What's the science behind parallel fermentation?
A deeper dive into the details of parallel fermentation. The chemical formula of starch is (C6;H10;O5) and it is a polysaccharide, (i.e, a carbohydrate that has multiple sugar molecules combined together). Yeast doesn't have the ability to break down starch because it doesn't contain the enzyme Amylase, the enzyme that is found in Koji mold (Aspergillus oryzae S). This enzyme breaks down the multiple molecules into monosaccharides so that they are able to be ingested by the