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Amylase-activated fermented beverage

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Saliva-fermented beverages
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Common knowledge of saliva-activated beverages was greatly enhanced in mainstream culture in America and Europe in the 1970s by National Geographic (WP) reports of Chicha use by Amazonian tribespeople

Amylase is an enzyme that catalyses the hydrolisis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar.

Saliva can be used as a source of the enzyme amylase to break down complex sugars into simple sugars. These simple sugars can then undergo fermentation by micro-organisms. Therefore, the beverages listed here are 'saliva-activated', not actually 'saliva-fermented'. Dual fermentation refers to fermentation by more than one micro-organism. [1]


CassavaEdit

Amylase is an EC 3:

Enzymes appear in the subcategory Category:Enzymes by function according to the EC number classification:

ReferencesEdit

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