0 a type of sugar made in the body from starch by enzymes (= substances that cause chemical change) --
1 a type of sugar made in the body from starch by enzymes (= substances that cause chemical change) --
The creation of both maltotriose and maltose during this process is due to the random manner in which alpha amylase hydrolyses -1,4 glycosidic bonds.
It grows well on yeast extract, maltose, cellobiose, -glucans, starch, and protein sources (tryptone, peptone, casein, and meat extracts).
The activity of these enzymes convert the starches of the grains to dextrins and then to fermentable sugars such as maltose.
Maltose is released as the main product of starch degradation.
The colonies did not demonstrate hemolysis, and were not able to ferment glucose, sucrose, maltose, and lactose.
Three common examples are sucrose, lactose, and maltose.
Common dissacharides, two monosaccharides joined together, are sucrose, maltose, and lactose.
The product of the enzymatic digestion of alpha-limit dextrin by isomaltase is maltose.
