[Effect of fungal cellulases on enzymic activity of malt].

In order to increase malt enzymic activity, cellulases from the fungus Geotrichum candidum were used. Malt milk was processed for 1--3 hr at 40 degrees C and pH 6.0--6.5 by the fungal preparation or culture fluid filtrate used in such quantities in which there were 0.5 to 9.0 units of cellulase activity per g malt. During the process enzymic activities of malt increased significantly: dextrinating activity--by 73%, amylolytic activity--by 60--100%, saccharifying activity--by 3.4 times, and proteolytic activity--by 2 times.