Lallemand Brewing

COVID-19:   Lallemand Brewing delivery services are currently able to function normally for most countries (USA, Canada, Oceania, Continental Europe, Latin America). We will continue to monitor the rapidly evolving situation and inform you in case of a change, and to follow the guidance and safety recommendations of the Public Health Agencies worldwide. During this difficult period, as we continue to connect and to serve you, please know that your safety and the safety of our employees remains our top priority.

Main image Side Back Logo

abv GLucoamylase 400

abv Glucoamylase 400 is a food grade saccharifying glucoamylase or amyloglucosidase enzyme derived from a selected strain of Apergillus niger. It is an exoglucosidase capable of hydrolyzing both the α-1,6 and α1,4 glucosidic linkages of starch, liberating single glucose units.


Buy now
  • Get a quote

Maximizes the conversion of starch containing substrates to fermentable sugars.

Minimizes residual carbohydrates.

Provides a high degree of attenuation.

Liquid with a SG of 1.0-1.2

Brown (color may vary from batch to batch)

400 AMGP/g

One AMG unit is defined as the amount of enzyme which hydrolyses one µmol of p-nitrophenyl  α-glucopyranoside per minute at 37C and pH 4.4

TOTAL VIABLE COUNT                          < 50000/g

SALMONELLA SP                                      absent in 25g

COLIFORMS                                                < 30/g


STAPHYLOCOCCUS AUREUS                 absent in 1g

ANTIBACTERIAL ACTIVITY                 negative by test

MYCOTOXINS                                          negative by test

A typical dosage of:
0.5 – 1 kg/t of grist added in the brew house. 3 – 5 g/hl wort added during fermentation.

abv Glucoamylase 400 can be used to produce low calorie beers. In this application it can be added  directly to the mash vessel at the mashing-in stage. Alternatively, it can be added to cooled worts after yeast pitching.

abv Glucoamylase 400 can also be used in the starch industy in the production of maltodextrins, glucose, and high fructose syrups.