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Which of the following is a major source of β-Amylase?

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Which of the following is a major source of β-Amylase?

(a) Bacillus amyloliquefaciens

(b) Bacillus licheniformis

(c) Aspergillus niger

(d) Malted barley

The question was asked in an internship interview.

This question is from Practical Benefits in chapter Practical Benefits of Fermentation of Fermentation Technology

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The correct answer is (d) Malted barley

Easy explanation: Malted barley is the major source of β-Amylase whereas Bacillus amyloliquefaciens, Bacillus licheniformis, and Aspergillus niger are the major sources of α-Amylase. The enzyme commission number of β-Amylase is 3.2.1.2 and plays a major role in the cleaving of α-1,4 links to give limit dextrins and β-maltose.

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