Yeast can't do it, that is correct, you have to malt and mash some amount of barley or else add enzymes to break down corn. There are fungi that are happy to break down starches though, like koji (Aspergillus oryzae) which is used in making sake, and has had a genome out since 2005.
On Thursday, March 21, 2013 2:48:16 PM UTC-5, Dan wrote:
On Thu, Mar 21, 2013 at 3:45 PM, Ben Hunt <ben.g...@gmail.com> wrote:
> two projects I always thought about doing
>
> -a yeast that made enough amylase to break down corn or rice starches:
> bourbon w/o a mash, barley, or enzymes.
I was under the impression that no yeast can break down complex
starches - which is why you have to malt barley (the enzymes in barley
break down the starches) before you can brew with it.
Couldn't you do the same thing with corn? Or just use GM sweet corn
that lacks the gene to turn sugars into starch?
-Dan
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