VemoZymе® TA is a thermostable bacterial amylase enzyme preparation designed to hydrolyze starch at a wide range of process conditions:
  • Develops the fermentation process
  • Transforms the starch into oligosaccharides
  • Improves industrial processes of starch degradation


VemoZyme® TA is used in a wide range of industrial applications for starch processing. Thermostable amylase finds a use in production of maltose syrup. One of the most important application of the bacterial amylase is manufacturing of gluten-free foods.

The other applications of VemoZyme® TA are in distillate beverages, foods, feeds, flavour industries etc.

  • Appearance

    Form – microgranule
    Colour – light beige to light brown

  • Activity

    Min 1 200 AU/g

  • Units of activity

    One unit of amylase activity (AU) is expressed through the quantity of enzyme preparation, needed to hydrolyse 1 g starch for 10 minutes, at a temperature 30°С and pH 6.0.

  • Dosage

    250 – 500 g/t starch

  • Shelf life

    24 months

  • Storage

    Store in cool and dry conditions, avoid direct sunlight.

  • Packaging

    VemoZyme® TA is available in 20 kg PE bags, placed in cartons.


Starch is the main source of useable molecules for the yeast that consume them and produce beneficial molecules during different fermentation processes. These are the main steps during the production processed in food and beverage factories. Thermostable amylase is a starch hydrolyzing enzyme with high temperature and low pH stability. This enzyme does not need additional components for operating under typical industrial starch liquefaction conditions. Thermostable amylase randomly hydrolyzes α-1,4-glycosidic bonds to reduce the viscosity of gelatinized starch, producing soluble dextrins and oligosaccharides. Thermostability is a desirable characteristic of a major group of industrial enzymes because in the industries they use high temperature processes during the production. Starch degrading enzymes like amylases have good reputation and receive great deal of attention because of their discovered technological significance and economic benefits. The starch producing industries require high temperature resistant amylolytic enzymes. Although amylases can be obtained from several sources, like plants and animals, the enzymes from microbial sources generally satisfy industrial requirements and had made significant contribution to the foods and beverages industry.
Today the microbial amylases have almost completely replaced chemical hydrolysis of starch in the starch processing industry for their effectiveness and improvements of the quality of the products witch lead to increase of the yield.