Taka-Diastase

an enzyme preparation obtained from the mycelium and spores of various species of mold fungi of the genus Aspergillus. Taka-Diastase consists of a mixture of the enzymes amylase, ribonuclease, and phosphatase and of proteolytic enzymes. The activity of amylase in Taka-Diastase is several times greater than the activity of amylase in malt. Taka-Diastase is used in the distilling, brewing, bread-making, and textile industries, in the manufacture of citric acid by fermentation, and in research.