Importance

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Abstract

The present invention relates to a method of preparing a corn based product said method comprising contacting a plant composition comprising (consisting of or consisting essentially of) corn or a corn by-product or a combination thereof with a xylanase comprising: i) a polypeptide as set forth in SEQ ID No. 8 or SEQ ID No. 7 or SEQ ID No. 6; or ii) a variant, fragment homologue, fragment or derivative thereof having at least 85% identity with SEQ ID No. 8 or SEQ ID No. 7 or SEQ ID No. 6; or with a xylanase encoded by: a) a nucleotide sequence shown herein as SEQ ID No. 3. SEQ ID No. 2 or SEQ ID No. 1; or b) a nucleotide sequence which can hybridize to the complement of SEQ ID No. 3. SEQ ID No. 2 or SEQ ID No. 1 under high stringency conditions: or c) a nucleotide sequence which has at least 80% identity with SEQ ID No. 3. SEQ ID No. 2 or SEQ ID No. 1. The present invention further relates to the use of the enzyme to produce corn based feedstuffs. The present invention yet further relates to a method of producing a fermented beverage comprising the step of contacting a mash and/or a wort with a xylanase comprising a polypeptide as set forth in SEQ ID No. 8 or SEQ ID No. 7 or SEQ ID No. 6; or a variant, fragment, homologue or derivative thereof having at least 85% identity with SEQ ID No. 8 or SEQ ID No. 7 or SEQ ID No. 6; or encoded by a nucleotide sequence shown herein as SEQ ID No. 3, SEQ ID No. 2 or SEQ ID No. 1, or a nucleotide sequence which can hybridize to the complement of SEQ ID No. 3, SEQ ID No. 2 or SEQ ID No. 1 under high stringency conditions, or a nucleotide sequence which has at least 80% identity with SEQ ID No. 3, SEQ ID No. 2 or SEQ ID No. 1.

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First Claim