What do Beano and Brettanomyces have in common?

A question I never would have considered until reading the Wild Brews book (see review post). It turns out that one of the properties of Brettanomyces that makes it super attenuating (near 100%) is its beta-glucosidase component. In general terms, glucosidase describes a type of enzyme that breaks apart sugars at glucose chains during exposure to water (hydrolysis). Glucosidase is the general term for the specific enzymes that break down sacharrides and disacharrides. For example, maltase will break apart the dissacharide maltose and sucrase will break apart sucrose and fructose.

Beano is often used by homebrewers for the purpose of correcting a stuck fermentation. Specifically what it does is break down the complex unfermentable sugars found in your wort. The reason for this is because the primary component of Beano is alpha galactosidase, and it's primary function is to break down polysacharrides and oligosaccharides in your intestines. Of course in your wort it will do the same thing. It's important to note that many types of dextrins (such as malto dextrin) are in fact Polysacharrides, which makes sense when you know that much of the unfermentable sugars in wort are likely to be dextrins.

It would be interesting to do some further analysis of each of these components to see exactly which sugars they break apart and how they break them apart. This seems important to me because I would expect different flavor compounds from yeast fermentation depending on the fermented sugar is gluscose, sucrose, fructose, galactose, lactose, or some other fermentable sugar.