Detergent enzymes fermentation processes

World War II spurred much advancement in the production of penicillin, particularly the advent of submerged fermentation processes. This new technique was soon adapted to the large-scale production of bacterial proteases. The first modern detergent protease, isolated from Bacillus licheniformis, was introduced in 1962. This enzyme, a particular type of protease called a subtilase, was stable at higher temperatures, had broad substrate specificity and worked well in alkaline conditions. The appearance of this enzyme and others similar to it (i.e., subtilisins) opened up the detergent enzymes market, and by 1969, 50% of the laundry detergent products sold in the United States and Europe contained enzymes. ... 

The final formulation of liquid detergent enzymes includes addition of stabilizers, antimicrobial substances, and glycols. This is followed by a final polish filtration to provide a clear liquid. If the enzyme broth is slated for dry product, the concentrate can either be stored for later use or applied directly for granulates. As with fermentation and downstream processing, formulations are often kept as closely guarded trade secrets in the biotechnology industry, and few publications on new approaches or new technologies are available in the literature. 

Enzymes are protein catalysts of high molecular weight, which are produced not only by plants and animals but also mainly by microorganisms as a result of fermentation processes. Enzymes fall into two categories (1) bulk industrial enzymes, which mainly include proteases for detergents, amylases for textile desizing and starch hydrolysis, pectin-ases for fruit-juice clarification, and proteases for the leather industry (Table 48.1) and (2) analytical enzymes. 

The classical process setup for a fermentation of detergent enzymes is the three-step process outlined in Figure 27.1. 

The product quality demands are highly dependent on the application of the enzyme. Detergent enzymes typically have requirements for their physical appearance (color, odor) and also for compatibility with the detergent. Impurities related to the process (e.g., the presence of unfermented sugar from the media) and microorganism (e.g., metabolites produced during the fermentation) can influence the quality of the product. Dealing with these issues typically requires addition of one or more purification steps in the process. 

In addition to the very large role that enzymes play in life processes and medicine and in industrial fermentation and related processes, enzymes are finding a growing role in industrial products, such as detergents, where enzymes tend to break down proteins to water-soluble proteoses nr peptones. Enzymes for such use must remain active at relatively high pH values (8.5 to 9.5) and remain stable for a long product shelf life. See also Detergents. 

Amino acid production by fermentation started around 1960 in Japan. Initially glutamic acid was the main product. It was sold as sodium salt, monosodium glutamate (MSG), a flavor enhancer on oriental cuisine. Other amino acids soon followed. They are used in food and feed to increase the efficiency of low protein substrates. Microbiologically produced enzymes were introduced around 1970. They are used in grain processing, sugar production, fruit juice clarification, and as detergent additives (Table 9.1). 

All biotechnological processes depend on enzymes - either in whole-cell living systems or isolated out of their biological context. In fact, purified enzymes are established in processing food and textiles and are supplements in feed and detergents - all products of everybody s daily life. Whole-cell systems particularly in the field of specialty chemicals provide a broad range of methods and processes. For many years, enantiomerically pure amino acids for food, feed and pharma industries have been produced by microbial fermentation. Ambitious R D resulted in enzymes especially modified and optimized for a desired chemical reaction such as biocatalysis of optically active amines, alcohols, epoxides and more. ... 

Today, the majority of enzymes used in the detergent industry are produced by cultivation of selected microorganisms in large submerse fermentation tanks. The production process and production strains have steadily been developed over the past 50 years and nowadays the fermentation of enzymes is based on the cutting-edge techniques within modem ceU biology. 

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