Industrial enzymes production technology

Lambert, P.W. 1983. Industrial enzyme production and recovery from filamentous fungi. In J.E. Smith, D.R. Berry, and B. Kristiansen (Eds), The Filamentous Fungi—Vol. IV (Fungal Technology), pp. 210-237. London Edward Arnold. 

Chromatography is a widely used piece of tool for protein separation in the biopharmaceutical industry where very high purity is required. For industrial enzyme production, the technology in general is regarded as being too expensive, except for a few high-value products. 

Fermentation done in the presence of excess of free water is termed as submerged fermentation (SmF). It is the preferred technology for industrial enzyme production due to ease of handling at large-scale when compared to SSF. Large-scale fermenters. 

The detergent industry is the largest user of industrial enzymes. The starch industry, the first significant user of enzymes, developed special symps that could not be made by means of conventional chemical hydrolysis. These were the first products made entirely by enzymatic processes. Materials such as textiles and leather can be produced in a more rational way when using enzyme technology. Eoodstuffs and components of animal feed can be produced by enzymatic processes that require less energy, less equipment, or fewer chemicals compared with traditional techniques. 

Enzymes allow to improve the quality of the final product and the productivity in the same time. Associated to new technologies, industrial enzymes allow to give value to raw material in Food industry and to reduce the wastes quantity They are specific tools as important as the equipment. 

Three illustrations are used to review the various approaches taken by the enzyme industry in tailoring enzyme preparations to meet the production and product quality needs of the food industry. Tailored enzyme preparations have been able to convert the corn syrup industry from an acid-based industry to an enzyme-based industry, to overcome the problems created in the baking industry as grain technology improved and automation was introduced, and to rescue the cheese industry as the supply of bovine rennet decreased and the demand for cheese and cheese flavor increased. 

Several papers in this symposium use site-directed mutagenesis as a means of tailoring the properties of an enzyme. Today, recombinant DNA techniques are being used in many laboratories to tailor cost-effective enzyme products directed to the food industry. The technologies needed to synthesize a new gene for a new enzyme in the laboratory, attach it to an expression vector, and insert it into a microorganism are available today. It is only a matter of time before it s done. 

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