The food industry is a large-scale application of enzyme preparations. As a highly efficient biocatalyst, it has been widely used in the production of food additives. In the 1940s, the microbial enzyme production developed rapidly, with its wide variety, fast growth and processing. The superiority of purification and relatively low processing cost has become the main source of enzyme preparation production, and it is the main way to obtain enzyme preparation in modern enzyme engineering. Nowadays, except for a few enzymes that are still extracted from plants and plants, most of them are produced by microorganisms.
What is a microbial enzyme preparation?
Enzyme preparation refers to a kind of substance with enzymatic properties extracted from organisms. The main function of enzyme preparation is to catalyze various chemical reactions in food processing and improve food processing methods. It is a kind of protein that extracts biocatalytic ability from animals, plants and microorganisms. A microbial enzyme preparation is a protein extracted from a microorganism.
Applications of microbial enzyme preparation
Enzymes in food industry have a wide range of applications, mainly in the field of starch, brewing, juice, beverages, condiments, and oil processing. Alpha-amylases are widely distributed enzymes throughout microorganisms to higher animals. Alpha-amylases in the baking industry have been extracted from barley malt and bacteria, fungal leaves. Fungal amylase has been used as an additive to bread since it was Grit-rated in the UK in 1955 and 1963. Now they are used in different fields. In the modern continuous baking process, the addition of α-amylase to the flour not only increases the fermentation rate, reduces the dough viscosity (improves the volume and texture of the product), increases the sugar content of the dough, improves the taste of the bread, the color of the skin and the baking. Quality can also extend the shelf life of baked goods.
In the food industry, enzyme preparations are not only used as an additive, but also have great applications in food preservation. Lysozyme, synzymes, abzymes are widely used in medicine, food, and other fields where bacteria are required to be killed because it acts exclusively on the cell wall of bacteria to dissolve bacteria and does not adversely affect human cells without cell walls. In terms of food preservation, it can be used for preservation of various foods, such as cheese, aquatic products, low-concentration brewed wine, dairy products and other foods. The lysozyme is used for preservative preservation of food, and egg white lysozyme is generally used. Egg white lysozyme is harmless to the human body and can effectively prevent bacteria from contaminating food. It has been widely used for preservation and preservation of various foods.
Microbial enzyme preparation processing technology
With the increase in people's health and environmental protection requirements, the enzymes in environment protection will need to be developed more, and the enzyme preparation industry is promising. Due to the strong specificity of the enzyme, mild reaction conditions, high safety and low pollution environment, the production process is a large-scale production technology application process consisting of three major processes: fermentation, extraction and granulation.
Fermentation microorganisms are recombined by DNA technology and become highly efficient production of specific enzyme preparations. The production bacteria are mass-produced and refrigerated in Denmark. Before use, they are first expanded by laboratory and then connected to seed tanks in the fermentation plant. The culture is expanded again, and the cultured bacteria after the cultivation is expanded into the fermenter to start the artificial production of the enzyme preparation. The production bacteria are fully nutrients and air in a large stainless steel fermenter, grow rapidly in a suitable environment, and produce a large amount of biological enzymes. The whole fermentation process is automatically controlled by computer. The raw materials used for fermentation are mainly agricultural products, and the whole process of fermentation is in full compliance with GMP requirements.
The main task of the extraction process is to extract the enzyme from the fermentation broth. This is done by a number of filtration and concentration steps. First, the fermentation broth is initially filtered to become a clear filtrate containing the enzyme. At this time, the filtrate is further filtered to remove a large amount of water and small molecules and become a concentrated liquid of the enzyme. The concentrate of the enzyme can be further concentrated if necessary. For industrial enzyme products sold in liquids, the latter step of extraction is standardization and stabilization. The entire extraction process is fully compliant with GMP requirements.
A writer lives in New York.