Enzyme preparation production technology

There are three kinds of microorganisms that produce enzyme preparations: filamentous fungi, yeast and bacteria, mainly using aerobic bacteria. The strains and uses of several main industrial enzymes are as follows: cellulase produced by semi-solid fermentation of Aspergillus and Trichoderma; Pectinase and hemicellulase produced by Aspergillus; Submerged fermentation of Aspergillus and Penicillium produces glucose oxidase and catalase; Candida and Aspergillus produced lipases by submerged fermentation: glucoamylase, glucose oxidase, catalase, lipase, lactase and so on. Produced by submerged or semisolid fermentation of Aspergillus Niger; Amylase, protease and ribonuclease produced by Aspergillus oryzae; Protease and α -amylase produced by Bacillus.

China began to produce bacterial amylase from 1964. At present, there are mainly enzyme preparations such as-amylase (Bacillus subtilis), protease (Bacillus, Aspergillus, Streptomyces) and glucoamylase (Aspergillus niger), as well as lipase (Candida), glucose oxidase (Penicillium), asparaginase (Escherichia coli) and glucose isomerase (Streptomyces), penicillin acylase, aspartase and polynucleotide phosphorylation produced by immobilization technology. In addition to continuous breeding, industrial enzyme preparation production strains should also meet the following conditions: ① produce as many extracellular enzymes as possible; (2) The characteristics of the strain should be stable, such as the ability to produce enzyme and spore of semi-solid fermentation strain, and should not be reduced or fluctuated; (3) using cheap industrial raw materials; ④ No by-products (such as colloid and pigment). ) interfere with production or affect products; ⑤ Toxic strains and their close relatives cannot be used.

Each microbial cell has the ability to produce more than 2500 kinds of enzymes. At present, only a small part of hydrolase has been developed, and the number of strains used in production is limited. Therefore, the types and dosage forms of enzymes have great development potential. Technically, in addition to mutation breeding, cell engineering and genetic engineering techniques such as fusion and hybridization are also used to cultivate new strains with better performance.