Microorganisms Producing Enzyme Preparations in microorganisms of enzyme preparation

There are three kinds of microorganisms that produce enzyme preparations: filamentous fungi, yeast and bacteria, mainly using aerobic bacteria. The types and uses of several main industrial enzymes are as follows:

Amylase-Amylase hydrolyzes starch to produce paste maltooligosaccharide and maltose. It is mainly produced by submerged fermentation of Bacillus subtilis and Bacillus licheniformis, which produces thermostable enzymes. In addition, it is also produced by submerged fermentation and semi-solid fermentation of Aspergillus and Rhizopus, which is suitable for food processing. -Amylase is mainly used in sugar making, textile desizing, fermentation raw material treatment and food processing. Glucoamylase can hydrolyze starch into glucose, and now it is almost all produced by Aspergillus Niger submerged fermentation, which is used for sugar production, alcohol production, fermentation raw material treatment and so on.

Protease uses the most strains and produces the most varieties. Bacillus licheniformis, Bacillus pumilus and Bacillus subtilis produce bacterial protease through submerged fermentation; Submerged fermentation of Streptomyces and Aspergillus produces neutral protease and Aspergillus acid protease, which are used in leather depilation, fur softening, medicine and food industry. Chymosin is produced by semi-solid fermentation of some Mucor bacteria, which replaces chymosin originally extracted from calf stomach when making cheese.

Glucose isomerase is a rapidly developed variety in 1970s. Streptomyces cells were obtained by submerged fermentation. The immobilized glucose solution is converted into syrup containing about 50% fructose, which can be used in food industry instead of sucrose. Using amylase, glucoamylase and glucose isomerase to make corn starch into syrup has become one of the emerging sugar industries.

Other important industrial enzymes include: 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.