The common uses of enzymes in Industrial biotechnology are in beer, bread, chocolate and mayonnaise.The greatest quantities of the enzymes are probably used by beer brewers. Thousands of tons of the amylases bound to malt ensure fermentation. They are concerned with the conversion starch into the sugar, with fermentation, and they are nowadays controlled in the breweries by means of ever more complicated and refined biotechnology processes.
It is also the amylase in the yeast which converts dough to bread. Amylase a word which is derived from the Greek and means in sourdough is thus the original enzyme. Originally this indicated the substance in yeast that brings about the change and was as we now know amylase.
Starch is decomposed by amylase a process that is absolutely essential for food industry. The earlier sources of amylase were malt, cereal grains and also such microorganisms as molds. Chocolate syrup, for instance, is manufactured by decomposing cocoa starch with amylases obtained from various plants.
Nowadays, the manufacture of the most amylases has become routine.The biotechnological industry and virtually supply to order. Industrial biotechnological needs are enormous and not limited to amylase alone, but include an almost indescribable verity of other enzymes. They are required for prevention of many foods, such as in increasing the shelf-life of mayonnaise, milk powder or cornflakes, for the manufacturing sweeteners, clarifying fruit juices and for thousands of other things.
It is also the amylase in the yeast which converts dough to bread. Amylase a word which is derived from the Greek and means in sourdough is thus the original enzyme. Originally this indicated the substance in yeast that brings about the change and was as we now know amylase.
Starch is decomposed by amylase a process that is absolutely essential for food industry. The earlier sources of amylase were malt, cereal grains and also such microorganisms as molds. Chocolate syrup, for instance, is manufactured by decomposing cocoa starch with amylases obtained from various plants.
Nowadays, the manufacture of the most amylases has become routine.The biotechnological industry and virtually supply to order. Industrial biotechnological needs are enormous and not limited to amylase alone, but include an almost indescribable verity of other enzymes. They are required for prevention of many foods, such as in increasing the shelf-life of mayonnaise, milk powder or cornflakes, for the manufacturing sweeteners, clarifying fruit juices and for thousands of other things.
