The microorganisms that produce enzyme preparations are three major groups of filamentous fungi, yeast and bacteria, mainly using good bacteria. The strains and use of several major industrial enzymes are as follows:
Amylase hydrolyzes starch to form mushy malt oligosaccharides and maltose. It is mainly produced by submerged fermentation of Bacillus subtilis and Bacillus licheniformis of the genus Bacillus, which produces a thermostable enzyme. It is also produced by deep and semi-solid fermentation of strains of Aspergillus and Rhizopus and is suitable for food processing. -Amylase is mainly used in sugar production, textile desizing, fermentation raw material processing and food processing. Glucoamylase hydrolyzes starch into glucose, which is now almost entirely produced by submerged fermentation of Aspergillus niger for sugar production, alcohol production, and fermentation material processing.
The most used strains and production varieties. Production of bacterial protease by submerged fermentation with Bacillus licheniformis, Bacillus pumilus and Bacillus subtilis; production of neutral protease and Aspergillus acid protease by deep fermentation of Streptomyces and Aspergillus for leather hair removal, fur softening, pharmaceutical, food industry; Some strains of the genus Mucor are subjected to semi-solid fermentation to produce chymosin, and the chymosin originally extracted from the burdock stomach is replaced in the cheese.
A variety that developed rapidly in the 1970s. The Streptomyces cells are first obtained by deep fermentation. After being immobilized, the glucose solution is converted into a syrup containing about 50% of fructose, which can be used in the food industry instead of sucrose. The use of amylase, glucoamylase and glucose isomerase to make corn starch into syrup has become one of the emerging sugar industry.