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Industrial Use of Microbial EnzymesPresentation
1. BY: ADNAN SHINWARI
Department of Biochemistry.
Hazara University Mansehra, pakistan
2. Practical and industrial use of enzymes derived
from micro organisms.
Species that produce these enzymes.
Processes for the isolation and utilization of
different microbial enzymes.
Uses of these enzymes in
Pharmaceuticals foods leather
Detergents textiles cosmetics
3. Enzymes are biocatalysts, that are
Specific in their action on substrate
All of them, when purified are
protein in nature
They under go specific reactions but
are never consumed in the reaction
4. • Apart from cellular activities enzymes have been
practically applied to many industries, that dates
back many centuries
• Originated with alcoholic fermentation, proceed
with production of pharmaceuticals, food
additives, enzymes and chemicals were
developed.
• Dr. Jokichi Takamine (1894-1914) was the first to
realize the technical possibility of cultivated
enzymes & introduce them to industry.
7. Production of fungal enzymes is based
on modification in original mold bran
process of Dr.Takamine.
Wheat or other fibrous material can
be used as substrate for growth.
Trays are used, which are incubated,
and the humidity is controlled by
circulating air.
8. Production of Bacterial enzymes
Also involve bran process.
Modifications were made by BOIDIN AND
EFFRONT (1917).
Process involve the cultivation of Bacteria
in special culture vesicles on the surface of
thin layers of liquid medium.
Composition of media is adjusted for
maximum production of desired enzyme.
9. Depend upon the precipitation from
aqueous solution.
Liquid processes involve filtration
of microbial cells from beer.
Aliphatic alcohols and acetones are
added as precipitation agents.
vacuum shelf dryer is used for
drying.
10.
11. • Used as undiluted
concentrates on potency
basis, as stock in markets
• Common diluents for these
enzymes are salts, sugar,
starch and wheat flour.
• Some are stable in dried
form while some requires
stabilizers and activators for
stability and efficiency.
12. Hydrolyzes oligopolysacharides
Several have industrial use but amylase is of
prime importance, commercially.
Starch alpha amylase Dextrins + maltose
Starch Beta amylase maltose
Dexrin dextrinase maltose
Starch amyloglucosidase glucose
13. o Desizing of textile fabrics, preparation
of modified starch sizing for textile.
o Used in starch coating of paper, in
paper industries
o Used in cold water dispersible laundry
starches
o Removal of wall papers
14. Conversion of partially acid hydrolyzed
starches into sweet syrups
Syrups of desired products like
glucose, maltose & dextrins may be
produced
Production of crystalline glucose
Recovery of sugar from scrap candies
with high starch content.
15. • Fungal amylases having low inactivation
temperature yields high level of sugar production
• Improves the color of crust
• Have no danger of excessive
dextrification of starch during
baking
16. Maltases, lactases, invertases
Invertase and lactase are Yeast yielding
enzymes
Invertase is used in the preparation of
artificial honey
In preparation of invert sugar
Lactase is used by ice cream
manufacturers to prevent lactos
crystalization in ice cream.
17. Protein is a diverse group, made up of 20
different amino acids
Fungal proteases are used since centuries,
in developed countries to prepare
breakfast foods like soya sauce, tamari
sauce
Example of fungal proteases is
Aspergillus flavus & Aspergillus tamari.
18. Pectin is a polysaccharide
found in cell walls of plants
Pectinases are group of
related enzymes used to
degrade pectin
Synthesized both in plants and
micro organisms
Found in the form of Calcium
and magnesium pectate.
19. Extraction of fruit and vegetable
juices
Clarification of fruit juices
Extraction of vegetable Oils
Cofee, cocoa and tea fermentation
21. ENZYME REACTION SOURCE APPLICATION
α- Amylase Starch hydrolysis Bacillus species Conversion of starch to glucose
or dextrins in food industry
Amyloglucosidase Dextrin
hydrolysis
Aspergillus
species
Monomeric glucose production
Β- galactosidase Lactose
hydrolysis
Aspergillus sp Hydrolysis of lactose in milk or
whey
Glucose isomerase Glucose to
fructose
conversion
Streptomyces
Species
Production of high fructose
syrups for artificial honey
Aminoacylase Hydrolysis of
acylated L-amino
acids
Aspergillus sp artificial sweetners and different
mixtures production
22. Enzyme Reaction Source Application
L- asparaginase Removal of L-asparagine
essential
for tumour growth
E. coli Cancer
chemotherapy
Urokinase Plasminogen
activation
Different Removal of fibrin
clots
Amylase and
protease
Hydrolysis Fungal or bacterial Wound
debridement and
digestive aids
penicillin Relieves pain Penicillium sp
Glucose oxidase Glucose oxidation Aspergillus niger Detection of
glucose in blood
Urease Urea hydrolysis to
CO2 and NH3
Bacteria Measurment of
urea in body fluids