This group of enzymes catalyze the hydrolysis of protein molecules. It is a mixture of pectin enzymes, proteinases, and peptidases. Most proteases are very specific in the peptide linkages they can break. Common sources are bacterial species like Pseudomonas, Clostridium, and Serratia as well as fungi such as Aspergillus Niger and Aspergillus Oryzae. High yielding strains are selected and grown in special culture media. These enzymes find use in detergents, beverage clarification, and cheese production.
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Protease
1.
2.
3. This Group of Enzyme catalyse hydrolysis of protein molecule.
This enzyme is mixture of Pectin enzyme(pectinases) +
proteinases + peptidases.
Most proteases are very specific to what peptide linkages they
can break.
4. Bacterial- Species of Pseudomonas, clostridium and
serratia, Staphylococcus aureus .
Fungal- Aspergillus Niger, Aspergillus Oryzae
High Yielding strain is selected and inoculated in
special culture media.
5. Used in detergent
Industry in large
amounts.
Utilized in Beverage
Industry, specifically
in the clarification of
Beverages.
Used in the Cheese
Industry.
