Industrial use of many microbial enzymes, their use in almost every field of life, whether it is lifestyle, medicine or industries.

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.

6. Source Enzymes microorganism
FUNGAL amylases Aspergillus oryzae
• glucosidases Aspergillus flavus
• proteases Aspergillus niger
• pectinases Aspergillus niger
• glucose oxidases Penicillium notatum
BACTERIAL amylases
proteases ALL BY Bacillus subtilis
penicillinases
YEAST invertases Saccharomycea cerevisiae
lactases saccharomycae fragilis

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.

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

20. Microbe Enzyme Optimal PH Optimal
temperature
in celcius
BACTERIA
Bacillus sp NT-33 Polygalacturonase 10.5 75
Bacillus sp DT7 Pectin lyase 8 60
FUNGI
Aspergillus ficcum Pectin lyase 5 50
Penicillium frequentans endopolygalacturonase 3.5 50
Penicillium paxilli Pectin lyase 5 35
YEASTS
Saccharomyces
cerevisiae
endopolygalacturonase 5.5 45
Kluyveromyces
marxianus
Endopolygalacturonase 4.5 55

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