Food Fermentation

Enzyme Production
Assignment – 1
Semester 5

BY
-- H.G.Sweettha (18VFP034)
 TITLE PICTURE EXPLANATION
DEFENITION  Enzymes are macromolecular biological
OF ENZYME
catalysts.
 A substance produced by a living
organism which acts as a catalyst to bring
about a specific biochemical reaction.

ENZYME Enzyme Production involves the utilization

PRODUCTION of microorganisms and enzymes for
production of compounds that have
application within the energy,
pharmaceutical, chemical and the food
business.
ADVANTAGES  Microbial enzyme production increases
OF ENZYME the taste and texture of a product.
PRODUCTION  Microbial enzymes are cost effective
with less time and space requirement.
 Many plant and animal enzymes helps in
fermentation of food products.
 They allow some processes to be carried
out which would otherwise be
impossible.
 It tenderizes the meat.

DIS-  Contamination may occur.

ADVANTAGES  Only limited supply can be obtained.
 Some enzymes may take longer time to
produce.
 In some cases, Mycotoxins can also be
produced.
ENZYMES  α- Amylases
USED IN FOOD  Cellulase
INDUSTRY  Lactase
 Lipase
 Pectinase
 Proteases etc.,

USES OF  Rennet - helps as a coagulant in cheese

ENZYMES production.
 Pectinase - increases of yield and juice
clarification.
 Protease - aids in meats tenderising and
hydrolysis of whey proteins.
 Amyloglucoside - helps in conversion
of starch to sugar.
APPLICATION α- Amylases:
OF ENZYMES
 This enzyme finds wide applications in
1. α-AMYLASES: bakeries acting as an agent for flavour
enhancement and anti-staling agent.
 It also finds wide applications in food
industry like baking, brewing, starch
liquefaction as well as a digestive aid.
 It is used as a glazing agent for the
production of rice cakes as well as
powdery foods.
 It also finds application in starch industry
for starch liquefaction that converts
starch into glucose and fructose syrups.
2. LIPASE : LIPASE:

 Lipase is naturally present in the stomach

and pancreas of humans and other animal
species in order to digest fats and lipids.
 Lipases are used in the dairy industry to
improve the characteristic flavour of
cheese.
 In food and beverages industry, lipases find
major application in fruit juices, beer and
wine industries.
 In alcoholic beverages such as wine, the
aroma of can be modified using lipase.
 Lipases are used to improve the quality of
coca butter.
 FLOWCHART FOR PRODUCTION OF ENZYME
4th step
2 step
nd
ISOLATE PURE
1 step
st
TRANSPORT TO 3rd step BACTERIAL CULTURE
COLLECTION OF MICROBIOLOGY
SEDIMENT LABORATORY STORED AT -20*C
SAMPLE

SCREENING OF AMYLASE
PRODUCING BACTERIA OBTAINING
AMYLASE ENZYME TESTING WHEAT FLOUR
5th step PREPARE AMYLASE BY CENTRIFUDGE FERMENTATION USING
PRODUCTION AMYLASE
MEDIUM 7th step 8th step
6th step
REFERENCE  https://www.researchgate.net/publication/322826465_Applications_of_Microbi
al_Enzymes_in_Food_Industry
 https://www.eufic.org/en/food-production/article/modern-biotechnology-in-foo
d-applications-of-food-biotechnology-enzymes
 https://link.springer.com/chapter/10.1007%2Fbfb0044731
 https://books.google.co.in/books?hl=en&lr=&id=VMfYJ-Dep-UC&oi=fnd&pg
=PR15&dq=applications+of+enzyme+production&ots=tWxjVu4fAO&sig=5D
WQY482lu4TcqUGaRdoAVx7Y2Y#v=onepage&q=applications%20of%20enz
yme%20production&f=false
 https://www.creative-enzymes.com/blog/applications-of-enzymes-in-the-food-i
ndustry/
 https://www.longdom.org/scholarly/enzyme-production-journals-articles-ppts-l
ist-1902.html
 https://www.sciencedirect.com/science/article/abs/pii/S1369703X02001286
 https://science.howstuffworks.com/life/cellular-microscopic/cell2.htm
 https://www.researchgate.net/figure/Process-flow-chart-for-enzyme-production
_fig6_268063448
 https://www.researchgate.net/figure/Flow-chart-of-starch-extracted-with-DMS
O-and-purified-with-ultrafiltration-in-two-steps_fig12_30072559
Thank you !!!