Enzymes
Pages 13-24
DOI: https://doi.org/10.1094/0913250961.002
ISBN: 0-913250-96-1
Abstract
Topics Covered
- Commercial Production of Enzymes
- Some Safety and Regulatory Aspects
- Storage of Enzymes
- Temperature and Moisture Levels
- Maintaining Enzyme Activity
- Handling and Use of Enzymes
- Some Practical Examples
- Some Safety Precautions
Introduction to Chapter
The commercial production of enzymes is a relatively new industry, having started on a large scale in the 20th century. Many fundamental questions about the nature of enzyme activity had to be answered before commercial production could be pursued.
In the early 1800s, processes such as fermentation were recognized but poorly understood. Scientists of the time debated whether the process of fermentation was a simple chemical process or whether a living organism (yeast) had to be present. The debate was not settled until 1897, when it was demonstrated that a cell-free yeast extract could convert glucose to alcohol and carbon dioxide even though no viable, living yeast cells were present. This led to the realization that fermentation was not the result of the living yeast itself, but rather was attributable to the enzyme components of the yeast cell. The term enzyme was introduced by William Kuhne to describe these extracts from living organisms. The word comes from the Greek words en, meaning “in,” and zyme, meaning “yeast” or “leaven.”
