1. Industrial Production and Utilization of Enzymes

2. Enzyme Production

3. Cost of Purification
The effect of number of steps on the yield and costs
in a typical enzyme purification process. For example,
Step
Specific activity
Unit/mg
Cost per weight ($/mg)
Cost per activity
($/unit) 1
1.00 3 4
1.47 2 9 19
2.13 27 83
3.08 81
358
4.92 5
243
1536
6.32

4. Sources of Enzymes
Biologically active enzymes may be extracted from any living organism:
Of the hundred enzymes being used industrially,
- over a half are from fungi
- over a third are from bacteria with the remainder divided between animal (8%) and plant (4%) sources .

5. Sources f Enzymes
Microbes are preferred to plants and animals as sources of enzymes because:
They are generally cheaper to produce.
Their enzyme contents are more predictable and controllable.
- Plant and animal tissues contain more potentially harmful materials than microbes, including phenolic compounds (from plants).

6. E: extracellular enzyme; I: intracellular enzyme
Fungal Enzymes
Enzyme EC
Sources
Application
a-Amylase
Aspergillus E
Baking
Catalase I
Food
Cellulase
Trichoderma
Waste
Dextranase
Penicillium
Glucose oxidase
Lactase
Dairy
Lipase
Rhizopus
Rennet
Mucor miehei
Cheese
Pectinase
Drinks
Protease
Catalase:catalyzes the decomposition of hydrogen peroxide to water and oxygen.
E: extracellular enzyme; I: intracellular enzyme

7. Bacterial Enzymes a-Amylase 3.2.1.1 Bacillus E Starch b-Amylase
Sources
Application
a-Amylase
Bacillus E
Starch
b-Amylase
Asparaginase
Escherichia coli I
Health
Glucose isomerase
Fructose syrup
Penicillin amidase
Pharmaceutical
Protease
Detergent
Asparaginase:(EC ) is an enzyme that catalyzes the hydrolysis of asparagine to aspartic acid.
Penicillin amidase: Sakaguchi and Murao1 reported on the presence of an enzyme in the mycelium of Penicillium chrysogenum and Aspergillus oryzae which would split penicillin G (I) into phenylacetic acid (II) and 'penicin' (III) :