By Henryk M. Kalisz (auth.)
H.M. Kalisz, Freiburg, FRG: Microbial Proteinases. Proteinases play an incredible position as reagents in laboratory and scientific analyses and in commercial methods. the invention of latest, hugely particular proteinases and more suitable enzyme expertise, equivalent to immobilisation and novel purification equipment, should still make the microbial enzymes much more appealing in biotechnology. M. Maestracci, ok. Bui, A. Thiery, A. Arnaud, P. Galzy, Montpellier, France: The Amidase from a Brevibacterium pressure: examine and Applications. within the first a part of this paper diverse microbial enzyme platforms capable of hydrolyze the real amide functionality are reviewed. Following attention of analytical innovations (NMR, GLC, TLC, colorimetric assay of the ammonium ion) invaluable within the examine of amidases, the second one a part of the paper offers with the amidases of Brevibacterium sp. R312 and their purposes.
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Example text
Dehairing at acid pH using acidic proteinases should offer the advantage of totally eliminating lime and sulphide, thereby further improving the effluent problem. The use o fimmobilised dehairing proteinases, with the enzyme bound to a clay which allows it to be mixed with other chemicals needed for dehairing, has been suggested 1). The increased usage of enzymatic dehairing and dewooling processes has led to an attempt to improve bating performance of the enzymatically-treated skins. The enzymatic processes not only obviate the pollution problems, but also increase energy saving.
2 Cheese Types Over the years, as a result of experience and local demands, different ways of manufacturing cheese have been developed in different countries and in different areas within a country. There are currently over 400 varieties of cheese, although only about 18 distinctly different types. The various types of cheeses can be divided into four main classes, according to their moisture content and composition 2o8) The variety of cheese produced depends on the type of milk used, on the preparation of the young curds, and on the presence of certain microorganisms 2o9,21o).
The beans are moistened and steamed under pressure, mixed with roasted and coarsely crushed wheat kernels, and finally inoculated with the starter culture 229,231). In Japan, the starters used are strains of A. oryzae and A. sojae, especially selected for high enzyme activity and the ability to grow rapidly in very thick substrates. The mixture is incubated for 2-3 days at 30 ~ and 40% moisture and the resulting mass, called koji, is placed in brine. 5]J I Pasteurisation ] Refined shoyu S~ [30~ moisture )1 ] ,1 JSedimentJ [ An[m'al teed J Fig.
