The production process of the enzyme preparation

Amylases(enzyme preparation)
Amylase hydrolyzes starch to produce paste maltooligosaccharide and maltose. Bacillus subtilis and Bacillus licheniformis were mainly produced by submerged fermentation, and the latter produced high temperature resistant enzymes. In addition, it is also produced by submerged and semi-solid fermentation with Aspergillus and Rhizopus strains, which is suitable for food processing [6]- Amylase is mainly used in sugar making, textile desizing, fermentation raw material treatment and food processing. Glucoamylase can hydrolyze starch into glucose. Now it is almost produced by submerged fermentation of Aspergillus niger. It is used in sugar making, alcohol production, fermentation raw material treatment and so on.

protease(enzyme preparation)
Most strains and production varieties are used. Bacillus licheniformis, Bacillus pumilus and Bacillus subtilis were used to produce bacterial protease by submerged fermentation; Neutral protease and Aspergillus acid protease are produced by submerged fermentation of Streptomyces and Aspergillus, which are used in leather depilation, fur softening, pharmaceutical and food industries; Some strains of Mucor were used for semi-solid fermentation to produce rennet, which replaced the rennet originally extracted from calf stomach in cheese making.

Glucose isomerase(enzyme preparation)

A variety developed rapidly in the 1970s. Streptomyces cells were obtained by submerged fermentation. After immobilization, the glucose solution was transformed into a syrup containing about 50% fructose, which can be used in the food industry instead of sucrose. Using amylase, glucoamylase and glucoisomerase to make corn starch syrup has become one of the emerging sugar industries.