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How are Enzymes made?

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How are Enzymes made?

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The starting point for enzyme production is a vial of a selected strain of microorganisms. They will be nurtured and fed until they multiply many thousand times. Then the desired end-product is recovered from the fermentation broth and sold as a standardised product. A single bacteria or fungus is able to produce only a very small portion of the enzyme, but billions microorganisms, however, can produce large amounts of enzyme. The process of multiplying microorganisms by millions is called fermentation. Fermentation to produce industrial enzymes starts with a vial of dried or frozen microorganisms called a production strain. One very important aspect of fermentation is sterilisation. In order to cultivate a particular production strain, it is first necessary to eliminate all the native microorganisms present in the raw materials and equipment. If proper sterilisation is not done, other wild organisms will quickly outnumber the production strain and no production will occur. The product

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