Production of Enzymes, Food Industry, Microorganisms, Toxins, Mucor Miehei, Aspartic Proteinase, Microorganisms, Toxins, Microbial Enzymes

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	Production of Enzymes - Enzymes are obtained from animal tissues, plants, bacteria and fungi, including yeast. The bulk of enzymes, both in terms of quantity and variety, are derived from microorganism, higher plants being the distant second and animals being the least important. The only animal enzyme to be produced in quantities greater than 2 ton/year is rennet or chymosin obtained from calf stomach. The bulk of plant enzymes are hydrolytic enzymes, e.g., α - and β-amylases, β -glucanase, papain, etc. Most of the enzymes are used by food industry.
Therefore, initially, plant and animal enzymes were preferred over microbial enzymes mainly for considerations of safety and the fear of contamination by microorganisms, toxins, etc. But increased demands, shortages in supplies of enzymes from plant and animal sources, and difficulties in maintaining a continued supply of these enzymes prompted a much closer and more pragmatic evaluation of the microbial enzymes. These enzymes have found increasing applications even in such areas where enzymes of animal origin were once exclusively used, e.g., cheese production. The rennet (= aspartic proteinase) produced by Mucor miehei is now widely used for cheese production.