BIOLOGY Volume 2 - A Guide to General Biology - 2004

12. MICROBIOLOGY AND BIOTECHNOLOGY

12.16. Enzyme technology

12.16.3. Production of purified enzymes

If an enzyme is isolated from a microorganism, the Organism is first cultured in large quantities within a fermenter, as described earlier in this chapter. Glucose is generally avoided as a carbon source because it represses the synthesis of many valuable Enzymes. Batch Fermentation is typically used, with the exception of glucose isomerase production using Bacillus coagulans, which is a continuous process. Many enzymes are naturally secreted by the Cells and are therefore extracellular. These are much easier to purify than intracellular enzymes. In the latter case, the cells are separated from the liquid medium and then disrupted using various Methods to release their contents. The product is subsequently purified to the required degree. Complete purification is unnecessary for certain Applications.

Enzymes can be used in their crude, freshly isolated form—such as in juice production, meat tenderization, or laundry detergents—or they can be immobilized prior to use (Section 12.17.7).