Enzyme

Rehm, Hans-Jürgen

doi:10.1007/978-3-662-00472-2_31

Hans-Jürgen Rehm^3,4

212 Accesses

Zusammenfassung

Wenn man auch schon seit langem Enzyme aus Pilzen technisch verwendet (im wesentlichen Amylasen aus Aspergillus oryzae), so hat man sich doch erst in den vergangenen 25 Jahren intensiv darum bemüht, mit Hilfe von Mikroorganismen verschiedene Enzyme zu gewinnen. Diese Bemühungen sind von sehr großem Erfolg gewesen und es existieren heute viele Möglichkeiten, mit Bakterien, Hefen und Schimmelpilzen sehr unterschiedliche Enzyme zu produzieren. Enzyme sind nicht so unbeständig, wie man noch vor wenigen Jahren angenommen hatte, sondern viele Enzyme lassen sich durch geeignete Aufbewahrungsmethoden oft monatelang bei kaum verminderter Aktivität lagern, besonders dann, wenn sie in stark gereinigter Form vorliegen. Diese Lagerungsmöglichkeiten haben nicht zuletzt zu einer vermehrten Anwendung und damit zu erhöhter Produktion dieser Substanzen geführt.

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Technischen Hochschule München, Deutschland
Hans-Jürgen Rehm (Dozent)
Deutsche Forschungsanstalt für Lebensmittelchemie München, Deutschland
Hans-Jürgen Rehm (Dozent)

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Rehm, HJ. (1967). Enzyme. In: Industrielle Mikrobiologie. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-00472-2_31

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