Industrial microorganisms. Microbiological enzyme systems for industrial

Гүлнұр
Алхабай Асель

processes and their practical application to obtain valuable products of

microorganisms and their biomass as the most important protein product in an industrial way, to obtain individual nutrients (drugs) used in various sectors of the national economy and medicine. The basis of this science is microbiological technology (biotechnology), which is the embodiment of the results of basic research on the physiology, biochemistry and genetics of microorganisms in practice.

sections of modern microbiology.

This section of microbiology considers theoretically and

solves practically many problems associated with the production of a large number of products resulting from microbiological synthesis. Microorganisms, possessing a wide range of various enzyme systems, are able to form various metabolic products in the process of their vital activity, which are very chain for practical human activity. Microbes are also capable of modifying natural or chemically synthesized compounds into substances necessary for practice.

microbiology, which has expanded the arsenal of traditional microbial synthesis

substances with completely new products of cloned genes.

Conventionally, microbial production can be divided into three types:

- based on the use of live or inactivated biomass of microorganisms; this includes the production of baker's, wine and fodder yeast, vaccines, protein-vitamin concentrates (BVK), plant protection products, sourdoughs for the production of fermented milk products and silage feed, soil-fertilizer preparations;

- producing microbial biosynthesis products, which include antibiotics, hormones, enzymes, amino acids, vitamins;

- production based on the production of products of fermentation, rotting, for example, the utilization of cellulose and various wastes in order to obtain carbohydrates, biogas, bioethanol. This also includes the production of alcohols, organic acids, solvents, as well as biotechnology utilization of non-natural compounds.

preparations an indispensable participant in many
food technology. The use of

enzymes allows you to increase the speed
technological processes, significantly increase the yield of finished products,
improve its quality, save valuable raw materials and reduce waste.
For obtaining food grade enzyme preparations
used organs and tissues of farm animals, cultural
plants, special strains of microorganisms (mold fungi,
bacteria). Thus, by origin and type of raw materials they can
divided into three groups.
Herbal enzymes are extracted from
papaya, fig, pineapple, as well as represented by malt and preparations on
malt based.

the gastrointestinal tract of animals. Essentially - this is
digestive enzymes.

They produce rennet, pepsin
(chicken, beef, pork), trypsin, chymotrypsin. They are all
proteolytic enzymes.
Rennet from the word "rennet" (rennet) - saline and
The dried stomach of ruminants has two active ingredients:
chymosin and pepsin.

of producing
certain enzymes. Currently, most enzymes in
industries are produced using

bacteria and molds in
special apparatus bioreactors (fermenters) in tightly controlled
conditions. There are bacterial enzyme preparations obtained
by deep cultivation of bacteria, and fungal, obtained by
surface cultivation of microscopic fungi.

soft drinks, production
protein hydrolysates, invert syrup, egg powder, chocolate, cocoa,
coffee,

pectin, seasonings, flavoring products, etc. Important and
The promising area of application of enzyme preparations is
catering: the production of ready meals, culinary products,
semi-finished products.