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• Fungi: Mucor meihei, Candida rugosa
• Bacteria: Achromobacter, Alcaligenes, Arthrobacter, Pseudomonas, Staphylococcus, Chromobacterium

Effect:

• Hydrolysis of triglycerides: Lipases convert triglycerides to free fatty acids and alcohols.
• Involvement in metabolism: Enzyme activity includes lipolysis, proteolysis, and metabolism of residual lactose and lactate. In addition, lipases have the unique ability to catalyze reactions at the interfacial interface between water and lipids.

Applications:

• Cheese flavoring: Lipases are responsible for creating the characteristic flavor of cheeses, resulting from the hydrolysis of milk fats.
• Modification of fats: They are used in the esterification of fat fractions.
• Flavor production: They are involved in the production of specific flavors used in cheese analogs.
• Accelerating cheese ripening: Lipases are used in the production of medium and long-ripened cheeses, speeding up their ripening process.

Lipases EC 3.1.1.3 are an indispensable component in the production of many food products, guaranteeing their unique taste and excellent texture.

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• Fungi: Aspergillus niger, Aspergillus oryzae, Candida pseudotropicalis, Kluyveromyces lactis, Kluyveromyces fragilis

Effect:

• Lactose hydrolysis: Lactase converts the disaccharide lactose into the monosaccharides glucose and galactose, making it possible to produce dairy foods tailored to the needs of people with lactose intolerance.

Applications:

• Reduced/lactose-free dairy products: With the help of lactase, it is possible to produce dairy products that are lactose intolerance friendly.
• Natural sweetness: Hydrolyzed sweeteners and whey syrups, obtained through the action of lactase, allow dairy products to naturally enhance sweetness.
• Excellent ice cream texture: This enzyme helps improve the texture of ice cream products, giving them a creamy and firm texture, which is sure to be appreciated by lovers of this dessert.

Lactase EC 3.2.1.23. is undoubtedly one of the keys to creating innovative, tasty and healthy dairy products that meet modern consumer demands.

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• Bacterial strains: Lactobacillus, Bifidobacterium, Bacillus

Action of papsin:

• Protein breakdown: Pepsin acts on proteins, breaking them down into water-soluble fragments called peptones. This action is crucial to many processes in dairy technology.

Applications:

• Cheese ripening: Pepsin is indispensable in the ripening of hard and semi-hard cheeses. Thanks to its action, the cheeses achieve the desired texture and unique flavor.
• Milk shear: In cheese production, this enzyme speeds up and optimizes the milk shearing process, leading to a product with perfect consistency.

Thanks to its efficiency and specific action, pepsin EC 3.4.23.1 has become one of the most important enzymes in the dairy industry, guaranteeing the production of high-quality products with exceptional taste and texture.

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• Bacteria: Escherichia coli K-12
• Fungi: Aspergillus niger, Kluyveromyces lactis, Rhizomucor miehei

Effect:

• Decomposition catalysis: Chymosin catalyzes the breakdown of peptide bonds of proteins, leading to the formation of smaller molecules.
• Casein conversion: This enzyme is responsible for the transition of milk casein from colloidal form to curd form, a key process in cheese production.

Applications:

• Cheese curd formation: Using the rennet method, chymosin speeds up the process of cheese curd formation.
• Whey clarification: Participates in the formation of the clear emulsion that is whey, and in the formation of solid, tangled curds.
• Cheese ripening: Its proteolytic activity is crucial during cheese ripening, affecting its taste, texture and properties.
• Whey hydrolysis: A process that allows whey to be used in medical products.
• Yogurt production: Chymosin reacts with lactose, allowing it to go from liquid to solid form, which is crucial in yogurt production.

Due to its versatility and effectiveness, chymosin EC 3.4.23.4 has become an indispensable enzyme in the dairy industry, contributing to the production of high-quality dairy products.

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Transglutaminase in baking:

Transglutaminase has been widely used in the baking industry for its ability to improve the texture and quality of bakery products.

1. Improved bread texture: Transglutaminase enables the formation of stronger protein networks in doughs, leading to better texture and greater bread volume.
2. Increase dough elasticity: this enzyme can make dough more elastic, making it easier to handle and model.
3. Ingredient optimization: Allows the use of more water in formulations, which can lead to reduced production costs.
4. Extended shelf life of baked goods: With stronger protein bonds, baked goods stay fresh longer and are more resistant to drying out.
5. Improved flavor: Improved texture of bread can affect its taste and aroma, making the product more appealing to consumers.

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In the baking industry, lipoxygenase is used for its ability to oxidize unsaturated fatty acids present in flour, which affects the quality of dough and finished baked goods.

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• Oxidizes β-D-glucopyranose to gluconic acid and hydrogen peroxide,
• Aggregates gluten-forming proteins by oxidizing sulfhydryl (-SH) groups to a disulfide bond (S-S),
• Increases the gas-holding capacity of the dough.

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Origins:

• Fungi of the genus Trichoderma: T. reesei QM 6a and its mutants, T. harzianum, T. viride.
• Bacterial survivalist bacillus Aspergillus, Penicillium, Humicola, Cellulomonas, Pseudomonas.
• Actinomycetes such as Streptomyces

Effect:

• Catalysis of cellulose decomposition involving water.
  Hydrolysis of the β- 1,4-glycosidic bond of cellulose and gradual shortening of the polymer to obtain the final product – glucose.

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Bacterial survivalist bacilli: Aspergillus niger, Bacillus spp.

Effect:

Cutting (proteolysis) of peptide bonds near the amino or carboxyl ends of the substrate.

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