| Amyloglucosidase from Rhizopus niveus |
Degradation of gelatinized starch into constituent sugars, in the production of distilled spirits and vinegar |
| Carbohydrase from Aspergillus niger |
a) removal of visceral mass (bellies) in clam processing b) aid in the removal of the shell from the edible tissue in shrimp processing |
| Carbohydrase from Rhizopus oryzae |
Production of dextrose from starch |
| Catalase from Micrococcus lysodeikticus |
Destruction and removal of hydrogen peroxides in the manufacture of cheese |
| Esterase (lipase) from Mucor miehei |
Flavour enhancer in: cheeses, fat and oils and milk products |
| a-Galactosidase from Mortierella vinaceae (free enzyme and mycelia) (var. raffinoseutilizer) |
Production of sucrose from sugar beets by addition as mycellial pellets to the molasses to increase the yield of sucrose, followed by removal of the spent mycelial pellets by filtration |
Microbial Milk-clotting Enzymes
|
Production of cheese if the enzyme was obtained from a pure culture fermentation |