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GLOSSARY
Enzymes
Enzymes can be defined as organic catalysts of high molecular weight contained in or secreted by the cells of living organisms. Enzymes are composed of protein but they may contain other, non-protein, compounds as well. Their significance is far-reaching and most life processes require their presence, either in a simple reaction or in chain reactions involving many different enzymes. At the present time, some 700 enzymes have been classified.The function and behaviour of enzymes is used in many industrial processes,notably fermentation and brewing; for example, alcohol fermentation,acetone-butanol fermentation, acetate fermentation, butyric acid fermentation, the fermentation of organic acids, and in the food industry for the production of cheese, miso ( fermented bean paste),shoyu (soybean sauce), bread and pickles. Also enzymes are important catalysts in the preparation of antibiotics, such as penicillin and streptomycin, and certain vitamins.