Important Formula #1
Alcohol is the result of yeast fermentation, which is the incomplete oxidation of complex organic compounds with the help of enzymes produced by yeast (Invertase and Zymase)
Important Formula #2
Important Formula #3
Important Formula #4
Brewer's yeast (Saccharomyces cerevisiae, S. sake, S. ellipsoidens (wine yeast) and S. pireformis (ginger yeast) is a saprophytic unicellular ascomycetes fungus.
Important Formula #5
Fermenting agents:- Industrial Alcohol (S. cerevisiae, Zymomonas mobilis), Acetic acid(yeast and Acetobacter aceti bacteria), Lactic acid(Streptococcus lactis; Lactobacilus sp. and Fungi, e.g., Rhizopus)
Important Formula #6
Fermenting Agents:- Citric acid(Aspergillus niger and Mucor species), Gluconic acid(Aspergillus sps. and many species of other fungal genera like Penicillium, Mucor, Fusarium, Pullutaria, etc).
Important Formula #7
Enzymes by microbial activity:- Proteases or proteolytic enzymes(Aspergillus oryzae and Bacillus subtilis), Amylases(Bacillus subtilis, Aspergillus niger, A. oryzae)
Important Formula #8
Lactase(Saccharomyces fragilis and Torula cremoris), Invertase(Saccharomyces cervisiae), Pectinases(Aspergillus lucherisis), Cellulase(Myrothecium verrucaria)
Important Formula #9
Enzymes in medicine:- Thrombin(for blood clotting in surgical operations), TPA (Tissue Plasminogen Activator)(to dissolve blood clots), Papain(for making meat tender), Protein modifying enzymes e.g. Pseumcelin.
Important Formula #10
Microbial source of penicillin is Penicillium notatum and P. chrysogenum
Important Formula #11
Important Formula #12
Rennin (Rennet): Danish chemist Christian Hensen (1874) first obtained it from calf stomach and used for cheese formation.
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