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History Of Enzyme Use And Technology
Enzymes have been used by humans throughout the ages, either in the form of vegetables rich in enzymes or in the form of microorganisms used for a variety of purposes, for instance, brewing processes, baking, cheese manufacturing and the production of alcohol. In 1876, William Kühne proposed the term “enzyme”, which means “in yeast” and is derived from the Greek words “en ” and “zyme ”(Voet & Voet 1995). Development in protein chemistry methods in the 19th century, and in the beginning of the 20th century, led to the extraction and production of enzymes from animal and plant tissue, such as rennet from calves’ stomachs (for cheese production) and pancreatic extracts for bating in leather manufacturing and for use in detergents (Gerhartz 1990). The development of the submerged-culture technique represented a major advance in enzyme technology since it permitted the large-scale production of microorganisms for industrial purposes. Such a technique was introduced early in the 1950s at a time when the production of bacterial amylases was begun for the textile industry by a Danish company. Very soon other microbial enzymes were also produced. In 1959, the first detergent containing a bacterial protease was introduced. The manufacture of enzymes for industrial purposes progressed rapidly after 1965, due mainly to the increasing use of enzymes in detergents
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