Production of Tailor‐Made Enzymes for Detergents

Abstract

AbstractIncorporated in detergents, special enzymes are able to remove natural stains from laundry at temperatures of 60 °C and below. The various enzymes form complexes with the substrates (stains) and hydrolyze fixed proteins and polysaccharides as well fats. Surfactants rinse the resulting fragments into the wash liquor. The genes for the synthesis of these enzymes, which predominantly originate from Bacillus strains, are optimized for the desired performance of the enzymes. They work nonspecifically and are resistant to the detergent ingredients in the liquor. Industrial production of the enzymes takes place in fermenters 40 to 125 m3 in size. During the fermentation, microorganisms secrete the enzyme into the medium to cleave proteins with high molecular weight, which swim in the broth. The fragments penetrate into the cell and serve as energy source. After the end of fermentation, the enzymes are separated from the microorganisms, concentrated and converted into the final product. Granulated products, containing the enzymes in the matrix, require a coating to ensure product safety. Product design is determined on the one hand by protein engineering and on the other hand by design of the final product.