Tag: Biocatalysts

The use of catalysts in food production is an ancient practice, with enzymes and microorganisms dating back millennia for making cheese and bread. Today, modern food processing relies on a diverse range of natural and engineered catalysts to enhance product quality, safety, and shelf life.

Microorganisms have been used in food production for centuries, but it was not until the 20th century that the specific enzymes responsible for these changes began to be harnessed on a commercial scale. Today, microbial enzymes are used for a vast range of industrial applications, offering sustainable, efficient, and cost-effective alternatives to traditional chemical processes.

The term 'enzyme D' does not refer to a single universal enzyme, but rather describes different biological catalysts depending on the context. Understanding what is enzyme D used for requires differentiating between its various meanings, from carbohydrate metabolism in biochemistry to its application as an anti-inflammatory in medicine and for waste digestion in industrial cleaners.