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2. Applications
2.1 Products of fermentation and enzymatic reactions
Fermentative and enzymatic processes are the oldest part of the production of organic products. Fermented beverages (wine, beer) are a case in point. Manufacturing techniques have long been mastered, and benefit day by day from acquisitions leading to purified enzymes and, with their help, to products of consistent quality.
SCROLL TO TOPEnzymes are obtained from animal, plant and microbial organisms under a wide variety of...
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Bibliography
- (1) - ACARD, ABRC and the Royal Society - Biotechnology : report of a Joint Working Party of the Advisory Council for Applied Research and Development (ACARD), the Advisory Board for the Research Councils (ABRC) and the Royal Society. - London (HMSO) (connu sous le nom de SPINKS -Alfred rapport) (1980).
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