Pectinases can be manufactured from either submerged or solid-state fermentation technology. Both technologies offer advantages and disadvantages – and both technologies are being used today by Novozymes to produce pectinases for the fruit juice industry.
With submerged fermentation technology, the en-zymes produced have certain specific activities. In contrast, solid-state fermentation technology produces a broad spectrum of enzymes, which can cover needs that cannot be met by the range of enzymes produced by traditional submerged fermentation. Pectinases are being produced by solid-state technology by Novozymes in India following the acquisition of the enzyme business of Biocon Ltd in Bangalore in 2007.
“It is a real challenge to have several enzymes working together in one blend, all the more if they come from different production technologies. They have to be able to work under specific conditions and parameters,” underlines Aindrila Dasgupta, Senior Manager for Customer Solutions at Novozymes in Bangalore.
The new-generation Pectinex® Mash is a blend of pectinases produced by both technologies using only naturally occurring microorganisms that have not been genetically modified. Novozymes also has plans to test market a new improved enzyme blend for second mashing whereby the pomace left after pressing the apples is treated to extract even more juice.
For more information: Frédéric Issenhuth, Vincent Gass