Enzymes in food – Genetic Engineering without labeling
Natural enzymes as additives in bread, beer, wine and juice production are increasingly being manufactured from genetically modified microorganisms. People have used enzymes that occur naturally in microorganisms (bacteria, yeasts and molds). This he does from corn bread and beer, cheese and milk from her wine from grapes. Reported is a “beer” production from germinated barley by the Sumerians in Mesopotamia 8,000 years ago. That when the alcoholic fermentation, also naturally occurring plant, yeast plays a crucial role, could Louis Pasteur the 19th Century demonstrate.
In 1900, the first enzyme, a starch-degrading amylase from the mold Aspergillus oryzae won. Now increasingly used genetically modified bacteria and fungi as producers of tailor-made enzymes.
Microorganisms to genetically engineered enzyme production:
In the food starter cultures and production organisms are used. Starter cultures are added to change a product such as yeast to make bread and beer from grain or bacteria and fungi to Rohwurstreifung. Starter cultures are not genetically made so far. The situation is different in production organisms: Here the micro-organism used in the food itself, but in technical equipment such as fermenters for production of vitamins and enzymes. Enzymes are then added to the stripped as biocatalysts, for example, detergents, food or feed. The use of gene technology is widely used in production organisms.
The industry wants to achieve with enzymes “healthier foods, natural flavors and organic animal nutrition”.
Enzyme preparations contribute to:
– Improvement and rationalization of the conventional methods
– Changes in quality – taste, smell, color, texture and nutritional value and digestibility.
– Development of new foods – high in fiber, low energy and diet products.
– Eliminate anti-nutritive substances – naturally present in food compounds that prevent the absorption of nutrients.
– Increase the shelf life, replacement of chemical preservatives.
Dairy Products:
Cheese is one of the first known food which is produced using enzymes. For thousands of years-is Rennet, the enzyme in the calf, kid and lamb stomach, as the key used for cheese production. Today, different enzymes are used in the dairy available, to the milk sugar division, maturation acceleration, flavor production and conservation.
Meat production:
Papaya leaves were already attached from 500 years ago by Mexican Indians during cooking (contains papain proteases, which make the meat tender by protein degradation).
