10.8 Wine and Brewery Industry
The production of alcoholic beverages like wines and beers uses crude cellulases
microbial glucanases. During the primary fermentation, glucanases are added to
hydrolyze glucan, lessen the viscosity of unfermented beer or wine, and improve the
quality and yields of beer and wine (Canales et al. 1988; Oksanen et al. 1985).
Beer and wine brewing is mainly dependent on enzymatic processing during
malting and fermentation. Seed germination is the initial stage of malting barley
through hydrolyzing the seed reserves using biosynthesis and activation of
β-glucanase, carboxypeptidase and α- and β-amylases (Canales et al. 1988).
Research has shown that wort viscosity and the extent of polymerization may be
reduced to a maximum while the cellulase system of Trichoderma (endoglucanase II
and exoglucanase II) is being used (Godfrey and West 1996). Experiments using
crude cellulase (Cytolase 219, a mixture of xylanases, pectinase, and cellulase) in
making wines showed that first wine extraction increased by 10%–35%, filtration
rate increased by 70%–80%, pressing time decreased by 50–120 minutes, viscosity
rate reduced by 30%–70%, energy saved in cooling of fermenter reduced by 20%–
40%, and overall the stability of wine increased significantly (Galante et al. 1998).
10.9 Animal Feed Industry
Cellulases and hemicellulases have received extensive concentration due to their
ability to improve animal performance and feed value (Graham and Balnave 1995).
The nutritional value of grain feed and agricultural silage can be improved by
pretreating with cellulases or xylanases. They have the ability to boost the nutritional
value by degrading some specific feed constituents, eradicate some anti-nutritional
factors, and cater with additional digestive enzymes such as glucanases, amylases,
and proteases (Lewis et al. 1996). Compared to the high-quality feedstuff with
low-quality feedstuffs, the latter have a high amount of cellulose and ash content
with a low amount of fat and protein. Crude cellulase has the potential to increase the
silage production used as cattle feed by improving the digestibility of grasses which
contain a large amount of nutrients that may be digested and improve the energy
values with a limited amount of carbohydrates dissolved in water. Compared to the
diets of poultry and swine based on cereals, ruminants have a very complex forage
diet containing pectin, hemicellulose, cellulose, and lignin. Pectinases, cellulases,
and hemicellulases are used to enhance the nutritive quality of forage (Cowan 1996;
Shrivastava et al. 2011). These enzymes induce partial hydrolysis of the plant cell
wall of lignocellulosic materials, remove the hull from cereal grains, hydrolyze
β-glucans, and make feed materials more flexible and emulsifiable, resulting
improved nutritional value of the animal feed (Graham and Balnave 1995; Cowan
1996; Shrivastava et al. 2011; Pascual 2001; Fortun-Lamothe et al. 2001). Additionally, pure cellulase decreases colonization of pathogenic bacteria by boosting the
generation of propionic acid which is known as bacteriostatic material and thus
improving the cecal fermentation processes (Kuhad et al. 1999; Gupta et al. 2011).
10 Efficiency Analysis of Crude Versus Pure Cellulase in Industry
291
The production of alcoholic beverages like wines and beers uses crude cellulases
microbial glucanases. During the primary fermentation, glucanases are added to
hydrolyze glucan, lessen the viscosity of unfermented beer or wine, and improve the
quality and yields of beer and wine (Canales et al. 1988; Oksanen et al. 1985).
Beer and wine brewing is mainly dependent on enzymatic processing during
malting and fermentation. Seed germination is the initial stage of malting barley
through hydrolyzing the seed reserves using biosynthesis and activation of
β-glucanase, carboxypeptidase and α- and β-amylases (Canales et al. 1988).
Research has shown that wort viscosity and the extent of polymerization may be
reduced to a maximum while the cellulase system of Trichoderma (endoglucanase II
and exoglucanase II) is being used (Godfrey and West 1996). Experiments using
crude cellulase (Cytolase 219, a mixture of xylanases, pectinase, and cellulase) in
making wines showed that first wine extraction increased by 10%–35%, filtration
rate increased by 70%–80%, pressing time decreased by 50–120 minutes, viscosity
rate reduced by 30%–70%, energy saved in cooling of fermenter reduced by 20%–
40%, and overall the stability of wine increased significantly (Galante et al. 1998).
10.9 Animal Feed Industry
Cellulases and hemicellulases have received extensive concentration due to their
ability to improve animal performance and feed value (Graham and Balnave 1995).
The nutritional value of grain feed and agricultural silage can be improved by
pretreating with cellulases or xylanases. They have the ability to boost the nutritional
value by degrading some specific feed constituents, eradicate some anti-nutritional
factors, and cater with additional digestive enzymes such as glucanases, amylases,
and proteases (Lewis et al. 1996). Compared to the high-quality feedstuff with
low-quality feedstuffs, the latter have a high amount of cellulose and ash content
with a low amount of fat and protein. Crude cellulase has the potential to increase the
silage production used as cattle feed by improving the digestibility of grasses which
contain a large amount of nutrients that may be digested and improve the energy
values with a limited amount of carbohydrates dissolved in water. Compared to the
diets of poultry and swine based on cereals, ruminants have a very complex forage
diet containing pectin, hemicellulose, cellulose, and lignin. Pectinases, cellulases,
and hemicellulases are used to enhance the nutritive quality of forage (Cowan 1996;
Shrivastava et al. 2011). These enzymes induce partial hydrolysis of the plant cell
wall of lignocellulosic materials, remove the hull from cereal grains, hydrolyze
β-glucans, and make feed materials more flexible and emulsifiable, resulting
improved nutritional value of the animal feed (Graham and Balnave 1995; Cowan
1996; Shrivastava et al. 2011; Pascual 2001; Fortun-Lamothe et al. 2001). Additionally, pure cellulase decreases colonization of pathogenic bacteria by boosting the
generation of propionic acid which is known as bacteriostatic material and thus
improving the cecal fermentation processes (Kuhad et al. 1999; Gupta et al. 2011).
10 Efficiency Analysis of Crude Versus Pure Cellulase in Industry
291