Table 23.11 List of E
z
m received from P
l
T source
E
z
m
EC number
Source
Industrial use
Actinidin
3.4.22.14
Kiwi fruit
Food
a-Amylase
3.2.1.1
Malted barley
Brewing
b-Amylase
3.2.1.2
Malted barley
Brewing
Bromelain
3.4.22.4
Pineapple latex
Brewing
b-Glucanase
3.2.1.6
Malted barley
Brewing
Ficin
3.4.22.3
Fig latex
Food
Lipoxygenase
1.13.11.12
Soybeans
Food
Papain
3.4.22.2
Pawpaw latex
Meat
Table 23.12 List of E
z
m received from bacterial source
E
z
m
EC number
Source
Industrial use
a-Amylase
3.2.1.1
Bacillus
Starch
b-Amylase
3.2.1.2
Bacillus
Starch
Asparaginase
3.5.1.1
Escherichia coli
Health
Glucose isomerase
5.3.1.5
Bacillus
Fructose syrup
Penicillin amidase
3.5.1.11
Bacillus
Pharmaceuticals
Protease
3.4.21.14
Bacillus
Detergent
Pullulanase
3.2.1.41
Klebsiella
Starch
Table 23.13 List of E
z
m
received from fungal source
E
z
m
EC
number
Source
Industrial use
a-Amylase
3.2.1.1
Aspergillus
Baking
Amino
acylase
3.5.1.14
Aspergillus
Pharmaceutical
Glucoamylase
3.2.1.3
Aspergillus
Starch
Catalase
1.11.1.6
Aspergillus
Food
Cellulase
3.2.1.4
Trichoderma
Waste
Dextranase
3.2.1.11
Penicillium
Food
Glucose
oxidase
1.1.3.4
Aspergillus
Food
Lactase
3.2.1.23
Aspergillus
Diary
Lipase
3.1.1.3
Rhizopus
Food
Rennet
3.4.23.6
Mucor
miehei
Cheese
Pectinase
3.2.1.15
Aspergillus
Drinks
Pectin lyase
4.2.2.10
Aspergillus
Drinks
Protease
3.4.23.6
Aspergillus
Baking
Raffinase
3.2.1.22
Mortierella
Food
812
O. P. Panda et al.