Enzyme(s) (Lat. Fermentum Fermentation, Fermentation Beginning; Syn.: Biocatalyst, Enzyme)

Enzymes are proteins that act as catalysts in biological processes. They are involved in the breakdown and transformation of nutrients, as well as in the synthesis of new compounds.

Enzymes were discovered in the 19th century thanks to the work of the German scientist Ferdinand Koch. He discovered that fermentation, a process that occurs in living organisms, could be accelerated by adding certain substances. This led to the discovery of enzymes and their role in biochemical processes.

There are many different types of enzymes, each with its own unique function. Some of them are involved in the breakdown of proteins, fats and carbohydrates, while others are involved in the synthesis of hormones and vitamins.

However, although enzymes are an essential part of all living organisms, they can also be harmful to health if their levels become too high. Therefore, it is important to maintain the correct levels of enzymes in the body to avoid possible health problems.

Enzymes are proteins that are involved in various biological processes in the body. They perform the function of a specific catalyst, i.e. a substance that speeds up the rate of a reaction without changing its products. Enzymes play an important role in digestion, respiration, protein synthesis and other processes occurring in the human body.

Enzymes are used in food production: in the production of cheeses, sausages, wines, and beer. Using specially selected microorganisms with a high content of enzymes, it is possible to speed up the processing of food raw materials several times. In addition, highly concentrated enzyme preparations can be obtained from ready-made cheese, sausage or beer solutions for subsequent use in meat or dairy fat-processing industries; They are also used in agriculture as additives for processing seeds and tubers. Ferment creation –