ENZYMES & LYVEN PRODUCTS PRESENTATION

ENZYMES & LYVEN PRODUCTS PRESENTATION
Enzymes PRESENTATION

LYVEN ENZYMES = PROTEINS Biochemicals Molecules composed of different amino-acid and other radicals Produce from a microorganism or cell Thermolabile Proteins able to work in or out the production cell. Active site is the operational part of the enzyme presentation enzymes 2007 Enzymes PRESENTATION

ENZYMES=PROTEINS Active site presentation enzymes 2007 LYVEN

Chromatography of a xylanase extraction
LYVEN Side Activity Other proteins Primary activity Side activity Chromatography of a xylanase extraction presentation enzymes 2007 Enzymes PRESENTATION

LYVEN Micro-organisms Two kinds of micro-organisms can produce enzyme: Fungal or Bacterial way Different side activities Fungal/Yeast Bacterial pH Acid-Neutral Neutral-Alkaline Temperature Low Temperature High Temperature presentation enzymes 2007 Enzymes PRESENTATION

Enzymes: Enzymatic Catalysis Agent
LYVEN Enzymes: Enzymatic Catalysis Agent Catalysis:Increase in the velocity of a chemical reaction or process produced by the presence of a substance that is not consumed in the net chemical reaction or process S+E E+P S=Substrate P=Product E=Enzyme presentation enzymes 2007 Enzymes PRESENTATION

Enzymatic Action Scheme
LYVEN Enzymatic Action Scheme E G G G G E G Maltose G Glucose G Enzyme E presentation enzymes 2007 Enzymes PRESENTATION

Enzymes: Specific Catalysts
LYVEN Enzymes: Specific Catalysts Each enzyme catalyses one and only one reaction Nowaday, near enzymes were discovered but only 25 to 30 enzymes are industrialy produced presentation enzymes 2007 Enzymes PRESENTATION

LYVEN Enzymatic Action Oxidoreductases (EC 1): oxidation–reduction reactions, which entail the transfer of electrons from a substrate to another substrat Transferases (EC 2): move a chemical group from one compound to another compound Hydrolases (EC 3): Hydrolysis of a chemical bond Lyases (EC 4): formation of a double bond Isomerases (EC 5): catalyzes substrate to an isomeric form Ligases (EC 6): catalyzes a reaction that joins two substrates presentation enzymes 2007 Enzymes PRESENTATION

LYVEN Lock and Key Model: One and only one molecule could match with one enzyme Enzymes changes shape slightly as substrate binds Products Substrate Active Site Enzyme/Substrate complex Substrate entering active site of enzyme Products leaving active site of enzyme presentation enzymes 2007 Enzymes PRESENTATION

EFFECTOR INHIBITOR I I E E S S E: Enzymes I: Inhibitor S: Substrate
LYVEN EFFECTOR INHIBITOR I I E E S S E: Enzymes I: Inhibitor S: Substrate e.g: Cu, Hg, Fe inhibit amylase presentation enzymes 2007 Enzymes PRESENTATION

EFFECTOR S S ACTIVATOR A E A+E E: Enzymes A: Activator S: Substrate
LYVEN EFFECTOR S S ACTIVATOR A E A+E E: Enzymes A: Activator S: Substrate e.g: Calcium activates amylase presentation enzymes 2007 Enzymes PRESENTATION

Enzymatic catalysis principle
LYVEN Enzymatic catalysis principle Any reaction catalysed by an enzyme can occur naturally but with a more important energy cost. A, B: Substrate E: Enzyme AB: Product Source wikipedia presentation enzymes 2007 Enzymes PRESENTATION

Factors acting on the enzymatic activity
LYVEN Factors acting on the enzymatic activity Substrate concentration Water: Enzymes work only in aqueous phase pH: There is always an optimum pH Temperature: There is an optimum and over 70°C, main enzymes are distorted Duration presentation enzymes 2007 Enzymes PRESENTATION

pH influences e.g: Amylase activity presentation enzymes 2007 LYVEN

Temperature influences
LYVEN Temperature influences e.g: Amylase activity presentation enzymes 2007 Enzymes PRESENTATION

- - - - - - - - Parameters Variation + + T°C T°C Dose Dose + + + + p.H
LYVEN Parameters Variation - - + + T°C T°C Optimum Optimum - - Dose Dose + - - + + + p.H p.H Optimum Time Time - - + + DOSE=COST presentation enzymes 2007 Enzymes PRESENTATION

Enzymes deactivation By thermic treatment (e.g: Baking…)
LYVEN Enzymes deactivation By thermic treatment (e.g: Baking…) By settling/filtration (e.g: Fruit Juice…) By increasing pH with Sodium carbonate or decreasing pH with acid (e.g: Textile…) presentation enzymes 2007 Enzymes PRESENTATION

Enzyme=Processing Aids
LYVEN Enzyme=Processing Aids Normally enzymes are not present in final products, they were destroyed or degraded during the process (Specifications from FAO, WHO, JECFA, FCC and French law 19/10/2006) presentation enzymes 2007 Enzymes PRESENTATION

Enzymes in Food-Industry
LYVEN Enzymes in Food-Industry FRUIT JUICE BAKING BREWING WINE FEED presentation enzymes 2007 Enzymes PRESENTATION

ENZYMES ACTION ON FRUIT
LYVEN ENZYMES ACTION ON FRUIT presentation enzymes 2007 Enzymes PRESENTATION

LYVEN Fruit Structure Vegetable raw material is composed of polysaccharides more or less complex. The main are: Cellulose Hémi-cellulose Lignine Pectins presentation enzymes 2007 Enzymes PRESENTATION

The Vegetal Cell Wall of a Fruit
LYVEN The Vegetal Cell Wall of a Fruit Source: Dean MADDEN, 2000 presentation enzymes 2007 Enzymes PRESENTATION

Chemical Constitution of Vegetal Cell Wall
LYVEN Chemical Constitution of Vegetal Cell Wall Middle Lamella Secondary Cell Wall Primary Cell Wall OTHER CELL CYTOPLASM Vegetal Cell Cellulose Hémicellulose PECTINS Source: Bayou & Cortes Lignine presentation enzymes 2007 Enzymes PRESENTATION

LYVEN PECTINS Fruit Juice cloudiness at the end of the pressing step is caused by pectins presentation enzymes 2007 Enzymes PRESENTATION

Méthyl Galacturonic acid
LYVEN Pectin A carbohydrate consisting of one primary chain of galacturonic acid and branched out with several sugar molecules including rhamnose, galactose, arabinose Méthyl Galacturonic acid Galacturonic acid Galacturonic acid Methyl ac. Gal. Rhamnose Other oses A detail of pectin Calcium ions Source: Jussieu University presentation enzymes 2007 Enzymes PRESENTATION

LYVEN Pectinases Three basical enzymatic activities are present in commercial preparation : PG: PolyGalacturonase PL: PectineLyase PME: Pectine Methyl Esterase presentation enzymes 2007 Enzymes PRESENTATION

How work Pectinases: presentation enzymes 2007 LYVEN
PL: breaks links between esterified galacturoni acid and residues Non esterified galacturonic acid PE: add a methyl group Galacturonic acid residue PG: creates galacturonic acid residue from non esterified galacturonic acid Non-reducing end of a polygalacturonic acid chain Source: Dean MADDEN, 2000 presentation enzymes 2007 Enzymes PRESENTATION

LYVEN WINE FRUIT JUICE presentation enzymes 2007 Enzymes PRESENTATION

LYVEN ENZYMES IN WINE presentation enzymes 2007 Enzymes PRESENTATION

Grape Berry: Structure
LYVEN Grape Berry: Structure Red Grape White Grape Berry Stem (Pedicel) Brush Skin Anthocyanes Flavones Seed Tannins, Oil Vascular Bundle Flesh Glucose, Fructose presentation enzymes 2007 Enzymes PRESENTATION

Red Wine Making Process
LYVEN Red Wine Making Process PECLYVE V Extraction Maceration + Alcoholic Fermentation DESTEMMER Grapes CRUSHER Stem PRESSING « Vin de Goutte » MALOLACTIC FERMENTATION SKIN Blending « Vin de Presse » PECLYVE V CLARIFICATION presentation enzymes 2007 Enzymes PRESENTATION

Red Wine Making Process – flash détente
LYVEN Red Wine Making Process – flash détente PECLYVE V EXTRACTION DESTEMMER Grape Berries CRUSHER Stem PRESSING PECLYVE V CLARIFICATION FERMENTATION CLARIFICATION SKIN presentation enzymes 2007 Enzymes PRESENTATION

PECLYVE V EXTRACTION in Red Wine
LYVEN PECLYVE V EXTRACTION in Red Wine Allows to extract faster the color from the red grape berry Avoid to extract too much tannins Give less astringent wine presentation enzymes 2007 Enzymes PRESENTATION

Action of Peclyve V extr
LYVEN Action of Peclyve V extr Color extraction with Peclyve V extraction Color extraction without Peclyve V extraction % Tannins Extraction Days presentation enzymes 2007 Enzymes PRESENTATION

DECANTATION STEP WITH PECLYVE V CLARIFICATION
LYVEN DECANTATION STEP WITH PECLYVE V CLARIFICATION - - + - + + + - + - + - + + - + - - - - - + - + PECLYVE V Clarification CLOUDY JUICE CLEAR JUICE MUST protein ENZYMATIC ACTION pectin presentation enzymes 2007 Enzymes PRESENTATION

White Wine Making Process
LYVEN White Wine Making Process PECLYVE V EXTRACTION PECLYVE VP MACERATION DESTEMMER Grape Berries CRUSHER Stem PRESSING LYVAROME A5 ALCOHOLIC FERMENTATION CLARIFICATION PECLYVE V Clarification presentation enzymes 2007 Enzymes PRESENTATION

PECLYVE V EXTR in White Wine
LYVEN PECLYVE V EXTR in White Wine Allows to extract faster the flavour from the white grape berry Avoid to extract too much tannins Give less astringent wine presentation enzymes 2007 Enzymes PRESENTATION

LYVEN Flavour in Wine Flavour in the wine comes from terpenols which are derived from terpen. Sometimes, terpens must be transformed in terpenols by enzymes help. Yeast Enzymes T T TL G G: Glucose T: Terpen TL: Terpenol presentation enzymes 2007 Enzymes PRESENTATION

LYVEN LYVAROME A5 At the last quarter of the fermentation, adding LYVAROME A5 will transform Terpen in Terpenol, giving more flavour to the wine OPP CH2OH LYVAROME A5 GÉRANYL DIPHOSPHATE GERANIOL OPP NEROL NERYLE DIPHOSPHATE CH2OH OPP OH LINALYL DIPHOSPHATE LINALOL presentation enzymes 2007 Enzymes PRESENTATION

presentation enzymes 2007

Action of Peclyve V extraction
LYVEN Action of Peclyve V extraction Flavour extraction with Peclyve V extr Flavour extraction without Peclyve V extr % Tannins Extraction Days presentation enzymes 2007 Enzymes PRESENTATION

LYVEN PECLYVE VP Sometimes, Pectinases enzymes with Cinnamoyl-Esterase (CIE) could lead to release vinyl-phenols. Vinyl-phenol could give a bad profil aroma to the white wine Peclyve VP with a very low level of CIE activity avoid this problem presentation enzymes 2007 Enzymes PRESENTATION

LYVEN Optimum pH presentation enzymes 2007 Enzymes PRESENTATION

LYVEN Thermostability presentation enzymes 2007 Enzymes PRESENTATION

Washing Efficiency presentation enzymes 2007 LYVEN

ENZYMES FOR FRUIT JUICE
LYVEN ENZYMES FOR FRUIT JUICE presentation enzymes 2007 Enzymes PRESENTATION

Pectinases in Fruit Juice Process
LYVEN Pectinases in Fruit Juice Process The commercial preparations of pectinase are adapted to the process and to the types of fruit Different preparations exist for pulp treatment and for Juice All pectinases from LYVEN are from Aspergillus niger and are GMO free presentation enzymes 2007 Enzymes PRESENTATION

FRUIT JUICE PROCESS PECLYVE PR MASHING PRESSING MACERATION STEP CLEAR
LYVEN FRUIT JUICE PROCESS PECLYVE PR MASHING PRESSING MACERATION STEP CLEAR JUICE DECANTATION STEP CONCENTRATION STEP PECLYVE CP PECLYVE UF+ AMYLYVE TC SUPER PACKING presentation enzymes 2007 Enzymes PRESENTATION

LYVEN PECLYVE PR PECLYVE PR is well balanced in PG, PL & PE to increase the yield during pressing Pulp Treatment Fresh Apple Frozen Apple Without enzyme 80-82% 70-74% With PECLYVE PR 90-92% 85-90% presentation enzymes 2007 Enzymes PRESENTATION

LYVEN AMYLYVE TC SUPER When the fruit is harvested early in the season, some residual starch could remain in the fruit causing cloudiness at the pasteurisation and filtration step. AMYLYVE TC Super allows to degrade this residual starch. presentation enzymes 2007 Enzymes PRESENTATION

DECANTATION STEP WITH PECLYVE CP
LYVEN DECANTATION STEP WITH PECLYVE CP - - + - + + + - + - + - + + - + - - - - - + - + PECLYVE CP CLOUDY JUICE CLEAR JUICE MUD protein ENZYMATIC ACTION pectin presentation enzymes 2007 Enzymes PRESENTATION

LYVEN Pectin Test To check presence of pectin, a test with alcohol could be make. presentation enzymes 2007 Enzymes PRESENTATION

OTHER FRUITS FRUIT PECTIN(%) REMARK APPLE 0.5-1.6 PEAR 0.5-0.8 ARABAN
LYVEN OTHER FRUITS FRUIT PECTIN(%) REMARK APPLE PEAR ARABAN LEMON GRAPEFRUIT/ ORANGE CLOUDY JUICE STRAWBERRY CRANBERRY ACID presentation enzymes 2007 Enzymes PRESENTATION

LYVEN PEAR Due to araban, a haze could appear. PEARLYVE is specially formulated to avoid that. presentation enzymes 2007 Enzymes PRESENTATION

CITRUS To reduce viscosity, improving the concentration,
LYVEN CITRUS To reduce viscosity, improving the concentration, PECLYVE CITRUS JUICE is the best product. To clarify the juice (e.g lemon) PECLYVE CITRUS CLAR is highly recommended presentation enzymes 2007 Enzymes PRESENTATION

LYVEN CITRUS To increase yield and extract the residual juice of the pulp, PECLYVE CITRUS WASH is the ideal product. For extraction of essential oil: PECLYVE CITRUS OIL To remove peel from citrus without damage for the general aspect of the fruit: PECLYVE CITRUS PEEL is perfectly adapted. presentation enzymes 2007 Enzymes PRESENTATION

LYVEN FRUIT FIRMING Thanks to its high content in Pectin Methyl Esterase, PECLYVE PME PLUS allows an improvement of fruit consistency (e.g:fruit inclusion in yoghourt, cider…) presentation enzymes 2007 Enzymes PRESENTATION

LYVEN TROPICAL FRUITS With a high level in hemicellulase, PECLYVE PINEAPPLE allows to reduce viscosity of the juice To make a total clarification of cloudy juice from tropical fruit, PECLYVE TROPICA is well adapted. presentation enzymes 2007 Enzymes PRESENTATION

PECLYVE OLIVA During maceration step,
LYVEN PECLYVE OLIVA During maceration step, PECLYVE OLIVA allows to reduce the emulsifying phase. Oil Emulsion with enzymes Emulsion without enzymes presentation enzymes 2007 Enzymes PRESENTATION

LYVEN RED FRUITS & VEGETABLE Red fruit mash is particularly acid and PECLYVE FR is well adapted for acid phase. Vegetable have a high content in cellulose and pectins and it is why our PECLYVE LI is specially formulated for vegetables presentation enzymes 2007 Enzymes PRESENTATION

LYVEN WARNING The dosage of all these enzymes must be very precise. If too much enzymes is added, it will lead to a liquefaction and the filtration will not be able anymore. Due to its experience Lyven is ready to help you to find the best dosage to use. presentation enzymes 2007 Enzymes PRESENTATION

LYVEN ENZYMES IN BAKING presentation enzymes 2007 Enzymes PRESENTATION

LYVEN BAKING PRINCIPLES BREAD: Food made from dough of flour or meal and usually raised with yeast or baking powder and then baked 3 elements are imperatives: WATER: Allows to give a network of gluten YEAST: Allows to give CO2 and flavour molecules producing from flour components CO2 is trapped in gluten network and gives bread volume presentation enzymes 2007 Enzymes PRESENTATION

FLOUR COMPOSITION COMPONENT % STARCH 60-72% DIFFERENT OSES 1-2%
LYVEN FLOUR COMPOSITION COMPONENT % STARCH 60-72% DIFFERENT OSES 1-2% PROTEINS 8-12% LIPIDS 1,2-1,4% MINERALS 0,5-0,6 HEMICELLULOSE 2-3% WATER 13-16% presentation enzymes 2007 Enzymes PRESENTATION

BREAD PROCESS MOULDING STAGE MIXING STAGE DIVIDING PROVING STAGE
LYVEN BREAD PROCESS MOULDING STAGE MIXING STAGE DIVIDING BAKING STAGE Flour, Water, Ingredient (salt, fat..) enzymes PROVING STAGE presentation enzymes 2007 Enzymes PRESENTATION

Enzymes in Baking AMYLASE HEMICELLULASE GLUCOSE-OXYDASE PROTEASE
LYVEN Enzymes in Baking AMYLASE HEMICELLULASE GLUCOSE-OXYDASE PROTEASE PHOSPHOLIPASE & LIPASE presentation enzymes 2007 Enzymes PRESENTATION

AMYLASES Starch is composed of amylose and amylopectine
LYVEN AMYLASES Starch is composed of amylose and amylopectine Amylase: Enzyme that liquefy starches and convert them to maltose (sugar) and dextrins. AMYLOPECTINE AMYLOSE :amylase Fermentable Sugars presentation enzymes 2007 Enzymes PRESENTATION

LYVEN Amylases Panlyve Amy : Fungal Alpha-Amylase
Increase bread volume by faciltating yeast activity : Increase colorness of the crust Panlyve AR : Bacterial Alpha-Amylase Retard the staling of baked goods Avoid starch retrogradation presentation enzymes 2007 Enzymes PRESENTATION

Correlation between Falling Number and Amylase dose
LYVEN Correlation between Falling Number and Amylase dose Falling Number Examples: If the falling number is 350 seconds, FAU per 100 kg of flour should be added. If after malt addition, the falling number is 300 seconds, FAU per 100 kg of flour should be added. FAU (Fungal Amylase Unit): Amylase activity Unit presentation enzymes 2007 Enzymes PRESENTATION

LYVEN HEMICELLULASE Hemicellulase (xylanase): Enzyme that breaks down hemicellulose. Hemicellulose catagorizes a variety of complex polysaccharides chain (mainly pentosans). Within hydrolising pentosans, xylanases give more free water and increase the dough workability and bread volume presentation enzymes 2007 Enzymes PRESENTATION

LYVEN LYVEN Xylanase Panlyve HCB increases bread volume and gives better color and structure to the crumb. presentation enzymes 2007 Enzymes PRESENTATION

Di-sulfure bonds created
LYVEN GLUCOSE-OXIDASE Glucose-Oxidase: converts glucose to gluconic acid and hydrogen peroxyd and will lead to molecule oxidation. GLUCOSE GOX GLUCOSE **+ H202 HS Gluten proteins Di-sulfure bonds created S S SH presentation enzymes 2007 Enzymes PRESENTATION

LYVEN Glucose-Oxidase
Panlyve GO: Fungal Glucose Oxidase Well adapted for weak flour Increase tenacity and decrease elasticity of the dough Partials ascorbic acid replacer Well adapted to deep-frozen raw dough Panlyve GO should be avoided in dough with butter (rancid flavour) presentation enzymes 2007 Enzymes PRESENTATION

LYVEN PROTEASE Protease: Hydrolysis of the protein chains of the gluten and the formation of fragments of smaller size S protease S presentation enzymes 2007 Enzymes PRESENTATION

LYVEN Protease Panlyve BI: Bacterial protease
Replacer of chemical reducers (metabisulfite…) Specially adapted for use in the manufacture of Biscuits and crackers presentation enzymes 2007 Enzymes PRESENTATION

LIPASE & PHOSPHOLIPASE
LYVEN LIPASE & PHOSPHOLIPASE Enzyme that catalyzes the hydrolysis of triglycerides to yield glycerol and fatty acids lipase Hydrophobic part Hydrophilic part EMULSIFYING E472, E471, E481 … triglycerides AIR AMIDON GLUTEN presentation enzymes 2007 Enzymes PRESENTATION

LYVEN Lipase & Phospholipase
Panlyve TDR: Enzymatic complex with lipase & phospholipase Replacer of Chemical emulsifier as Datem or SSL. Increasing bread volume Giving a thiner crumb presentation enzymes 2007 Enzymes PRESENTATION

SPECIAL FORMULATION Panlyve BR: Panlyve NPB
Alpha-Amylase+Hemicellulase+Glucose oxidase Bromate replacer Improvement of machenability and strength of the dough Improvement of crispiness of the crust Panlyve NPB Alpha-Amylase+Protease Dough relaxer (actives on gluten) Gives expanding dough Well adapted for strong flour presentation enzymes 2007 Enzymes PRESENTATION

SPECIAL FORMULATION Panlyve AG: Panlyve ASN:
LYVEN SPECIAL FORMULATION Panlyve AG: Fungal amylase+amyloglucosidase Gives directly glucose and maltose Increases the yeast activity Increase the colour of the bread Panlyve ASN: Alpha-Amylase+Hemicellulase Improves softness and fineness of the crumb Extends the shelf-life of the bread presentation enzymes 2007 Enzymes PRESENTATION

Alpha-amylases+hemicellulases
LYVEN SPECIAL FORMULATION Panlyve B2G Alpha-amylases+hemicellulases Specially adapted for retarder proven processes Specially adapted for deep freezing of unbaked doughs presentation enzymes 2007 Enzymes PRESENTATION

SPECIAL FORMULATION Panlyve B2S Panlyve XT
LYVEN SPECIAL FORMULATION Panlyve B2S Alpha-amylase + specific hemicellulases Specially recommended for good quality flours Improves crumb softness and crust aspect Panlyve XT Alpha-Amylase+endo-xylanase Well adapted on rye flour and short fermentation process Convenient for low hydrated dough (biscuit) presentation enzymes 2007 Enzymes PRESENTATION

Enzymes dosage should be adapted to the quality of the flour.
LYVEN Enzymes dosage should be adapted to the quality of the flour. Due to his good knowledge in Flour and Baking, LYVEN is ready to help you in the choice of enzymes and dosages. presentation enzymes 2007 Enzymes PRESENTATION

LYVEN ENZYMES IN BEER presentation enzymes 2007 Enzymes PRESENTATION

LYVEN BEER It is a fermented beverage obtained from malted cereals (barley, wheat, corn…) water, yeast and hops. For several reasons, malted cereals could be replaced by cereals like wheat, oats… Enzymes will attack the cereal in order to help yeast during the fermentation presentation enzymes 2007 Enzymes PRESENTATION

Brewing Flowchart Adjuncts Cooker Mash Tub Lauter Tub Copper Beer Tank
LYVEN Brewing Flowchart Brewhouse Adjuncts Cooker Mash Tub Lauter Tub Copper Malt Fermentation & Filtration Beer Tank Fermentation Fermentation FILTRATION Yeast presentation enzymes 2007 Enzymes PRESENTATION

AMYLASES Starch is composed of amylose and amylopectine
LYVEN AMYLASES Starch is composed of amylose and amylopectine Amylase: Enzyme that liquefy starches and convert them to maltose (sugar) and dextrins. AMYLOPECTINE AMYLOSE :amylase Fermentable Sugars presentation enzymes 2007 Enzymes PRESENTATION

Lyven Amylases in Brewing
Amylyve UHT: Bacterial Alpha-Amylase Heat Stable enzymes Liquefaction of the starch at high temperature Amylyve A30: Bacterial Alpha-Amylase Liquefaction of starch at intermediate temperature Amylyve AN2300L:Fungal Alpha-Amylase Maltose and maltotriose forming effect Amylyve AG400L: Fungal Glucamylase Transforms dextrins into glucose presentation enzymes 2007 Enzymes PRESENTATION

LYVEN Brewing Flowchart Amylyve UHT Amylyve A30 Amylyve AG 400L Brewhouse Adjuncts Cooker Mash Tub Lauter Tub Copper Malt Amylyve AG 400L Amylyve AN 2300L Fermentation & Filtration Beer Tank Fermentation Fermentation FILTRATION Yeast presentation enzymes 2007 Enzymes PRESENTATION

LYVEN GLUCANASE An enzyme that act on beta glucans, a type of gum found in the endosperm of unmalted barley, oatmeal, and wheat. Beta-glucanase Beta-glucans Dextrins presentation enzymes 2007 Enzymes PRESENTATION

LYVEN Glucanase in Brewing
GLUCALYVE PB 750: Fungal Beta Glucanase Heat stable Reduces viscosity of the wort BREWLYVE AXC 1500L: Fungal xylanase Acts on the pentosane Completes action of Glucalyve PB750 FILTERLYVE 1500L: Fungal Beta Glucanase Improve filterability of beer Efficient at the pH of beer presentation enzymes 2007 Enzymes PRESENTATION

Brewing flowchart Adjuncts Cooker Mash Tub Lauter Tub Copper Beer Tank
LYVEN Brewing flowchart Glucalyve PB 750 Brewlyve AXC 1500L Brewhouse Adjuncts Cooker Mash Tub Lauter Tub Copper Malt Fermentation & Filtration Filterlyve 1500L Beer Tank Fermentation Fermentation FILTRATION Yeast presentation enzymes 2007 Enzymes PRESENTATION

LYVEN PROTEASE An enzyme that hydrolyzes (breaks down a bond and adds water) proteins, especially to peptides S protease S presentation enzymes 2007 Enzymes PRESENTATION

LYVEN Protease in Brewing
Brewlyve NP900: Bacterial Protease Improves the content of peptides and amino-acid in the wort Gives more FAN (Free Amino Acid) to the yeast Lypaine 6500: Vegetal Protease Prevent hazing of beer kept in cold storage presentation enzymes 2007 Enzymes PRESENTATION

LYVEN Brewing Flowchart Brewlyve NP 900 Brewhouse Adjuncts Cooker Mash Tub Lauter Tub Copper Malt Fermentation & Filtration Lypaine 6500 Beer Tank Fermentation Fermentation FILTRATION Yeast presentation enzymes 2007 Enzymes PRESENTATION

ENZYMES IN ANIMAL FEED presentation enzymes 2007 LYVEN

Enzymes using in Animal Feed
LYVEN Enzymes using in Animal Feed Enzymes in animal feed will allow to higher absorption of nutritional particles and to a better digestibility of feedingstuff, leading to an increasing growth of the animals Three enzymes are mainly used in Animal Feed: XYLANASE GLUCANASE PHYTASE presentation enzymes 2007 Enzymes PRESENTATION

Animal Feed Definitions
LYVEN Animal Feed Definitions Feed Conversion Ratio: FCR=Quantity of feed used/ Quantity of meat produced Apparent Metabolisable Energy: AME=General Energy (GE) of feed-Energy Contained in Excretion (ECE) AME TE ECE presentation enzymes 2007 Enzymes PRESENTATION

Non-Starch Polysaccharides
LYVEN Non-Starch Polysaccharides Non-Starch Polysaccharides (NSP) are present in cereal based diets: Traps of valuable nutrients in the cells of vegetable feedstuffs Increase the viscosity of the digesta in the intestine. presentation enzymes 2007 Enzymes PRESENTATION

Non-Starch Polysaccharides (NSP)
LYVEN Non-Starch Polysaccharides (NSP) AME/GE rice maize sorgho wheat barley rye %NSP presentation enzymes 2007 Enzymes PRESENTATION

LYVEN FEEDLYVE AXC - contains xylanase as the main enzymatic activity, which degrade pentosan contained in cereal like wheat and rye * fungal xylanase from Trichoderma longibrachiatum * xylanase concentration is described in units of AXC - contains main side activities (B glucanase, pectinases,cellulases...) Feedlyve AXC is available - in 2 different forms : liquid and powder (Feedlyve AXC L and Feedlyve AXC P) in different concentration : Feedlyve AXC 200 contains at least 200 u AXC / g Feedlyve AXC 400 contains at least 400 u AXC / g Feedlyve AXC 1500 contains at least 1500 u AXC / g Feedlyve AXC 6000 contains at least 6000 u AXC / g Feedlyve AXC contains at least u AXC / g presentation enzymes 2007 Enzymes PRESENTATION

Apparent Metabolisable Energy Roslin Institute, Scotland
LYVEN AME with FEEDLYVE AXC Apparent Metabolisable Energy Roslin Institute, Scotland Results AME levels, in MJ / kg % presentation enzymes 2007 Enzymes PRESENTATION

FCR with FEEDLYVE AXC in broilers
LYVEN FCR with FEEDLYVE AXC in broilers presentation enzymes 2007 Enzymes PRESENTATION

LYVEN FEEDLYVE AGL - contains endo glucanase as the main enzymatic activity which degrade glucans contained in cereal like barley * fungal B glucanase from Aspergillus Niger * B glucanase concentration is described in units of AGL - contains main side activities (xylanase, pectinases, ..) Feedlyve AGL is available - in 2 different forms : liquid and powder (Feedlyve AGL L et Feedlyve AGL P) in different concentration : Feedlyve AGL 200 contains at least 200 u AGL / g Feedlyve AGL 400 contains at least 400 u AGL / g Feedlyve AGL 1500 contains at least 1500 u AGL / g Feedlyve AGL 6000 contains at least 6000 u AGL / g Feedlyve AGL contains at least u AGL / g presentation enzymes 2007 Enzymes PRESENTATION

Apparent Metabolisable Energy Roslin Institute, Scotland
LYVEN AME with FEEDLYVE AGL Apparent Metabolisable Energy Roslin Institute, Scotland Results AME levels, in MJ / kg % presentation enzymes 2007 Enzymes PRESENTATION

FCR with FEEDLYVE AGL in Broilers
LYVEN FCR with FEEDLYVE AGL in Broilers presentation enzymes 2007 Enzymes PRESENTATION

LYVEN PHYTATES Oilseed (soya…) and Cereals (wheat…)contain 90% of their phosphorus locked up in phytate which is almost indigestible to monogastric animals. The unabsorbed phytate passes through the gastrointestinal tract, elevating the amount of phosphorus in the manure, leading to environmental problem. Furthermore, Other nutrients are linked with phytates unavalaible for the intestinal absorption. O P O- OH -O + minerals Phytates presentation enzymes 2007 Enzymes PRESENTATION

LYVEN FEEDLYVE PHY 5000 FEEDLYVE PHY 5000 is a phytase which will release the phophorus and the minerals allowing the absorption by the intestinal cells. O P O- OH -O O P O- OH -O + Ca OH O P O- OH -O STARCH P O- FEEDLYVE PHY 5000 O O P O- OH -O FEEDLYVE PHY 5000 presentation enzymes 2007 Enzymes PRESENTATION

FEEDLYVE PHY 5000 for broilers
LYVEN FEEDLYVE PHY for broilers presentation enzymes 2007 Enzymes PRESENTATION

Legislation in Feed Enzymes
LYVEN Legislation in Feed Enzymes European authorisation : xylanase : definitive authorisation in chicken (3 trials already done) definitive authorisation in turkey (3rd trial running in spring) B glucanase : definitive autorisation in turkey (2nd trial running in spring, 3rd trial in late summer) For other country than european countries, used should be adapted to the legislation. LYVEN plans : new segments (mainly pig) to think for new enzymes activities (alpha galactosidase, cellulases, proteases, amylases for ex) presentation enzymes 2007 Enzymes PRESENTATION

LYVEN Enzymes shelf-life All the Lyven enzymes get only Best Before Date. It means that after this date the activitycould be lower than the specification. . This Best Before Date last for 1 year for the liquids and 2 years for the powders presentation enzymes 2007 Enzymes PRESENTATION

THANK YOU FOR YOUR ATTENTION
LYVEN THANK YOU FOR YOUR ATTENTION Enzymes PRESENTATION

ENZYMES & LYVEN PRODUCTS PRESENTATION

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ENZYMES & LYVEN PRODUCTS PRESENTATION

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