Enzymes - Plant, Fungal, Bacterial

Microbial, bacterial, mold, fungal, yeast: Alpha amylase; Alpha-galactosidase (Mortierella vinaceae); Amyloglucosidase (Rhizopus niveus); Aqueous citric acid fermentation (Candida guilliermondii); Bacterial enzymes; Catalase (Micrococcus lysodeikticus); Cellulase (Aspergillus niger); Chymosin; Citric acid fermentation from normal alkanes (paraffins) (Candida lipolytica); Esterase (Lipase; Mucor miehei); Fungi; Glucanase; Insoluble glucose isomerase; Lactase (Kluyveromyces lactis); Milk-clotting enzymes; Mixed carbohydratase (protease, B. licheniformis); Natural bacterial enzymes; Pancreatin; Pectinase [poly(1,4-α-D-galacturonide)glycanohydrolase, poly(1,4-α-D-galacturonide)lyase, and pectin pectylhydrolase, pectin lyase, pectin methylesterase, pectinesterase,and polygalacturonase]; Pepsin; Prorennin; Pullanase; Trypsin; Urease (wine, Lactobacillus fermentum). Plant: bromelain (bromelin; extranase; inflamen; traumanase); ficin; papain.