Enzymology
The enzymology is a branch of biochemistry that deals with the fermentation processes involved, that is, chemical changes which bacteria , enzymes and yeasts by fermentative metabolic processes in organic compounds cause. Zymology includes the study of enzymes, biological catalysts that consist of proteins , i.e. amino acids .
application
Enzymology is also an important branch of the chemical industry. It includes the production of amyl alcohol , ethanol and vitamins by yeasts and of butanol and propanol by bacteria. It is also important for the bread and brewing industry as well as for the winery.
See also
literature
- Jeremy M. Berg, John L. Tymoczko, Lubert Stryer : Biochemistry. 6th edition, Spektrum Akademischer Verlag, Heidelberg 2007. ISBN 978-3-8274-1800-5 .
- Donald Voet, Judith G. Voet: Biochemistry. 3rd edition, John Wiley & Sons, New York 2004. ISBN 0-471-19350-X .
- Bruce Alberts , Alexander Johnson, Peter Walter, Julian Lewis, Martin Raff, Keith Roberts: Molecular Biology of the Cell , 5th Edition, Taylor & Francis 2007, ISBN 978-0815341062 .
Web links
Wiktionary: Enzymology - explanations of meanings, word origins, synonyms, translations
