For thousands of years, mankind has used enzymes naturally occurring in micro-organisms (bacteria, yeasts and moulds) to make bread, cheese, beer and wine.
Nowadays, enzymes are produced by fermentation. It is a biological process in which one natural substance is converted to another. Wine, for example is produced by fermentation of grapes.
Production of enzymes by fermentation has a number of advantages. It allows to ensure a constant quality of the product and to improve the production yield. It also helps to obtain enzymes specifically targeted to perform specific tasks under required conditions: like detergent enzymes which are active at very low temperatures.