Microorganism

Microorganism development is essential and fundamental to enzyme innovation and commercialization. Microbes can be found everywhere in nature. They were found in soil, plants, animal’s body or elsewhere. Suntaq biotechnologists select the microbes found from particular and harsh environment as these microbes persist specific characters that help them survive from generation to generation, i.e. microbe from hot spring has thermal stability, microbe from animal’s stomach has good acid tolerance. One of our project is to develop microbe extracts from wheat and use it for production of Xylanase.
 
Microbes can be eventually used for commercial production after being separated, screened, purified, mutagenized or modified. Our R&D team works closely with microbes conservation and study organization, institutes and universities, who play a role like a “strain bank”, preserving thousands of microbes, both fungi and bacterial, collected from different sources and stored in these organizations.
 
We analyze all these fungi and bacterial to find out those effectively producing enzymes with optimal characters. For instance, our thermal stable alpha-amylase were produced by a special strain that was found in the soil in hot spring and modified by our R&D team. This product is thermostable and works with wide pH range, which works very efficiently for starch liquefaction.
 
We also cooperate with some institutes and universities to develop specific “strain” with the current microbes to produce enzyme with some extreme characters, i.e. higher activity, less side activity, better thermal stability, wider working temperature or pH range. All these desired characters are based on the market requirement. For animal feed industry, it requires the enzyme to be thermal stable due to the high temperature feed pelleting process; when enzyme is in animal’s stomach, it requests enzyme to start functioning at 37 C and low pH, and to be pepsin tolerant; when enzyme is in animal’s intestine, it needs to work at neutral pH and trypsin tolerant.