MICROORGANISM
In industrial production, microorganisms are favored resources where we obtain enzymes owing to high productivity. Microorganisms are too small to be observed in nature, but they make a big difference to enzyme innovations and development. In XIKE, our researchers and engineers are working together to realize the commercialization of enzymes by harnessing the power of microorganisms.
For microorganism selection, microbes found in particularly harsh environment are more likely to be used for strain selection, such as volcanoes, hot spring, animal stomach. These enzymes’ survival proves their evolved characteristics of heat tolerance, acid tolerance etc. For instance, in the past years, XIKE has successfully developed and commercialized heat-stable phytase, heat-stable xylanase, high-temp & wide-temp alpha-amylase for animal feed, alcohol, textile industries.
For microorganism storage, XIKE R&D team works closely with leading strain organizations, bioengineering institutes and universities to create a huge strain database. We have preserved tens of thousands of microbes for development purposes, including strains of fungi and bacteria from origins of plants, animals, microorganisms. When necessary, these microbes will be separated, screened, purified, modified for large-scale enzyme production.
For microorganism development, based on market requests, we keep developing up-to-date enzymes with higher activity, less side effects, greater heat & PH tolerance. For example, in animal feed industry, customers require phytase thermostability to prevent activity loss during pelleting. XIKE phytase is able to endure pelleting temperature up to 95℃. It functions well in animal stomach with low PH and 37℃ condition, compatible with pepsin. When entering animal intestine, it works efficiently at neutral PH with good trypsin tolerance.
Through careful microorganism selection, storage, development, XIKE R&D team ensures its enzyme products work efficiently in real applications and effectively deliver value to customers.