Psychrophiles for all
More ecological, more economical
A rather extensive list. For instance, industry has turned out to be particularly fond of psychrophiles. And with good reason: they have three significant advantages. First of all, they are active not only at low temperatures but also at an ambient temperature. Subsequently, products that contain them no longer need to be heated, either during the manufacturing process or in their domestic use. And because they are very active, fewer are needed for the preparation, therefore leading to savings. Finally, they are thermolabile. That is, they lose their properties when the temperature rises. In other words, it is simply a question of increasing the temperature slightly to neutralise them.
Another food application, for which the laboratory of biochemistry has also registered a patent, is lactase. An enzyme that once again originates from an Antarctic bacterium, which should be particularly appreciated by people who are lactose-intolerant (approximately 75% of the population worldwide suffers from this intolerance!). After a certain age, this sugar, which is mainly found in dairy products, isn’t digested properly anymore (i.e., it is cut in two) by the body, thus leading to digestive problems. As for lactase, it can hydrolyse (or split) lactose into glucose and galactose – sugars which are far easier to assimilate – as soon as milk is stored in cold conditions. This cold enzyme is also used in the manufacturing of tagatose (read the article: The sugar-producing enzyme), a sugar commercialised by the Belgian company Nutrilab, that is used as a natural sweetener while also helping to prevent diabetic reactions.