Bacterial spores: Bacillus spp., Achromobacter spp., Alcaligenes spp., Arthrobacter spp., Pseudomonos spp., Penicillium spp., Fusarium spp., Aspergillus spp.
Bakery Enzymes, Enzymes, Nutraceuticals
Lipases EC 3.1.1.3
Lipases are bakery enzymes used to impart a certain flavor to bakery products. Using these enzymes reduces the risk of an unpleasant aftertaste from long-term storage of baked goods.
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