Where do enzymes come from?
The enzymes most people are familiar with are produced naturally in the human body. However, they can also be found in any living organism including other animals, plants and microbes.
For brewers, Maltase and Invertase contained in yeast may be the most known enzymes. Yeast causes the fermentation in beer by metabolizing the sugar in grains. Maltase breaks down maltose and Invertase breaks down sucrose. The resulting chemical byproduct results in alcohol and carbon dioxide, thereby turning wort into beer!
Examples of common enzymes include:
Malted grains or tubers Amylase
Pineapple Bromelain (Protease)
Fig Tree Ficain (Protease)
Papaya Papain (Protease)
Liver Catalase (Peroxide Breakdown)
Calf Stomach Rennet/Chymosin (Milk Clotting)
Hog Stomach Pepsin (Protease)
Hog Pancreas Pancreatic Enzymes (Several)
Digestive Tract Trypsin (Protease)
Fungi (Molds and Yeast) amylase, beta glucanase, hemicellulase, protease, cellulase, pectinase, lipase, (many types of each), lactase
Amylase, protease, isomerase, lactase (many types of each), rennet, oxidase, catalase, beta-glucanase, hemicellulase.