One of our most important activities is developing new strains of micro-organisms for enzyme production; we do this in cooperation with universities such as the Technical University of Hamburg-Harburg and the University of Greifswald, independent institutions and biotech start-up firms. Again and again our work has led to real innovations: the latest is sulphydryl oxidase, a modern enzyme for flour maturation that can also function in the low-oxygen environment at the centre of a dough.
We have the know-how and the infrastructure to select suitable components from hundreds of single enzymes, to change them where necessary and then combine them to create exactly the right individual solution. We subject these enzyme compounds to exhaustive tests for their function in the product and adjust them before releasing them for production.
A modern enzyme laboratory at the Applications Research Centre in Ahrensburg.
Our laboratory at the Stern-Wywiol Gruppe’s Technology Centre in Ahrensburg, near Hamburg, has all the equipment needed to carry out research into enzyme applications.