Update 2021-06-04-flavourzyme-a-purified-enzyme-mixture-from-a-oryzae.md

Small edits

Author: daizu27

_posts/2021-06-04-flavourzyme-a-purified-enzyme-mixture-from-a-oryzae.md

@@ -8,7 +8,7 @@ Flavourzyme™️ is a trademark name given to a mixture of refined proteolytic
 
 ### What is Flavourzyme?
 
-The modern food processing industry uses proteolytic everywhere: from accelerating cheese aging, modifying breads, as a flavouring (any time you see "hydrolysed vegetable protein"), processed meats, in detergents... the list goes on and on. 
+The modern food processing industry uses proteolytic enzymes everywhere: from accelerating cheese aging, modifying breads, as a flavouring (any time you see "hydrolysed vegetable protein"), processed meats, in detergents... the list goes on and on. 
 
 Flavourzyme is a specific mixture of proteolytic enzymes extracted from an *Aspergillus oryzae* liquid culture. What sets it apart from other industrial proteolytic enzymes is that it contains a cocktail of both endo- and exo-peptidases that can efficiently convert proteins into something with more umami, making it useful for applications requiring the development of flavour [1].
 
@@ -17,7 +17,7 @@ Why does this matter? If a protein is fully decomposed into its constituent amin
 This is why Flavourzyme works well in food applications requiring umami: it contains endopeptidases, which snip peptide bonds in the **middle** of a peptide chain, as well as exopeptidases, which snip peptide bonds at the **terminal ends** of a peptide chain.
 
 ![how endo and exo peptidases act on proteins](/assets/images/flavourzyme/Endo-Exo-Peptidases.png){:height="550" .center}
-*Simplified diagram of the action of endo- and exo-peptidases.  Exopeptidases can cut at the terminal peptide bond, one or two bonds away from the terminal peptide bond, or right in the middle of a dipeptide. *
+*Simplified diagram of the action of endo- and exo-peptidases.  Exopeptidases can cut at the terminal peptide bond, one or two bonds away from the terminal peptide bond, or right in the middle of a dipeptide.*
 
 Working together in the correct proportion of endopeptidases and exopeptidases, you end up with an enzyme cocktail that yields plenty of amino acids without accumulating any short, bitter peptides. 
 
@@ -35,7 +35,7 @@ In bioprocess engineering, the process of cultivating a culture is called upstre
 
 Information here is based off a paper from researchers at the University of Denmark, working at the Novozymes A/S Fermentation Pilot Plant, who wanted to develop a mathematical model for enzyme production with *A. oryzae* in submerged culture [3]. Even though they scrubbed some critical units and sig-figs from their research (for proprietary reasons), it was still enough to piece together details of the process. The process is similar to any other submerged, septic, aerated culture:
 
--![Process diagram of an aerated bioreactor](/assets/images/flavourzyme/Bioreactor.png){:height="450" .center}
+![Process diagram of an aerated bioreactor](/assets/images/flavourzyme/Bioreactor.png){:height="450" .center}
 *Process diagram of an aerated bioreactor*
 
 A seed train is propagated from a pure culture of A. oryzae and then added to an aerated, stirred bioreactor and allowed to grow. The substrate is typically a mixture of food industry by-products such as starch, wheat bran, corn steep powder, and minerals. Once the culture reaches a certain point, the bioreactor is harvested to yield a crude mixture of enzymes, mycelia, and leftover substrate.
@@ -101,7 +101,7 @@ Interestingly, α-amylase ends up present as a by-product - I suppose it's diffi
 
 Novozymes A/S won't sell to non-commercial or non-institutional end-users, so I had to import an imitation product from Alibaba. Here's what it looks like:
 
--![A Flavourzyme-like product from Alibaba](/assets/images/flavourzyme/flavourzyme_photo.jpg){:height="550" .center}
+![A Flavourzyme-like product from Alibaba](/assets/images/flavourzyme/flavourzyme_photo.jpg){:height="550" .center}
 *A Flavourzyme-like product from Alibaba*
 
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