Enzymes are proteins that catalyze (i.e. accelerate) chemical reactions. They are natural catalysts and are ubiquitous, in plants, animals and microorganisms where they catalyze processes that are vital to living organisms. They are intimately involved in numerous biotechnological processes, such as cheese making, beer brewing and winemaking, that date back to the dawn of civilization. Recent advances in biotechnology, particularly in genetic and protein engineering, and genetics have provided the basis for the efficient development of enzymes with improved properties for established applications and novel, tailor-made enzymes for completely new applications where enzymes were not previously used.
Today, enzymes are widely applied in many different industries and the number of applications continues to increase. Examples include food (baking, dairy products, starch conversion) and beverage (beer, wine, fruit and vegetable juices) processing, animal feed, textiles, pulp and paper, detergents, biosensors, cosmetics, health care and nutrition, waste water treatment, pharmaceutical and chemical manufacture and, more recently, biofuels such as biodiesel. The main driver for the widespread application of enzymes is their small environmental footprint.
Many traditional chemical conversions used in various industries suffer from inherent drawbacks from both an economic and environmental viewpoint. Non-specific reactions can afford low product yields, copious amounts of waste and impure products. The need for elevated temperatures and pressures leads to high energy consumption and high capital investment costs. Disposal of unwanted by-products may be difficult and/or expensive and hazardous solvents may be required. In stark contrast, enzymatic reactions are performed under mild conditions of temperature and pressure, in water as solvent, and exhibit very high rates and are often highly specific. Moreover, they are produced from renewable raw materials and are biodegradable. In addition, the mild operating conditions of enzymatic processes mean that they can be performed in relatively simple equipment and are easy to control. In short, they reduce the environmental footprint of manufacturing by reducing the consumption of energy and chemicals and concomitant generation of waste.
In the production of fine chemicals, flavors and fragrances, agrochemicals and pharmaceuticals an important benefit of enzymes is the high degree of chemoselectivity, regioselectivity and enantioselectivity which they exhibit. Particularly, their ability to catalyze the formation of products in high enantiopurity, by an exquisite stereochemical control, is of the utmost importance in these industries.
Notwithstanding all these desirable characteristic features of enzymes, their widespread industrial application is often hampered by their lack of long term operational stability and shelf-storage life, as well as by their cumbersome recovery and re-use. These drawbacks can be generally overcome by enzyme immobilization.  A major present challenge in industrial biocatalysis is the development of stable, robust and preferably insoluble biocatalysts.