The fermentation liquid obtained after the fermentation process consists of a mixture of substances such as unused nutrients, microorganisms, production enzymes, inorganic salts, organic compounds and deionized water. Enzymes obtained after fermentation must be of a certain purity and concentration for use as a final product in industries. For this purpose, the fermentation broth is subjected to a series of filtration steps, depending on the type and product form of the desired final enzyme product.

The enzyme liquid is first subjected to coarse filtration, which is the first stage of the undercarriage process, in order to be purified from dense agglomerated organisms. In order to increase the purity of the product obtained after coarse filtration and the density of the enzyme contained in it, common industrial processes such as microfiltration and ultrafiltration membrane filtration processes are carried out in a systematic order by experts in the field, using state-of-the-art machinery.

As a result of the processes, the enzymes are separated from the particles consisting of microorganisms, colloids and suspensions in the product, purified and concentrated according to customer demands and made ready for the next process. The desired product quality and food safety are ensured by the filtration stage carried out under conditions in accordance with the food regulations.