The starting point for enzyme production is a vial of a selected strain of microorganisms. They will be nurtured and fed until they multiply many thousand times. Then the desired end-product is recovered from the fermentation broth and sold as a standardised product. A single bacteria or fungus is able to produce only a very small portion of the enzyme, but billions microorganisms, however, can produce large amounts of enzyme. The process of multiplying microorganisms by millions is called fermentation. Fermentation to produce industrial enzymes starts with a vial of dried or frozen microorganisms called a production strain. The production strain is first cultivated in a small flask containing nutrients. The flask is placed in an incubator, which provides the optimal temperature for the microorganism cells to germinate. After the seed fermentation, the cells are transferred to a larger tank, the main fermenter, where fermentation time, temperature, pH and air are controlled to optimise growth. When this fermentation is complete, the mixture of cells, nutrients and enzymes, called the broth, is ready for filtration & purification. The enzymes are extracted from the fermentation broth by various chemical treatments to ensure efficient extraction, followed by removal of the broth using either centrifugation or filtration. Followed by a series of other filtration processes, the enzymes are finally separated from the water using an evaporation process. After this the enzymes are formulated and standardised in a form of powder, liquid or granules.