Applications of Microbial Enzymes in Food Industry.

Sindhu Raveendran,Amith Abraham,Aravind Madhavan,Ashok Pandey,Sharrel Rebello,Binod Parameswaran,Sabeela Beevi Ummalyma,Anil Kuruvilla Mathew

doi:10.17113/ftb.56.01.18.5491

Abstract

The use of enzymes or microorganisms in food preparations is an age-old process. With the advancement of technology, novel enzymes with wide range of applications and specificity have been developed and new application areas are still being explored. Microorganisms such as bacteria, yeast and fungi and their enzymes are widely used in several food preparations for improving the taste and texture and they offer huge economic benefits to industries. Microbial enzymes are the preferred source to plants or animals due to several advantages such as easy, cost-effective and consistent production. The present review discusses the recent advancement in enzyme technology for food industries. A comprehensive list of enzymes used in food processing, the microbial source of these enzymes and the wide range of their application are discussed.

Highlights

Microorganisms have been used in food fermentation since ancient times and fermentation processes are still applied in the preparation of many of the food items [1]
With the advancement of technology, novel enzymes with wide range of applications and specificity have been developed and new application areas are still being explored. Microorganisms such as bacteria, yeast and fungi and their enzymes are widely used in several food preparations for improving the taste and texture and they offer huge economic benefits to industries
Microbial enzymes are the preferred source to plants or animals due to several advantages such as easy, cost-effective and consistent production

Summary

SUMMARY

The use of enzymes or microorganisms in food preparations is an age-old process. With the advancement of technology, novel enzymes with wide range of applications and specificity have been developed and new application areas are still being explored. Microorganisms such as bacteria, yeast and fungi and their enzymes are widely used in several food preparations for improving the taste and texture and they offer huge economic benefits to industries. The present review discusses the recent advancement in enzyme technology for food industries. A comprehensive list of enzymes used in food processing, the microbial source of these enzymes and the wide range of their application are discussed

INTRODUCTION

Findings

CONCLUSIONS AND FUTURE PERSPECTIVES