Biotechnologies/Fermentation Technologies for Large-Scale Industrial Enzyme Production for the Food and Beverage Industry

Abstract

Enzymes have been found useful in the food industry because of their roles as natural catalysts. There are different sources of enzymes used in the fermentation industry for the production of food and beverages and they can be got from animal, plant, or microbial sources. The enzymes may be obtained from the whole cells, parts of cells, or a cell-free extract of the plant, animal, or microorganism. In this review, the common enzymes used in the food industry are presented, and the roles of enzymes in some selected food industries, including baking, dairy, brewing, and beverage industries are presented. The fermentation technology for the large-scale industrial enzyme production for food and beverage industry was presented. Modern development involving the use of genetic engineering and immobilization techniques for optimizing enzyme utilization is discussed.