Abstract
The use of food enzymes (FE) by the industrial food industry is continuously increasing. These FE are mainly obtained by microbial fermentation, for which both wild-type (WT) and genetically modified (GM) strains are used. The FE production yield can be increased by optimizing the fermentation process, either by using genetically modified micro-organism (GMM) strains or by producing recombinant enzymes. This review provides a general overview of the different methods used to produce FE preparations and how the use of GMM can increase the production yield. Additionally, information regarding the construction of these GMM strains is provided. Thereafter, an overview of the different European regulations concerning the authorization of FE preparations on the European market and the use of GMM strains is given. Potential issues related to the authorization and control of FE preparations sold on the European market are then identified and illustrated by a case study. This process highlighted the importance for control of FE preparations and the consequent need for appropriate detection methods targeting the presence of GMM, which is used in fermentation products.
Highlights
Enzymes can be found in all living organisms and are proteins that catalyze biochemical reactions.For decades, enzymes have been used in food processes, such as for the clarification and filtering of wines and beers, for baking, for the production of cheeses, and much more [1].Industrially, enzymes are mostly used in the paper and pulp industry, the textile industry, the pharmaceutical industry, and the food industry
This process highlighted the importance for control of food enzymes (FE) preparations and the consequent need for appropriate detection methods targeting the presence of genetically modified micro-organisms (GMM), which is used in fermentation products
From those obtained through MB fermentation, over 50% of the FE are produced by fungi, 32% are produced by bacteria, and 2% are produced by yeast
Summary
Enzymes can be found in all living organisms and are proteins that catalyze biochemical reactions. (EC) No 1333/2008, and (EC) No 1334/2008) have been published to harmonize the evaluation of food enzymes (FE), additives, and flavorings [7,8,9] These regulations require a safety evaluation of all FE, additives, and flavorings before they are allowed to be sold on the EU market. A general overview will be provided of the industrial production of FE preparations, with a particular focus on the use of genetically modified micro-organisms (GMM). After describing the industrial enzyme production process, an outline of the characteristics of GMM used during the FE fermentation process will be provided. This will mainly include a description of the selection criteria to choose an appropriate host micro-organism and the selection of appropriate vectors and selection markers. A case study will be described, representing the analysis of a commercialized FE preparation, resulting in the detection of an unauthorized GMM and highlighting the importance of developing appropriate workflows for the control and monitoring of FE preparations
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