Newer uses of microbial enzymes in food processing

Abstract

Microbial enzymes are widely used in food processing: many new enzymes and enzyme processes acting on nearly all types of organic food components — starch, sugars, proteins, fats, fibers, and flavour compounds — have come into the industry during the 1980s and their application has a major impact on enzyme technology in general. The particular roles of immobilized enzymes and genetic engineering in food enzymology are briefly discussed.