Perspectives of Solid State Fermentation for Production of Food Enzymes

Jose L Martinez-H,Cristobal Noe Aguilar,Juan C Contreras-,Gerardo Gutierrez-,Plilia A Rado-Barra,Raul Rodriguez-

doi:10.3844/ajbbsp.2008.354.366

Abstract

Food industry represents one of the economic sectors where microbial metabolites have found a wide variety of applications. This is the case of some enzymes, such as amylases, cellulases, pectinases and proteases which have played a very important role as food additives. Most of these enzymes have been produced by submerged cultures at industrial level. Many works in the literature present detailed aspects involved with those enzymes and their importance in the food industry. However, the production and application studies of those enzymes produced by solid state fermentations are scarce in comparison with submerged fermentation. This review involves production aspects of the seven enzymes: tannases, pectinases, caffeinases, mannanases, phytases, xylanases and proteases, which can be produced by solid state fermentation showing attractive advantages. Additionally, process characteristics of solid state fermentation are considered.

Highlights

Employment of enzymes in food industry is based on three basic aspects: i) the control of quality of certain foods, ii) the modification of the properties of some food additives and of the foods itself and, iii) the production of enzymes used as food additives
Production of Enzymes by solid state fermentation (SSF): In studies where the enzyme concentration obtained from submerged fermentation (SmF), SLF and SSF have been compared, it has been observed that in SSF the titles are higher and the produced enzymes are stable to wider ranges of temperature and pH
More recent studies in SSF involve the production of enzymes with potential utilization in the food industry

Summary

Introduction

Employment of enzymes in food industry is based on three basic aspects: i) the control of quality of certain foods, ii) the modification of the properties of some food additives and of the foods itself and, iii) the production of enzymes used as food additives. Presence or absence of some enzymatic activities has a great impact in the quality of the final product. Baduí[4] mentioned that presence of some other enzymes have been proposed to be used in the control of quality of the foods, such it is the case of the invertase in the beer pasteurization; the amylase like index of excessive heating in honeys, the esterases are an index of fungal contamination, the Nacetyl- -D-deshydrogenase for the destruction of Salmonella in pasteurized eggs and the deshydrogenase for the microbial contamination of the milk. The enzymatic reaction usually liberates a product, which is related to the concentration of initial substrate provided by the analyzed sample

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Conclusion