Abstract
Enzymes are biological catalysts that accelerate chemical reactions with high efficiency and specificity. The use of enzymes to convert and produce fermented foods and beverages date back to centuries. Now, enzymes from fungal origin, mainly Aspergillus and Trichoderma species, have revolutionized the biotechnology industry due to their functionalities, broad applications and biodegradability. Produced by submerged fermentation in industry, fungal native and heterologous enzymes are continuously being improved by strain engineering and enzyme engineering technologies. The discovery of novel enzymes and improvement of currently used fungal enzymes could accelerate the replacement of chemical processes by enzymatic processes to enhance industrial sustainability.
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