Review article
https://doi.org/10.17113/ftb.56.01.18.5491
Applications of Microbial Enzymes in Food Industry
Sindhu Raveendran
; Centre for Biofuels, National Institute for Interdisciplinary Science and Technology
Binod Parameswaran
; Centre for Biofuels, National Institute for Interdisciplinary Science and Technology
Sabeela Beevi Ummalyma
; Institute of Bioresources and Sustainable Development
Amith Abraham
; Centre for Biofuels, National Institute for Interdisciplinary Science and Technology
Anil Kuruvilla Mathew
; Centre for Biofuels, National Institute for Interdisciplinary Science and Technology
Aravind Madhavan
; Rajiv Gandhi Centre for Biotechnology
Sharrel Rebello
; Communicable Disease Research Laboratory, St. Joseph’s College
Ashok Pandey
; CSIR-Indian Institute of Toxicology Research (CSIR-IITR)
Abstract
The use of enzymes or microorganisms in food preparations is an age-old process. With the advancement of technology, novel enzymes with wide range of applications and specificity have been developed and new application areas are still being explored. Microorganisms such as bacteria, yeast and fungi and their enzymes are widely used in several food preparations for improving the taste and texture and they offer huge economic benefits to industries. Microbial enzymes are the preferred source to plants or animals due to several advantages such as easy, cost-effective and consistent production. The present review discusses the recent advancement in enzyme technology for food industries. A comprehensive list of enzymes used in food processing, the microbial source of these enzymes and the wide range of their application are discussed.
Keywords
enzymes; food industry; brewing; baking; juice clarification
Hrčak ID:
197363
URI
Publication date:
30.3.2018.
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