Microbial Enzymes in Food Industry: Applications

The employ of micro-organisms or enzymes in the preparations of food is an ancient process. There is a long tradition in the use of enzymes for the food production and storage of food. This trend can be linked to biocompatible nature of these catalysts, in addition to their capability to operate under the mild conditions and selective nature. Applications cover a broad range of goods and processes where different enzyme activity patterns and characteristics may be needed. Public perception, strict regulations and market trends have put some pressure on new or enhanced processes to be introduced and new products to be generated. R&D involving enzymes and technology of enzymes has therefore emerged as a viable option to keep up with this speed. Microorganisms like yeast, fungi and bacteria and their enzymes are commonly used for enhancing texture and taste in numerous food preparations and offers massive economic benefits to the industries. Because of the several advantages like costeffective, easy and reliable production, microbial enzymes are the favored source for the plants or animals. This paper reviews the recent advancement in the technology of enzymes for the food industries. A broad list of enzymes employed in the food production and processing and highlighting the enzymes role, their sources and specific features and formulations required for the targeted applications.