Microbial enzymes and major applications in the food industry: a concise review

• Published in: Food production, processing and nutrition Vol. 6; no. 1; pp. 1 - 16
• Main Authors: Kumar, Anu, Dhiman, Sunny, Krishan, Bhanu, Samtiya, Mrinal, Kumari, Ankita, Pathak, Nishit, Kumari, Archana, Aluko, Rotimi E., Dhewa, Tejpal
• Format: Journal Article
• Language: English
• Published: BMC 06.10.2024
• Subjects: Eco-friendly; Food processing; Food products; Food quality; Shelf life
• ISSN: 2661-8974; 2661-8974
• DOI: 10.1186/s43014-024-00261-5

Abstract The use of enzymes in the production of food products is an ancient practice. Microbes provide several enzymes that are involved in improving the taste, texture, as well as aroma of food items, offering several benefits to the food industry. Subsequently, the ease of availability of these microbial enzymes has increased their utilization in the food industry. This cost-effectiveness and ease of commercial-scale production make enzymes ideal tools for various industrial uses. Microbial enzymes are utilized in processing food products such as those associated with the brewery, dairy and bakery industries. In addition, the nutritional value, color, aroma and texture of food products can be improved by using microbial enzymes. With the progress in technology, several novel enzymes in various applications of the food and beverages industry have been developed and demand is constantly increasing. The present review provides a comparative narrative of the applications of some of the predominating enzymes, such as phytases, lipases, lactases, pectinases, and laccases, commonly used as processing aids in the food industry. Graphical Abstract