Applications of Microbial Enzymes in Food Industry
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...
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| Published in | Food technology and biotechnology Vol. 56; no. 1; pp. 16 - 30 |
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| Main Authors | , , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Croatia
Sveuciliste U Zagrebu
01.01.2018
Sveuciliste u Zagrebu, Prehramheno-Biotehnoloski Fakultet University of Zagreb Faculty of Food Technology and Biotechnology |
| Subjects | |
| Online Access | Get full text |
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| 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. |
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| AbstractList | 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. Key words: enzymes, food industry, brewing, baking, juice clarification 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. 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.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. |
| Audience | Academic |
| Author | Madhavan, Aravind Pandey, Ashok Parameswaran, Binod Mathew, Anil Kuruvilla Rebello, Sharrel Raveendran, Sindhu Ummalyma, Sabeela Beevi Abraham, Amith |
| Author_xml | – sequence: 1 givenname: Sindhu orcidid: 0000-0002-7368-3792 surname: Raveendran fullname: Raveendran, Sindhu – sequence: 2 givenname: Binod orcidid: 0000-0001-7295-5509 surname: Parameswaran fullname: Parameswaran, Binod – sequence: 3 givenname: Sabeela Beevi orcidid: 0000-0001-9667-025X surname: Ummalyma fullname: Ummalyma, Sabeela Beevi – sequence: 4 givenname: Amith orcidid: 0000-0003-4228-3849 surname: Abraham fullname: Abraham, Amith – sequence: 5 givenname: Anil Kuruvilla orcidid: 0000-0002-5335-3382 surname: Mathew fullname: Mathew, Anil Kuruvilla – sequence: 6 givenname: Aravind orcidid: 0000-0003-1224-2042 surname: Madhavan fullname: Madhavan, Aravind – sequence: 7 givenname: Sharrel orcidid: 0000-0002-2381-5611 surname: Rebello fullname: Rebello, Sharrel – sequence: 8 givenname: Ashok orcidid: 0000-0003-1626-3529 surname: Pandey fullname: Pandey, Ashok |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/29795993$$D View this record in MEDLINE/PubMed |
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| SubjectTerms | Alcohol baking Baking industry Beer brewing Cellulose acetate Enzymes Fermentation Food Food industry Food preparation Food processing Food processing industry Food sources Food technology Fungi Gene expression Glucose Innovations juice clarification Lignin Methods Microbial enzymes Microorganisms Polypeptides Review Yeast |
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| Title | Applications of Microbial Enzymes in Food Industry |
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