Applications of Microbial Enzymes in Food Industry

• Published in: Food technology and biotechnology Vol. 56; no. 1; pp. 16 - 30
• Main Authors: Raveendran, Sindhu, Parameswaran, Binod, Ummalyma, Sabeela Beevi, Abraham, Amith, Mathew, Anil Kuruvilla, Madhavan, Aravind, Rebello, Sharrel, Pandey, Ashok
• 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: 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; juice clarification; enzymes; baking; brewing; 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...