doi: 10.17113/ftb.56.01.18.5491
Applications of Microbial Enzymes in Food Industry
Sindhu Raveendran1*, Binod Parameswaran1
, Sabeela Beevi Ummalyma1,2
, Amith Abraham1
, Anil Kuruvilla Mathew1
, Aravind Madhavan3
, Sharrel Rebello4
and Ashok Pandey5
1Centre for Biofuels, National Institute for Interdisciplinary Science and Technology, CSIR, 695019 Trivandrum, India
2Institute of Bioresources and Sustainable Development, 795001 Imphal, India
3Rajiv Gandhi Centre for Biotechnology, 695014 Trivandrum, India
4Communicable Disease Research Laboratory, St. Joseph’s College, 680121 Irinjalakuda, India
5CSIR-Indian Institute of Toxicology Research (CSIR-IITR), 226001 Lucknow, India
Article history:
Received: August 29, 2017
Accepted: January 25, 2018
Key words:
enzymes, food industry, brewing, baking, juice clarification
Summary:
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.
*Corresponding author: sindhurgcb@gmail.com, sindhufax@yahoo.co.in
Paper was presented at the 7th International Forum on Industrial Bioprocessing - IFIBiop 2017, May 21-24, 2017, Wuxi, PR China