doi: 10.17113/ftb.56.01.18.5491 

Applications of Microbial Enzymes in Food Industry

Sindhu Raveendran^1*, Binod Parameswaran¹, Sabeela Beevi Ummalyma^1,2, 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