Applications of Microbial Enzymes in Food Industry

Sindhu Raveendran1*small orcid_display_4pp, Binod Parameswaran1
small orcid_display_4pp, Sabeela Beevi Ummalyma1,2small orcid_display_4pp, Amith Abraham1small orcid_display_4pp, Anil Kuruvilla Mathew1small orcid_display_4pp, Aravind Madhavan3small orcid_display_4pp, Sharrel Rebello4small orcid_display_4pp and Ashok Pandey5small orcid_display_4pp

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

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:  email3,

Paper was presented at the 7th International Forum on Industrial Bioprocessing - IFIBiop 2017, May 21-24, 2017, Wuxi, PR China