Microbiology and Industrial Biotechnology of Food-Grade Proteases: A Perspective

Alagarsamy Sumantha^1,2, Christian Larroche² and Ashok Pandey¹*

¹Biotechnology Division, Regional Research Laboratory, CSIR, Trivandrum 695 019, India
²Laboratoire de Génie Chimique et Biochimique, CUST-Université Blaise Pascal, 24 Avenue des Landais, B.P. 206, F-63174, Aubière Cedex, France

Article history:
Received December 12, 2005
Accepted March 12, 2006

Key words:
neutral protease, acidic protease, fermentation, genetic engineering, purification, enzyme assay

Summary:
Recent developments in industrial biotechnology have resulted in the exploitation of new and undiscovered microorganisms and the devising of improved methods for enzyme production, which have led to increased yields of the enzyme, thus making a viable industrial process feasible. This review tracks the developments in the field of acidic and neutral protease production with regard to the producers, methods of production and their improvement, the product and its applications.

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