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Applications of Microbial Enzymes in Food Industry

Publication Type : Conference Paper

Publisher : Faculty of Food Technology and Biotechnology - University of Zagreb

Source : Food Technology and Biotechnology

Url : https://doi.org/10.17113/ftb.56.01.18.5491

Campus : Amritapuri

School : School of Biotechnology

Year : 2018

Abstract : 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.

Cite this Research Publication : , Sindhu Raveendran, Binod Parameswaran, , Sabeela Beevi Ummalyma, , Amith Abraham, , Anil Kuruvilla Mathew, , Aravind Madhavan, , Sharrel Rebello, , Ashok Pandey, , Applications of Microbial Enzymes in Food Industry, Food Technology and Biotechnology, Faculty of Food Technology and Biotechnology - University of Zagreb, 2018, https://doi.org/10.17113/ftb.56.01.18.5491

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