Back close

Enzymes in probiotics and genetically modified foods

Publication Type : Book Chapter

Publisher : Elsevier

Source : pp 13-21 Elsevier

Url :!

Campus : Kochi

School : School of Biotechnology

Department : biotechnology

Year : 2021

Abstract : Enzymes speed up chemical reactions in living organisms. Microbial enzymes have boundless pertinence in various industries due to their enhanced characteristics like constancy, enzymatic potential, and simplicity in optimizing and preparation and help for the production of commodities in minimum time with better quality and fewer environmental hazards. The food genetic engineering we practiced from historical times, intended to modify the genetic material of plants and animals that we consume, has been improvised much to modify the whole food or its components. Enzymes produced by genetically modified (GM) organisms are widely used in GM foods. Probiotics bestow health benefits to the host when administered in ample quantities, can be manipulated for enzyme production, and can be used to produce products that boost human health. This chapter discusses the important enzymes in probiotics and GM foods and their mode of action, current usage, and future outlook.

Cite this Research Publication : K.B. Arun, Aravind Madhavan, Shibitha Emmanual, Raveendran Sindhu, Parameswaran Binod and Ashok Pandey (2021).Enzymes in probiotics and genetically modified foodsValue-Addition in Food Products and Processing Enzyme Technology.Value-Addition in Food Products and Processing Through Enzyme Technology.pp 13-21 Elsevier

Admissions Apply Now