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Biocatalysis pp 255-275 | Cite as

Microbial Enzymes in Food Processing

  • Praveen Kumar MehtaEmail author
  • Shelly Sehgal
Chapter

Abstract

Enzymes are of great significance in the food processing industry as they are highly specific in their action on substrates, work under mild conditions, minimal by-product formation, improve yield, and pose fewer environmental problems. Enzymes are efficient bio-catalysts for an array of reactions and have been obtained from various sources such as animals, plants and microorganisms. However, microbial enzymes are preferred over other sources due to the ease of cultivation, handling, manipulation, higher efficiency and stability. They are considered as potentially interesting candidates for industrial applications because they can be cultured in substantial quantities in a short span of time by fermentation on incredibly diverse, easy to produce, a wide range of inexpensive and readily available carbon and nitrogen sources.

Microbes offer an important and vast reservoir of these biocatalysts for carrying out specific biochemical reactions. History of microbial enzymes reveals that many beneficial products like foods, beverages and antibiotics were produced using microorganisms. In the recent years, with the advent of metagenomics using low-cost high-throughput sequencing technology, it has become possible to characterize the variety of microbial species from nature. In addition, recombinant DNA techniques have made it possible to develop highly efficient expression systems that can lead to further enhancement and refinement of catalytic properties of enzymes.

Keywords

Microbial enzymes Food processing Applications Food industries 

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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  1. 1.Centre for Molecular BiologyCentral University of JammuJammuIndia

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