Abstract
The involvement of enzymes in the processing of foodstuffs is almost as old as the history of mankind. Many traditional fermentations rely upon the hydrolytic actions of indigenous or deliberately added enzymes. These enzymes derive from the metabolic activities of acceptable microbes or extracts of plant materials or animal glands. In recent and scientifically informed times these activities have been identified and frequently isolated to provide enhanced potency and controlled action resulting in a substantial industrial production of commercial enzymes.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Atkinson, B. & Mavituna, F. (1991) Biochemical Engineering and Biotechnology Handbook,2nd edn, Macmillan. ISBN 0 333 42403 4.
Aunstrup, K. (1979) Applied Biochemistry and Bioengineering. 2. Enzyme Technology, Academic Press, New York.
Bronowski, J. (1973) The Ascent of Man. British Broadcasting Corporation. ISBN 0 563 10498 8.
Cheeseman, G.C. (1981) Rennet and Cheesemaking, in Enzymes and Food Processing,Applied Science Publishers. ISBN 0 85334 935 5.
Godfrey, T. & West, S.I. (eds) (1996) Industrial Enzymology, 2nd edn, Macmillan Press. ISBN 0 333 59464 9.
Law, B.A. & Goodenough, P.W. (1995) Enzymes in Milk and Cheese Processing, in Enzymes in Food Processing (eds G.A. Tucker & L.F.J. Woods), Blackie Academic and Professional. ISBN 007514 0249 4.
Lilly, M.D. (1979) Applied Biochemistry and Bioengineering. 2. Enzyme Technology, Academic Press, New York.
Pearse-Lyons, T. (1987) Biotechnology in the Feed Industry, Alltech Technical Publications. Nicholasville, Kentucky, USA.
Tucker, G.A. & Woods, L.F.J. (eds) (1995) Enzymes in Food Processing, Blackie Academic and Professional. ISBN 007514 0249 4.
Wigley, R.C. (1996) Cheese and Whey, in Industrial Enzymology, 2nd edn, Macmillan Press. ISBN 0 333 59464 9.
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1998 Thomson Science
About this chapter
Cite this chapter
Godfrey, A. (1998). Production of industrial enzymes and some applications in fermented foods. In: Wood, B.J.B. (eds) Microbiology of Fermented Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0309-1_20
Download citation
DOI: https://doi.org/10.1007/978-1-4613-0309-1_20
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-7990-4
Online ISBN: 978-1-4613-0309-1
eBook Packages: Springer Book Archive