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Microbial Enzymes in Food Technology

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Enzymes in Food Technology

Abstract

The application of microbial enzymes in food industries has attracted worldwide attention in the past and present era. Food processing industries utilized nearly about 29% of total produced enzymatic protein, and out of this 58% are obtained from fungi. Presently microbial enzymes are used in food, pharmaceutical, textile, paper, leather and other industrial process as a green alternative to traditional chemical methods. In this chapter, the source of different microbial enzymes and their applications in food sector will be highlighted. The chapter will also include various biotechnological tools used for the explorations of microbial enzymes in food processing.

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Author information

Authors and Affiliations

  1. Department of Biochemistry and Biochemical Engineering, Jacob Institute of Biotechnology and Bioengineering, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad, India

    Sushma Ahlawat & Manoj Kumawat

  2. Department of Biological Sciences, Indian Institute of Science Education and Research, Bhopal, India

    Manoj Kumawat & Piyoosh Kumar Babele

Authors
  1. Sushma Ahlawat
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  2. Manoj Kumawat
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  3. Piyoosh Kumar Babele
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Editor information

Editors and Affiliations

  1. Department of Biochemistry, University of Hail, Hail, Saudi Arabia

    Mohammed Kuddus

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Ahlawat, S., Kumawat, M., Babele, P.K. (2018). Microbial Enzymes in Food Technology. In: Kuddus, M. (eds) Enzymes in Food Technology. Springer, Singapore. https://doi.org/10.1007/978-981-13-1933-4_1

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