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The Greek phrases en (meaning “within”) and zume (meaning “yeast”) were originally used by German biologist Wilhelm Kühne in 1878 to describe the capacity of yeast to create alcohol from carbohydrates. Using microorganisms in food fermentation has been around since the beginning of time, and fermentation methods are being employed today in the creation of many different types of food. Due to the fact that microbiological enzymes are more stable than plant and animal enzymes, they play an important role in the food industry. They can be manufactured in a cost-effective way with little time and space requirements using fermentation processes, and because of their high consistency, process change and optimization may be accomplished with relative ease due to their consistency. Numerous commercial uses for several of these enzymes may be found in a wide range of industries, for example, amylolytic enzymes can be found in the food, detergent, paper and textile industries.It is common practice in food preparation to employ microorganisms such as bacteria, yeast, and fungus and their enzymes to improve the flavour and texture of the meal. These microorganisms also provide significant economic advantages to the food industry. Microbial enzymes are the best source of enzymes for plants or animals because they are easy to make, cheap, and always the same quality.
The nature and classification of enzymes
Enzymes (also known as biocatalysts) are biological catalysts (also known as biocatalysts) that help living organisms accelerate metabolic processes. A variety of economically relevant activities may be catalysed by these enzymes, which can be isolated from cells and employed as catalysts. Among other things, they play critical roles in the production of sweetening agents and the modification of antibiotics, they are found in washing powders and other cleaning products, and they are used in analytical devices and assays that have clinical, forensic, and environmental applications, among others.
The following sections provide comprehensive and up-to-date information on a variety of dietary enzymes derived from microorganisms. An overview of the uses of microbial enzymes in the food business is provided in this chapter.
Microbial Enzyme | Application |
Amylase | Baking, brewing, starch liquefaction Bread quality improvement Rice cakes Clarification of fruit juice |
Glucoamylase | Production of beer Improvements in bread quality Syrups with a lot of glucose and fructose |
Protease | Brewing Meat tenderization Coagulation of milk Bread quality improvement |
Lactase | Lactose intolerance reduction in people Prebiotic food ingredients |
Lipase | Cheese flavour development Cheddar cheese production |
Phospholipase | Cheese flavour development Production of lipolyzed milk fat |
Cellulase | Animal feed Clarification of fruit juice |
Xylanase | Clarification of fruit juice Beer quality improvement |
Pectinase | Clarification of fruit juice |
Glucose oxidase | Food shelf life improvement Food flavour improvement |
Laccase | Polyphenol removal from wine Baking |
Catalase | Food preservation (with glucose oxidase) Removal of hydrogen peroxide from milk prior to cheese production |
Peroxidase | Development of flavour, colour and nutritional quality of food |
Acetolactate dehydrogenase | Development of flavour, colour and nutritional quality of food |
Asparaginase | Reduction of formation of acrylamide during baking |
Debittering enzymes – naringinase | Removal of bitter taste in fruit juice Wine aroma enhancement |
Amylases
It can be used in baking, brewing, starch melting, and as a digestive aid in the food industry. They are used a lot in the baking industry to make bread taste better and to keep it from sticking together.
Glucoamylases
It finds an extensive range of applications in the food industry, such as for the manufacturing of high-glucose syrups and high-fructose syrups. They also find use in the baking sector to increase wheat quality, minimise dough staling, as well as to improve bread crust colour and the quality of high fibre baked items.
Proteases
Brewing, tenderization of meat, milk coagulation and digestive aids are only a few uses for plant proteases such as bromelain and papain, which are extensively used in the food industry.
Lipases
Many different businesses use this enzyme, including food, biofuel, detergents, and animal feed. It is also used in leather, textile and paper processing applications. In the food and beverage business. Lipases have an important use in the dairy, baking, fruit juice, beer and wine industries.
Lipoxygenases (LOX)
LOXs are utilised in the food sector for fragrance production as well as in the baking process.
Conclusion:
The introduction of enzymes as effective catalysts functioning under moderate settings result in considerable savings in resources such as energy and water for the benefit of both the industry and the environment.
