ISSN 2394-5125
 

Research Article 


Microbial Enzymes in Food Industry: Applications

B. C. Tripathi, Praveen Yadav, Richa Sharma.

Abstract
The employ of micro-organisms or enzymes in the preparations of food is an ancient process. There is an old tradition in utilization of enzymes for the production of food as well as storage of food. This drift may be linked to the biocompatible nature of such catalysts, in addition to their capability to function under the mild conditions and selective nature. Applications cover a broad range of processes and goods where different enzyme activity patterns and characteristics may be needed. Public perception, strict regulations & market trends have put some pressure on new or enhanced processes to be introduced and new products to be generated. R&D consisting enzymes & technology of enzymes has therefore emerged as a viable option to keep up with this speed. Microorganisms like yeast, fungi and bacteria and their enzymes are commonly used for enhancing texture and taste in numerous food preparations and offers massive economic benefits to the industries. Because of the several advantages like cost-effective, easy and reliable production, microbial enzymes makes the favored source for the plants or animals. This paper looks at the latest developments in food industry enzyme production. A wide list of enzymes which are used in the development and food prcessing and stressing the function, sources and basic characteristics and formulations of these enzymes required for targeted applications.

Key words: Catalysts, Enzymes, Food Production, Microorganisms, Microbial Enzymes.


 
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How to Cite this Article
Pubmed Style

B. C. Tripathi, Praveen Yadav, Richa Sharma. Microbial Enzymes in Food Industry: Applications. JCR. 2020; 7(9): 1418-1422. doi:10.31838/jcr.07.09.262


Web Style

B. C. Tripathi, Praveen Yadav, Richa Sharma. Microbial Enzymes in Food Industry: Applications. http://www.jcreview.com/?mno=120711 [Access: May 30, 2021]. doi:10.31838/jcr.07.09.262


AMA (American Medical Association) Style

B. C. Tripathi, Praveen Yadav, Richa Sharma. Microbial Enzymes in Food Industry: Applications. JCR. 2020; 7(9): 1418-1422. doi:10.31838/jcr.07.09.262



Vancouver/ICMJE Style

B. C. Tripathi, Praveen Yadav, Richa Sharma. Microbial Enzymes in Food Industry: Applications. JCR. (2020), [cited May 30, 2021]; 7(9): 1418-1422. doi:10.31838/jcr.07.09.262



Harvard Style

B. C. Tripathi, Praveen Yadav, Richa Sharma (2020) Microbial Enzymes in Food Industry: Applications. JCR, 7 (9), 1418-1422. doi:10.31838/jcr.07.09.262



Turabian Style

B. C. Tripathi, Praveen Yadav, Richa Sharma. 2020. Microbial Enzymes in Food Industry: Applications. Journal of Critical Reviews, 7 (9), 1418-1422. doi:10.31838/jcr.07.09.262



Chicago Style

B. C. Tripathi, Praveen Yadav, Richa Sharma. "Microbial Enzymes in Food Industry: Applications." Journal of Critical Reviews 7 (2020), 1418-1422. doi:10.31838/jcr.07.09.262



MLA (The Modern Language Association) Style

B. C. Tripathi, Praveen Yadav, Richa Sharma. "Microbial Enzymes in Food Industry: Applications." Journal of Critical Reviews 7.9 (2020), 1418-1422. Print. doi:10.31838/jcr.07.09.262



APA (American Psychological Association) Style

B. C. Tripathi, Praveen Yadav, Richa Sharma (2020) Microbial Enzymes in Food Industry: Applications. Journal of Critical Reviews, 7 (9), 1418-1422. doi:10.31838/jcr.07.09.262