Application of Microbial Enzymes in the Dairy Industry

Abada, Emad

doi:10.1016/b978-0-12-813280-7.00005-0

Cited by 21 publications

(6 citation statements)

References 29 publications

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“…Easily absorbable dairy products are produced for sick people and children. The exogenous proteolytic enzymes used for cheese production are very important [ 6 , 98 , 99 , 100 , 101 ]. Some microbial proteases produced by LAB may replace chymosin in cheese production [ 102 ].…”

Section: Industrial Use Of Proteolytic Enzymesmentioning

confidence: 99%

Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria

et al. 2021

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Over the past several decades, we have observed a very rapid development in the biotechnological use of lactic acid bacteria (LAB) in various branches of the food industry. All such areas of activity of these bacteria are very important and promise enormous economic and industrial successes. LAB are a numerous group of microorganisms that have the ability to ferment sugars into lactic acid and to produce proteolytic enzymes. LAB proteolytic enzymes play an important role in supplying cells with the nitrogen compounds necessary for their growth. Their nutritional requirements in this regard are very high. Lactic acid bacteria require many free amino acids to grow. The available amount of such compounds in the natural environment is usually small, hence the main function of these enzymes is the hydrolysis of proteins to components absorbed by bacterial cells. Enzymes are synthesized inside bacterial cells and are mostly secreted outside the cell. This type of proteinase remains linked to the cell wall structure by covalent bonds. Thanks to advances in enzymology, it is possible to obtain and design new enzymes and their preparations that can be widely used in various biotechnological processes. This article characterizes the proteolytic activity, describes LAB nitrogen metabolism and details the characteristics of the peptide transport system. Potential applications of proteolytic enzymes in many industries are also presented, including the food industry.

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Section: Industrial Use Of Proteolytic Enzymesmentioning

confidence: 99%

Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria

et al. 2021

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“…Some advantages microbial enzymes show over other enzyme sources are easy handling and production, rapid multiplication under controlled conditions, easy genetic manipulation, high yield, greater stability and catalytic activity, greater economic viability, and regular supply due to the absence of seasonal fluctuations [ 28 , 33 , 34 ]. As a result, these enzymes have a wide range of applications in the most different industries, be it food, beverage, pharmaceutical, textile, toxic pollutants treatment and remediation, and biofuels, among others [ 33 , 35 , 36 , 37 , 38 , 39 , 40 , 41 ].…”

Section: Microorganisms As Enzymes Sourcesmentioning

confidence: 99%

Lignocellulolytic Biocatalysts: The Main Players Involved in Multiple Biotechnological Processes for Biomass Valorization

Benatti

Polizeli

2023

Microorganisms

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Human population growth, industrialization, and globalization have caused several pressures on the planet’s natural resources, culminating in the severe climate and environmental crisis which we are facing. Aiming to remedy and mitigate the impact of human activities on the environment, the use of lignocellulolytic enzymes for biofuel production, food, bioremediation, and other various industries, is presented as a more sustainable alternative. These enzymes are characterized as a group of enzymes capable of breaking down lignocellulosic biomass into its different monomer units, making it accessible for bioconversion into various products and applications in the most diverse industries. Among all the organisms that produce lignocellulolytic enzymes, microorganisms are seen as the primary sources for obtaining them. Therefore, this review proposes to discuss the fundamental aspects of the enzymes forming lignocellulolytic systems and the main microorganisms used to obtain them. In addition, different possible industrial applications for these enzymes will be discussed, as well as information about their production modes and considerations about recent advances and future perspectives in research in pursuit of expanding lignocellulolytic enzyme uses at an industrial scale.

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“…It is known as one of the most important enzymes in the food industry, involved in the starch, beverage (beer), bread, and sugar sectors, and is described as the first starch degrading enzyme. It was discovered and isolated in 1811 by Kirchloff (Gupta et al, 2003;Abada, 2019).…”

Section: Amylasementioning

confidence: 99%

Use of enzymes in the food industry: a review

et al. 2023

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Enzymes are biological catalysts that play a key role in the food industry, responsible for desirable and undesirable chemical reactions. These compounds can occur spontaneously in food products or even be incorporated on purpose. The main enzyme classes (oxidoreductase, transferase, hydrolase, lyase, isomerase, and ligase) and their subclasses can be obtained from several sources, presenting numerous applications in foods such as inhibition of microorganisms, insertion of aromas, improvement of physico-chemical properties, decreased candy crystallization, meat tenderization, antioxidants, indicators of heat treatment, and so on. Each enzyme acts effectively under specific conditions of pH, temperature, concentration, and water activity. Enzymatic immobilization techniques have been studied to minimize adverse conditions that enzymes are subjected to during food processing. Among the immobilization technique, the enzymes can be immobilized to the packages, being known as enzymatic active packages, the packages allow the enzymes to be migrated to the product or trapped, increasing the shelf life of the products, this technique being innovative both for the packaging market and for the enzyme market. Thus, the main enzymes and their applications in food were briefly discussed in this review article, as well as the main techniques of immobilization and insertion of these compounds in active packaging.

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Application of Microbial Enzymes in the Dairy Industry

Cited by 21 publications

References 29 publications

Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria

Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria

Lignocellulolytic Biocatalysts: The Main Players Involved in Multiple Biotechnological Processes for Biomass Valorization

Use of enzymes in the food industry: a review

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