Enzymes in Food Fermentations

Siddiqui, Arif Jamal; Singh, Ritu; Jahan, Sadaf; Alreshidi, Mousa; Hamadou, Walid Sabri; Khan, Andleeb; Ahmad, Abrar; Patel, Mitesh; Abdelmuhsin, Abdelmusin Abdelgadir; Sulieman, Abdel Moneim Elhadi; Adnan, Mohd

doi:10.1007/978-3-030-82902-5_8

Cited by 6 publications

(4 citation statements)

References 224 publications

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Section: Enzymesmentioning

confidence: 99%

“…Enzymes are the biological catalysts that can accelerate the corresponding reactions [55]. Since their discovery, enzymes have become a crucial part of many industrial sectors due to their accelerated mode of action under operable conditions such as temperature and pH [55]. Based on one estimate, the enzyme industry comprised more than USD 6.1 billion annually, which is expected to increase to at least USD 8.5 billion [2].…”

Section: Enzymesmentioning

confidence: 99%

“…Numerous studies are showing the potential of many microbial strains that can be used to produce proteases under different cultural conditions. Among various microbial species for enzyme production, fungal strains represent more than 60% of the total enzyme productions, while other species such as bacteria (24%), Streptomyces (4%), and yeast (4%) are also prominent [55]. Table 1 also shows that most of the new research is happening to replace the current solid-state fermentations process by submerged fermentations which are more easily adaptable at the industrial scales.…”

Section: Enzymesmentioning

confidence: 99%

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Production of Value-Added Products as Food Ingredients via Microbial Fermentation

et al. 2023

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Humankind has been unknowingly utilizing food fermentations since the first creation of bread, cheese, and other basic foods. Since the beginning of the last century, microbial fermentation has been extensively utilized for production of commodity chemicals. It has also gained substantial interest in recent decades due to its underlying applications in the preparation of natural and safe food ingredients including enzymes, antimicrobial agents, vitamins, organic acids, sweeteners, stabilizers, emulsifiers, oligosaccharides, amino acids, and thickening agents. In addition, some novel food ingredients that were conventionally made from some other sources such as plant tissue cultures or animals are now being introduced in the industry as ‘fermentation products.’ Some examples of such novel fermentation food ingredients include flavonoids, cultured meat products, food colorants, antioxidants, lipids, and fatty acids. This review summarizes some of the most prominent food ingredients and novel fermentation food products currently being produced via microbial fermentation as well as the strategies to enhance such fermentation processes. Additionally, economical feedstocks are discussed with their potential to be converted into value-added products with the help of microbial fermentations.

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Section: Enzymesmentioning

confidence: 99%

Section: Enzymesmentioning

confidence: 99%

Section: Enzymesmentioning

confidence: 99%

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Production of Value-Added Products as Food Ingredients via Microbial Fermentation

et al. 2023

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“…The α-(1,4)-linked glucopyranose subunits that make up cyclodextrins are the key structural feature of this class of oligosaccharides. Their names include cycloamylose, cyclomaltose, and Schardinger dextrins [1][2][3]. They form when the enzyme cyclodextrin glucanotransferase (CG Tase) degrades starch, triggering an intramolecular transglycosylation process [4].…”

Section: Introductionmentioning

confidence: 99%

An Overview on Cyclodextrin and Its Derivatives Encapsulated Inclusion Complex: Preparation Methods and Influencing Factors

2023

IJFMR

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Inclusion Complex formation is supported by non-covalent interaction between host and guest molecules. Cyclodextrins are supramolecular hosts with distinct structural characteristics that can enclose a diverse spectrum of viable compounds. The toroidal shape of CD offers the hydrophobic environment in the cavity where the guest moieties are entrapped which undergoes the physicochemical transformation and results into a superior physical, chemical and biological profiles. This review describes the chemical behavior of pharmaceuticals, both natural and synthetic, as well as other related compounds complexed with cyclodextrins. The study focuses on the commonly employed preparation methods of inclusion complexes and influencing factors to demonstrate host-guest interaction. The study demonstrates the possible stoichiometric combinations of cyclodextrins with the active pharmaceutical and organic molecules. The review also provides instances of synthetic pharmaceuticals that have combined with cyclodextrin to create inclusion products, demonstrating how cyclodextrins can be exploited to create biological substances with novel features and advance therapeutic research.

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Fermentation Techniques Used to Enhance the Quality of Halal Food Products

Sulieman

2023

Halal and Kosher Food

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Enzymes in Food Fermentations

Cited by 6 publications

References 224 publications

Production of Value-Added Products as Food Ingredients via Microbial Fermentation

Production of Value-Added Products as Food Ingredients via Microbial Fermentation

An Overview on Cyclodextrin and Its Derivatives Encapsulated Inclusion Complex: Preparation Methods and Influencing Factors

Fermentation Techniques Used to Enhance the Quality of Halal Food Products

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