ABSTRACT
Natural biocatalysts or enzymes were originally obtained from living cells in the twentieth century, and later on, molecular characterization was carried out. Urease was the first enzyme invented by James B. Sumner in 1926 that started the actual journey of enzyme application. Applications of enzymes are diverse, and they are contributing in pharmaceutical, food, beverage, leather, meat, and environmental applications. Apart from these, enzymes have numerous commercial applications in the food industry. The commercialization required enormous efforts to optimize large-scale production and deep characterization. All of these processes relied on enzymes produced by spontaneously growing microorganisms, or preexisting enzymes are added in preparations obtained from different sources, such as calves, rumen, papaya, and grape. The huge ratio of enzymes currently used in industries are hydrolytic in nature, and the major application is to degrade natural components or in biotransformation (Kirk et al. 2002).
