ABSTRACT
Enzymes used in food bioproducts and bioprocessing technologies are a natural alternative to obtain a faster and more efficient final product with better quality. This biological catalyst can be obtained from natural sources or from microbial fermentations, or they can be designed synthetically. The advantages of obtaining microbial enzymes are they can be reproduced at an accelerated rate and be grown in a wide range of environmental conditions while being more economical. Microbial extracellular enzymes are easily extracted making the downstream processes less difficult with low processing costs.
