The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade microbial enzymes or microbes (being the natural biocatalysts) is imperative.

This book discusses the uses of enzymes in conventional and non-conventional food and beverage processing as well as in dairy processing, brewing, bakery and wine making. Apart from conventional uses, the development of bioprocessing tools and techniques have significantly expanded the potential for extensive application of enzymes such as in production of bioactive peptides, oligosaccharides and lipids, flavor and colorants. Some of these developments include extended use of the biocatalysts (as immobilized/encapsulated enzymes), microbes (both natural and genetically modified) as sources for bulk enzymes, solid state fermentation technology for enzyme production. Extremophiles and marine microorganisms are another source of food grade enzymes. The book throws light on potential applications of microbial enzymes to expand the base of food processing industries.

part 1|18 pages


part 2|250 pages

Characterization, Production and Applications of Microbial Enzymes

chapter 2|25 pages

Insight of the α-Amylase Family of Enzymes

Endo- and Exo-Acting α, 1-4 Hydrolases

chapter 5|17 pages

Sucrose Transforming Enzymes

Hydrolysis and Isomerization

chapter 6|19 pages

Sucrose Transforming Enzymes

Transfructosylation and Transglycosylation

chapter 9|18 pages


chapter 11|15 pages

Microbial Milk Coagulants

part 4|142 pages

Advancement in Microbial Enzyme Technology