ABSTRACT
White rot fungi belong to the division Eumycota or true fungi. White rot fungi possess the ability to degrade almost all wood components, and preferentially lignin. Laccases produced by the white rot fungi have been widely used for varied applications in the food industry. They can be used in different processes to enhance or modify the appearance, texture and taste of foods and beverages. Laccases have the ability to crosslink biopolymers and are currently of great interest in baking as well as in other food industries. Haze formation is a common phenomenon, which occurs in beer during the cooling process. The haze formation occurs by small quantities of naturally-occurring proanthocyanidins and polyphenols which lead to protein precipitation that results in haze formation.
