ABSTRACT
Enzymes play a vital function in the regulation and performance of living cells. They speed up reactions and catalyze specific reactions while producing few unintended by-products. The use of microbial enzymes is more compatible with halal food production because it eliminates the use of animal-derived enzymes. The source of animal enzymes is a concern for halal consumers. Cheese and whey produced by using animal enzymes are haram if the source is haram animals. In the baking industry, enzymes help to improve the quality, freshness, and shelf life of breads and baked goods. The identification and understanding of how DNA functions has led to gene splicing and the development of bioengineered enzymes. Many enzymes are produced by bioengineering, with a variety of methods employed for the growth and production of these enzymes. Enzymes are harvested or extracted from natural biological sources such as animal tissues, plant materials, or microbial sources. Enzymes can also be produced through a fermentation process.
