ABSTRACT
Microbial enzymes have been exploited commercially over the years. They are of great significance and have greatly expanded demand in the food industry. It has been reported that microbial enzymes account for 45% of the global food enzymes sales. Because of improved understanding of production biochemistry, the fermentation processes, and recovery methods, an increasing number of enzymes can be optimized for existing applications. This chapter focuses mainly on the types of enzymes, and the possible applications of these enzymes in the dairy, baking, and flavoring for food.
