ABSTRACT
In the modern food industry, various types of microbial enzymes have been used for the synthesis of important food additives, improvement of food production processes, and food properties. Historically, in Denmark in 1874, Christian Hansen produced the rennet-containing enzyme chymosin for cheese production on a commercial basis. In 1894, Jokichi Takamine commercialized the diastatic enzyme produced by Aspergillus oryzae as Takadiastase. Pectinase and papain were industrially used for the production of fruit juice and beer for the removal of insoluble pectin and protein at the turn of the twentieth century. Since then, many distinctive enzymes have been explored for their application potential for enhancing the efficiency of various industrial-scale food production processes and to improve the food quality. For example, various amylases, glucose isomerases, and cyclomaltodextrin glucanotransferases in the production of starch sugars; proteases, peptidases, lipases, glutaminases, and chimosins in the fermentation and brewery industries; and naringinase, tannase, and pectinase in the beverage industry.
