ABSTRACT
The food processing industry comprises those manufacturers that transform or process agricultural products into edible products for market. The micro-organism of greatest significance in the baking, brewing, and winemaking industries is common yeast. Eventual approval by the Recombinant DNA Advisory Committee is expected to boost applied research for the brewing, baking, and winemaking industries. The food processing industry uses polysaccharides (polymeric sugars) to alter or control the physical properties of foods. For many microbial polysaccharides, this information does not yet exist; furthermore, little is known about the enzymes that may be used to modify polysaccharides to more useful forms. This reflects the increasing interest in developing new enzyme products; it also shows that it is easier to discover a new enzyme than to create a profitable application for it.
