ABSTRACT
DEEPAK KUMAR VERMA1,*, KIMMY G.2, PRATIBHA SINGHAL3, RISHIKA VIJ4, DIPENDRA KUMAR MAHATO1,5, AMI PATEL6, and PREM PRAKASH SRIVASTAV1,7
3.1 INTRODUCTION
The application of genetically modified organisms (GMOs) or microorganism, such as fungus, bacteria, yeast, has contributed to a great extent in the food industry. Microorganisms have been involved in the production of various products such as in the production of alcoholic beverage, ethyl alcohol, organic products, dairy products, and drugs including antibiotics through fermentation (Verma and Srivastav, 2017; Verma et al., 2017a). Since ancient times, a variety of enzymes found in nature, has been widely used in the production of numerous food products such as cheese, beer, wine, vinegar along with lots of applications in the field of biotechnology and food technology. Enzymes which break down complex molecules into smaller units, such as carbohydrates into sugars, are basically natural substances involved in all biochemical processes. Owing to enzymes specificities, each substance has a corresponding enzyme. Basically, it has the function indispensable to maintenance and activity of life. It has been found that there are various sources of enzymes such as plants, fungi, bacteria, and yeasts but enzymes from microbial sources are much more important and advantageous than their equivalents from animal or vegetable sources (Soares et al., 2012). Nowadays, microorganisms are the major enzyme-producing sources along (Lambert et al., 1983) with animals and plant-derived enzymes, which contribute to approximately 10 and 5% of the total enzyme market, respectively (Illanes, 2008). This chapter is trying to influence GMOs used in various enzymes production in the food industry and other applications.
