ABSTRACT
Microbial enzymes are potent biocatalysts produced by microorganisms that catalyze the reactions of hydrolysis, oxidation and/or reduction. Microbial enzymes have long been used in food preparation. With technological advancement, a wide range of enzymes have been identified and their new areas of application are being explored. Strains of yeast, moulds and bacteria are very often used as sources of enzymes to enhance the organoleptic quality of food products. Earlier, the enzymes used for food preparation, like baking and brewing, were either plant or animal-based, but now the emphasis is on the use of enzymes produced from microbial fermentation. Microbial enzymes are eco-friendly in nature and their use in the food industry is cost-effective, easy and offers consistent production. There are several other advantages of using microbial enzymes. Firstly, these are highly specific in their action and thus do not lead to any side reactions. Secondly, these enzymes work in mild conditions, requiring no extremes of temperature and pH. Hence, microbial enzymes are replacing the chemical and physical alternatives used in the field at a faster rate. The present chapter discusses the types of enzymes used in food industries, their microbial sources and the recent advances in the field.
