Journal Article

Advances in microbial enzyme technology for food processing strategies and applications

Devi, Moitrayee, Sarma, Arnabjyoti Deva, Choudhary, Neeraj, Parasar, Deep Prakash, Hiremath, Vidyavati, Kumar, Dinesh, Babu Kondaveeti, Suresh, Kalita, Pratap

2026

Overview

Enzymes are essential biocatalysts involved in all biochemical and metabolic reactions, widely used across industries, especially in food processing. Historically utilized to enhance food production, these enzymes aid in breaking down food for better digestion while improving taste, texture, and aroma. They are derived from animals, plants, or microorganisms, with microbial sources being the most preferred due to their cost-effectiveness, stability, ease of cultivation, and potential for large-scale production. Advances in biotechnology, molecular biology, and enzyme engineering have significantly deepened our understanding of microbial enzymes and enhanced their applications in the food industry. The integration of recombinant DNA technology and process engineering has further optimized enzyme-producing microbes for industrial use. However, continued research is essential to address challenges and fully harness their potential. This review focuses on microbial enzyme sources, production techniques, strain improvement methods, and their diverse applications in food processing. Graphical Abstract

• Publisher: Springer International Publishing,Springer Nature B.V,Springer
• Subject: Agriculture / Amylase / Applications / Bacteria / Biocatalysts / Biodiesel fuels / Biofuels / Bioprocessing / Biotechnology / Cellulase / Chemistry / Chemistry and Materials Science / Detergents / E coli / Engineering / Enzymes / Feeds / Food / Food Microbiology / Food processing / Food production / Food Science / Food technology / Fungi / Microbial enzymes / Microorganisms / Molecular biology / Nutrition / Pharmaceutical industry / Review / Textiles / Yeast