Food Use Enzyme Production

Specific enzymes create particular functional and hence value contributions in foods. The predominant source for global market demand of enzymes comes from fungi and bacteria. From a multitude of enzymes synthesized and many secreted extra-cellular, a few occupy the dominant role in food ingredient production (MacCabe et al. 2002). Biotechnology continues to enhance the yield and functional attributes of fungal enzymes (see: this volume, chapters by Saxsena and Malhotra, and Viniegra-Gonzalez). The most important aspect of this realization has been in the application in the context of food production/processing including immobilization for catalysis and secondarily as a source for commercial "digestives" containing enzyme(s) for consumption. Yoshimaru et al. (2000) describes improvement of the digestion in pigs by using microencapsulated aspartase from Aspergillus usamii and A. shiro-usamii. The production of these enzymes occurs by batch liquid or solid/semisolid fermentations. The choice is often determined by considerations for maximum quantity, activity, purity, or for cost and efficiency.

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