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.

Growing Soilless

Growing Soilless

This is an easy-to-follow, step-by-step guide to growing organic, healthy vegetable, herbs and house plants without soil. Clearly illustrated with black and white line drawings, the book covers every aspect of home hydroponic gardening.

Get My Free Ebook

Post a comment