In the ever-evolving food industry, innovation plays a critical role in addressing challenges such as sustainability, efficiency, and product quality. One area of significant focus is the use of microbial enzymes in food processing. Enzymes are naturally occurring proteins that catalyze biochemical reactions, and when sourced from microorganisms, they offer an array of benefits for industrial food applications. The use of microbial enzymes has transformed food processing, enhancing flavor, texture, nutritional value, and shelf life, while also contributing to more sustainable production practices. This article explores the potential of microbial enzymes in food processing, highlighting their diverse applications, the advantages they offer, and the future prospects for their use in the industry.
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Journal of Food & Industrial Microbiology received 160 citations as per Google Scholar report
