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- Title
Biotechnological potential of psychrophilic microorganisms as the source of cold-active enzymes in food processing applications.
- Authors
Kumari, Megha; Padhi, Srichandan; Sharma, Swati; Phukon, Loreni Chiring; Singh, Sudhir P.; Rai, Amit Kumar
- Abstract
Microorganisms striving in extreme environments and exhibiting optimal growth and reproduction at low temperatures, otherwise known as psychrophilic microorganisms, are potential sources of cold-active enzymes. Owing to higher stability and cold activity, these enzymes are gaining enormous attention in numerous industrial bioprocesses. Applications of several cold-active enzymes have been established in the food industry, e.g., β-galactosidase, pectinase, proteases, amylases, xylanases, pullulanases, lipases, and β-mannanases. The enzyme engineering approaches and the accumulating knowledge of protein structure and function have made it possible to improve the catalytic properties of interest and express the candidate enzyme in a heterologous host for a higher level of enzyme production. This review compiles the relevant and recent information on the potential uses of different cold-active enzymes in the food industry.
- Subjects
ENZYMES; FOOD industry; PECTIC enzymes; PROTEIN structure; EXTREME environments; LIPASES; AMYLASES; GALACTOSIDASES
- Publication
3 Biotech, 2021, Vol 11, Issue 11, p1
- ISSN
2190-572X
- Publication type
Article
- DOI
10.1007/s13205-021-03008-y