Microbial enzyme in food biotechnology

Enzymes are used in the improvement of processed food products. The first successful commercial use of enzyme in food processing was in the cheese-making process. Now enzymes are used in brewing, meat tenderization, baking, and protein hydrolysis, etc. Enzymes enhance nutritional value and flavor of ingredients and food products. Enzymes that are involved in food processing have an important role-to change the conventional, harmful, and chemical-based processes and replace them with eco-friendly processes, enhance the biodegradability of products, and lower energy consumption levels. It may be beneficial to unlock a new path for enzyme applications, which could be an advantage for the food-processing industry. Our hope is to change the moral value of community regarding recombinant DNA technology and enzyme (protein) engineering techniques, to raise the enzyme applications in a more advanced way in the food industry. � 2021 Elsevier B.V., All rights reserved.