Microorganisms such as yeast, bacteria and fungi and their enzymes are commonly used in a plethora of food preparations mainly for improving the taste and texture, and they offer substantial economic benefits to industries. Microbial enzymes are the preferred source to plant or animals due to several advantages such as smooth, cost-effective and consistent production.
History of Enzyme Used in Production of Food
Enzymes are extracted from edible plants, tissues of animals, and microorganisms like bacteria, yeasts, and fungi, have been used since ancient times to manufacture food. To make cheese, rennet, an example of a natural enzyme mixture from the stomach of calves or other domestic animals, have been used for centuries. It contains a protease enzyme that coagulates milk, which causes it to bifurcate into liquids (whey) and solids (curds). In addition to this, yeast enzymes are used to ferment grape juice to make wine.
Modern Production of Food Enzymes ( enzyme suppliers )
In the twentieth century, a living cell was isolated from enzymes, which led to large-scale commercial production and broader application of enzymes in the food industry. Today, the most important source of commercial enzymes are microorganisms. Although they do not contain identical enzymes as plants or animals, usually related enzymes can be found that will catalyze the desired reaction. Enzyme manufacturers have optimized microorganisms for the production of enzymes through natural selection and classical breeding techniques.