Enzyme Production in the Food Industry

Microbial enzymes have long been integral to the food industry, particularly in fermentation processes used to prepare various food items. These enzymes are favored due to their adaptability to both solid-state and submerged fermentation processes, as well as their scalability compared to plant and animal enzymes. They also enhance the texture and taste of food, making them a promising candidate for sustainable food processing technologies. Despite their established role, recent years have seen a surge in research focused on microbial enzymes, driven by the need to improve production yields, develop novel synergistic uses, and extend shelf life. Current studies are also addressing the challenges of scaling up production, standardizing purification processes, and navigating regulatory constraints. However, gaps remain in fully understanding the potential of microbial enzymes and optimizing their use in the food industry.

This research topic aims to highlight the emerging role of microbial enzymes in the food industry. The primary objectives include exploring the production and yield improvement of these enzymes, investigating novel synergistic applications, and addressing the challenges of scale-up and regulatory compliance. Specific questions to be answered include: How can fermentation conditions and microbial strains be optimized to improve enzyme yield? What are the best practices for enzyme immobilization to enhance efficiency and stability? How can downstream processing strategies be refined for better enzyme purification?

To gather further insights into the boundaries of enzyme production in the food industry, we welcome articles addressing, but not limited to, the following themes:

- Traditional and modern biotechnology for enhanced enzyme production

- Role of optimized fermentation conditions and microbial strains in improving the yield of enzymes

- Immobilization techniques for improved efficiency and stability of enzymes

- Substrate promiscuity and the role of enzyme-substrate interactions in food

- Downstream processing strategies for enzyme purification in the food sector

- Industrial scale-up strategies for cost-effective production of food-grade enzymes

- Enzyme stability and shelf-life in food matrices

- Functional foods and enzymes: facts and fallacies

- Role of food and enzymes in the 'One-health' strategy

- Green chemistry and sustainable production of enzymes

- Quality control and advanced techniques for the detection of contaminants in enzymes

- Regulatory considerations for the use of enzymes in food manufacturing.

Keywords: Enhanced enzyme production, Microbial re-engineering, Functional food, Enzymes and One Health concept, Enzymes in Regulations

Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.