Microbial enzymes have been used for a long time in the fermentation processes to prepare food items. Microbial enzymes are useful in the food industry due to their amenability to processes, such as solid-state and submerged fermentation processes, as well as the feasibility of scale-up when compared to enzymes from plants and animals. Additionally, they help to improve the texture and taste of food. Microbial enzymes are therefore a promising candidate for use as a sustainable technology in food processing.
This Research Topic aims to highlight the emerging role of microbial enzymes in the food industry. The role of microbial enzymes has been known for a long time, but in recent years their use has become particularly important, and a significant amount of research has been conducted in this area. This encompasses the production, yield improvement and novel synergistic uses with other addendums to improve efficacy and shelf life. Further attention is on the scale-up, standardizing production and purification processes, as well as addressing regulatory constraints. In conclusion, this Research Topic will focus on introducing microbial enzymes as sustainable solutions that include developing industrially important microbial enzymes in the market with an emphasis on food processing.
The scope of this Research Topic encompasses diverse aspects of enzyme production in the food industry. We welcome manuscripts, reviews, and mini reviews exploring topics of interest including, but not limited to the following:
• 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.
Microbial enzymes have been used for a long time in the fermentation processes to prepare food items. Microbial enzymes are useful in the food industry due to their amenability to processes, such as solid-state and submerged fermentation processes, as well as the feasibility of scale-up when compared to enzymes from plants and animals. Additionally, they help to improve the texture and taste of food. Microbial enzymes are therefore a promising candidate for use as a sustainable technology in food processing.
This Research Topic aims to highlight the emerging role of microbial enzymes in the food industry. The role of microbial enzymes has been known for a long time, but in recent years their use has become particularly important, and a significant amount of research has been conducted in this area. This encompasses the production, yield improvement and novel synergistic uses with other addendums to improve efficacy and shelf life. Further attention is on the scale-up, standardizing production and purification processes, as well as addressing regulatory constraints. In conclusion, this Research Topic will focus on introducing microbial enzymes as sustainable solutions that include developing industrially important microbial enzymes in the market with an emphasis on food processing.
The scope of this Research Topic encompasses diverse aspects of enzyme production in the food industry. We welcome manuscripts, reviews, and mini reviews exploring topics of interest including, but not limited to the following:
• 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.