Microbial enzymes used in food industry

The use of enzymes for food production and processing has a long tradition. This trend may be related to the biocompatible nature of these catalysts and their selective nature and ability to operate under mild conditions. Applications span over a wide array of goods and processes where diverse patterns of enzymatic behavior and features may be required. Moreover, strict regulations, public perception, and market trends put pressure on implementing new or improved processes and producing new goods. Accordingly, R&D involving enzymes and enzyme technology has emerged as a promising alternative to keep up with this pace. The present chapter aims to provide an overview of the different applications of enzymes in food production and processing, highlighting the role of enzymes, their sources, and particular features and formulations required for targeted applications. The work provides the readers with an updated and comprehensive perspective on the use of enzymes within the scope of the food industry.