Microbial Enzymes for the Food Industry

Fernandes, Pedro; Carvalho, Filipe

doi:10.1016/b978-0-12-803725-6.00019-4

Cited by 14 publications

(14 citation statements)

References 70 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Lastly, there are enzyme preparations, which are formulations containing one or multiple enzyme concentrates with the addition of stabilizers, preservatives, and diluents to stabilize the enzymes and allow conservation of the activity. These formulations are what are sold on the market [8,15,16].…”

Section: Formulationmentioning

confidence: 99%

“…In addition to genetic modifications of the producing strain, it is also possible to modify the enzyme itself in order to obtain an improved yield and improve the enzyme's characteristics. There are multiple techniques that can be used to generate recombinant enzymes, such as rational design, directed evolution, and semi-rational design (Figure 2), depending on the amount of knowledge about the 3D structure and function of the enzyme, the enzyme's sequence, and the modifications to be made to obtain the desired result [10,16,49].…”

Section: Development Of Recombinant Enzymesmentioning

confidence: 99%

“…Additionally, for the top enzymes, their enzyme class number is also indicated. Among the top ten FE, mainly the hydrolase group (enzyme class number 3) is represented [11,16]. Regarding the food applications in which these enzymes are used, bakery, dairy, and brewing sectors account for the most submitted dossiers.…”

Section: Overview Of the Submitted Fe Dossiers And Identification Of mentioning

confidence: 99%

“…The first section contains all bacterial species, the second section contains all filamentous fungal species, and the last section contains the yeast species. GM food is defined as "food containing, consisting of, or produced from genetically modified organisms (GMO)", according to the definitions laid down in Article 2 of the directive 2001/18/EC and Recital (16) of (EC) No. 1829/2003 [68,69].…”

Section: Overview Of the Submitted Fe Dossiers And Identification Of mentioning

confidence: 99%

See 3 more Smart Citations

Genetically Modified Micro-Organisms for Industrial Food Enzyme Production: An Overview

Deckers

Deforce

Fraiture

et al. 2020

Foods

View full text Add to dashboard Cite

The use of food enzymes (FE) by the industrial food industry is continuously increasing. These FE are mainly obtained by microbial fermentation, for which both wild-type (WT) and genetically modified (GM) strains are used. The FE production yield can be increased by optimizing the fermentation process, either by using genetically modified micro-organism (GMM) strains or by producing recombinant enzymes. This review provides a general overview of the different methods used to produce FE preparations and how the use of GMM can increase the production yield. Additionally, information regarding the construction of these GMM strains is provided. Thereafter, an overview of the different European regulations concerning the authorization of FE preparations on the European market and the use of GMM strains is given. Potential issues related to the authorization and control of FE preparations sold on the European market are then identified and illustrated by a case study. This process highlighted the importance for control of FE preparations and the consequent need for appropriate detection methods targeting the presence of GMM, which is used in fermentation products.

show abstract

Section: Formulationmentioning

confidence: 99%

Section: Development Of Recombinant Enzymesmentioning

confidence: 99%

Section: Overview Of the Submitted Fe Dossiers And Identification Of mentioning

confidence: 99%

Section: Overview Of the Submitted Fe Dossiers And Identification Of mentioning

confidence: 99%

See 2 more Smart Citations

Genetically Modified Micro-Organisms for Industrial Food Enzyme Production: An Overview

Deckers

Deforce

Fraiture

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…In addition to their roles in vivo, enzymes can work in vitro, allowing them to be utilized in industrial processes. Common examples of enzyme-catalyzed reactions include the breakdown of proteins, carbohydrates and fats in foodstuffs 1,2 The breakdown reactions take a few hours when the enzyme is used, but take several years (>30 years) in the absence of enzymes. 3 The International Union of Biochemistry and Molecular Biology (IUBMB), an international non-governmental organization, has defined six main classes of enzymes based on the reactions they catalyze: oxidoreductases, transferases, hydrolases, lyases, isomerases, and ligases.…”

Section: Introductionmentioning

confidence: 99%

Evolving regulatory policies regarding food enzymes produced by recombinant microorganisms

Kocabaş

Grumet

2019

GM Crops & Food

View full text Add to dashboard Cite

Bio-based industries rely extensively on the use of enzymatic biocatalysts. The global market for industrial enzymes, of which approximately half is used for food applications, is estimated at $5.5 billion. Most enzymes used in food production worldwide are produced by recombinant DNA techniques. Production and use of food enzymes are regulated by three main bodies: the Joint Food and Agriculture Organization of the United Nations/World Health Organization Expert Committee on Food Additives; the European Food Safety Authority; and the U.S. Food and Drug Administration. Regulation in the U.S. follows a largely product-oriented approach while the EU emphasizes production processes. Both systems have, or are developing, lists of approved enzymes to facilitate trade while protecting consumer health and welfare. This paper compares regulatory policies, and presents the growing food industry in Turkey as a case study of a national system responding to the food enzyme production and regulatory landscape.

show abstract