@article{3070,
author = "Qais Ali Al-Maqtari and Waleed AL-Ansi and Amer Ali Mahdi",
abstract = "Microbial enzymes are widely used in different industries mainly because of vast availability of sources. Microbial enzymes could be genetically modified and are considered as economical in comparison to plant and animal enzymes. Production of microbial enzymes by application of fermentation procedures involves microbial propagation like bacteria, mold and yeast to get desired product. The process of fermentation is classified based on specific parameters. There are different techniques employed to produce microbial enzymes using downstream processing methods that are aimed at enzyme purification and recovery. The improvement in concentration, purity and percentage of recovery of enzymes can be achieved based on standard principles which are microbial sources, improvement of strain and application of membrane augmented downstream processing method to improve specific activity of enzyme. There are two methods of fermentation used to produce enzymes. These are submerged fermentation and solid-state fermentation. Submerged fermentation involves the production of enzymes by microorganisms in a liquid nutrient media. Solid-state fermentation is the cultivation of microorganisms, and hence enzymes on a solid substrate. Carbon containing compounds in or on the substrate are broken down by the microorganisms, which produce the enzymes either intracellular or extracellular. Microbial enzymes exhibit wide variety of applications in different industries. Industries that use enzymes generated by fermentation are the brewing, wine making, baking, cheese making, dairy, milling, beverages and cereals. ",
issn = "23191473",
journal = "IJAIR",
keywords = "Microbial Enzymes;Fermentation;Submerged Fermentation;Solid State Fermentation",
month = "July",
number = "1",
pages = "62-82",
title = "{M}icrobial enzymes produced by fermentation and their applications in the food industry - {A} review",
volume = "8",
year = "2019",
}