Extremozymes from metagenome: Potential applications in food processing.

Mahejibin, Khan and Sathya, T. A. (2018) Extremozymes from metagenome: Potential applications in food processing. Critical Reviews in Food Science and Nutrition, 58 (12). pp. 2017-2025. ISSN 1549-7852

PDF CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 2018, VOL. 58, NO. 12, 2017–2025.pdf - Published Version Restricted to Registered users only Download (605kB) | Request a copy

Abstract

The long-established use of enzymes for food processing and product formulation has resulted in an increased enzyme market compounding to 7.0% annual growth rate. Advancements in molecular biology and recognition that enzymes with specific properties have application for industrial production of infant, baby and functional foods boosted research toward sourcing the genes of microorganisms for enzymes with distinctive properties. In this regard, functional metagenomics for extremozymes has gained attention on the premise that such enzymes can catalyze specific reactions. Hence, metagenomics that can isolate functional genes of unculturable extremophilic microorganisms has expanded attention as a promising tool. Developments in this field of research in relation to food sector are reviewed.

Item Type:	Article
Uncontrolled Keywords:	Extremophiles; food processing; functional food; metagenomics
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 18 Processed foods
Divisions:	CFTRI Resource Centres > Lucknow
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	02 Jan 2019 06:43
Last Modified:	02 Jan 2019 06:43
URI:	http://ir.cftri.res.in/id/eprint/13864

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