Perspectives of solid state fermentation for production of food enzymes

被引：30

作者：

Aguilar, Cristobal Noe ^{[1
]}

Gutiérrez-Sánchez, Gerardo ^{[2
]}

Rado-Barragán, PLilia A. ^{[3
]}

Rodríguez-Herrera, Raul ^{[1
]}

Martínez-Hernandez, José L. ^{[1
]}

Contreras-Esquivel, Juan C. ^{[1
]}

机构：

[1] Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo, 25280, Coahuila

[2] Complex Carbohydrate Research Center, University of Georgia, Athens, GA

[3] Biotechnology Department, Universidad Autónoma Metropolitana, Iztapalapa, O9340, Mexico, D.F.

来源：

American Journal of Biochemistry and Biotechnology | 2008年 / 4卷 / 04期

关键词：

Food enzymes; Production; Solid state culture;

D O I：

10.3844/ajbbsp.2008.354.366

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Food industry represents one of the economic sectors where microbial metabolites have found a wide variety of applications. This is the case of some enzymes, such as amylases, cellulases, pectinases and proteases which have played a very important role as food additives. Most of these enzymes have been produced by submerged cultures at industrial level. Many works in the literature present detailed aspects involved with those enzymes and their importance in the food industry. However, the production and application studies of those enzymes produced by solid state fermentations are scarce in comparison with submerged fermentation. This review involves production aspects of the seven enzymes: tannases, pectinases, caffeinases, mannanases, phytases, xylanases and proteases, which can be produced by solid state fermentation showing attractive advantages. Additionally, process characteristics of solid state fermentation are considered. © 2008 Science Publications.

引用

页码：354 / 366

页数：12

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