Perspectives of Solid State Fermentation for Production of Food Enzymes

Cristobal Noe Aguilar; Gerardo Gutiérrez-Sánchez; PLilia A. rado-Barragán; Raul Rodríguez-Herrera; José L. Martínez-Hernandez; Juan C. Contreras-Esquivel

doi:10.3844/ajbbsp.2008.354.366

Article Details

Perspectives of Solid State Fermentation for Production of Food Enzymes

Authors:

Cristobal Noe Aguilar | Gerardo Gutiérrez-Sánchez | PLilia A. rado-Barragán | Raul Rodríguez-Herrera | José L. Martínez-Hernandez | Juan C. Contreras-Esquivel

Publisher:

Science Publications

Journal:

American Journal of Biochemistry and Biotechnology Vol.4 Issue 4, pp.354-366

Document Type:

Article

Publication Date:

12/2008

Document Language:

English

Document ID (Org No.):

2001396985

pISSN:

1558-6332

DOI:

10.3844/ajbbsp.2008.354.366

Keywords:

Abstract:

 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.

Article Details

Perspectives of Solid State Fermentation for Production of Food Enzymes

Authors:

Cristobal Noe Aguilar | Gerardo Gutiérrez-Sánchez | PLilia A. rado-Barragán | Raul Rodríguez-Herrera | José L. Martínez-Hernandez | Juan C. Contreras-Esquivel

Publisher:

Science Publications

Journal:

American Journal of Biochemistry and Biotechnology Vol.4 Issue 4, pp.354-366

Document Type:

Article

Publication Date:

12/2008

Document Language:

English

Document ID (Org No.):

2001396985

pISSN:

1558-6332

DOI:

10.3844/ajbbsp.2008.354.366

Food enzymes

production

solid state culture

Issues

Article Details

Perspectives of Solid State Fermentation for Production of Food Enzymes

Authors: Cristobal Noe Aguilar | Gerardo Gutiérrez-Sánchez | PLilia A. rado-Barragán | Raul Rodríguez-Herrera | José L. Martínez-Hernandez | Juan C. Contreras-Esquivel

Publisher: Science Publications

Journal: American Journal of Biochemistry and Biotechnology Vol.4 Issue 4, pp.354-366

Document Type: Article

Publication Date: 12/2008

Document Language: English

Document ID (Org No.): 2001396985

pISSN: 1558-6332

DOI: 10.3844/ajbbsp.2008.354.366

Food enzymes

production

solid state culture

Issues

Authors:

Cristobal Noe Aguilar | Gerardo Gutiérrez-Sánchez | PLilia A. rado-Barragán | Raul Rodríguez-Herrera | José L. Martínez-Hernandez | Juan C. Contreras-Esquivel

Publisher:

Science Publications

Journal:

American Journal of Biochemistry and Biotechnology Vol.4 Issue 4, pp.354-366

Document Type:

Article

Publication Date:

12/2008

Document Language:

English

Document ID (Org No.):

2001396985

pISSN:

1558-6332

DOI:

10.3844/ajbbsp.2008.354.366