Research Article Open Access

Perspectives of Solid State Fermentation for Production of Food Enzymes

Cristobal Noe Aguilar1, Gerardo Gutiérrez-Sánchez1, PLilia A. rado-Barragán1, Raul Rodríguez-Herrera1, José L. Martínez-Hernandez1 and Juan C. Contreras-Esquivel1
  • 1 ,
American Journal of Biochemistry and Biotechnology
Volume 4 No. 4, 2008, 354-366

DOI: https://doi.org/10.3844/ajbbsp.2008.354.366

Submitted On: 2 November 2007 Published On: 31 December 2008

How to Cite: Aguilar, C. N., Gutiérrez-Sánchez, G., rado-Barragán, P. A., Rodríguez-Herrera, R., Martínez-Hernandez, J. L. & Contreras-Esquivel, J. C. (2008). Perspectives of Solid State Fermentation for Production of Food Enzymes. American Journal of Biochemistry and Biotechnology, 4(4), 354-366. https://doi.org/10.3844/ajbbsp.2008.354.366

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.

  • 3,190 Views
  • 5,350 Downloads
  • 36 Citations

Download

Keywords

  • Food enzymes
  • production
  • solid state culture