Abstract

The use of enzymes or microorganisms in meal preparations is an age-old process. With the advancement of tech, novel enzymes with wide range of applications and specificity have been developed and new application areas are still being explored. Microorganisms as an example bacteria, yeast and fungi and their enzymes are widely utilized in various meal preparations for enhancing the taste and texture and they offer enormous economic advantages to industries. Microbial enzymes are the preferred source to plants or animals due to various benefits that is easy, cost- effective and consistent production. The exhibit review discussesthe current advancement in enzyme tech for meal industries. A wide ranging list of enzymes utilized in meal processing, the microbial source of these enzymes and the wide range of their application are discussed.