EC Microbiology

Editorial Volume 20 Issue 2 - 2023

Editorial: Utilization of Microbial Enzymes in the Food Industry

Abdel Moneim Elhadi Sulieman1,2*

1Department of Biology, College of Science, Hail University, Hail, Kingdom of Saudi Arabia

2Department of Food Engineering, Faculty of Engineering and Technology, Gezira University, Wad-Medani, Sudan

*Corresponding Author: Abdel Moneim Elhadi Sulieman, Department of Biology, College of Science, Hail University, Hail, Kingdom of Saudi Arabia and Department of Food Engineering, Faculty of Engineering and Technology, Gezira University, Wad-Medani, Sudan.
Received: December 23, 2023; Published: January 30, 2024




Enzymes are used in various industries, including food, detergents, textiles, leather, pulp and paper, diagnostics, and therapy [1]. Enzymes accelerate reactions, are non-toxic, and can be inactivated after completion [2,3]. They can be acquired from several sources, including animals, plants, and microbes. Enzyme inactivation reduces negative product appearance and taste changes by preventing continuous enzyme activity [4]. Enzymes are utilized in food to enhance product qualities such as texture, shelf life, color, flavor, and odor [5].

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  12. Miguel ASM., et al. “Enzymes in bakery: current and future trends”. In: Muzzalupo, I. (Ed.), Food Industry. InTech Open, United Kingdom (2013).

Abdel Moneim Elhadi Sulieman. “Editorial: Utilization of Microbial Enzymes in the Food Industry”. EC Microbiology  20.2 (2024): 01-03.

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