Microbial Proteases: Integration into Food Products and Industrial Processes

Area of Science:

• Biotechnology
• Enzymology
• Industrial Microbiology

Background:

• Microbial proteases present sustainable advantages over chemical catalysts, including biodegradability and reduced energy consumption.
• These enzymes are produced by bacteria, fungi, and yeast, offering a versatile biological solution for various industrial needs.

Purpose of the Study:

• To review the production of microbial proteases.
• To explore the established and emerging industrial applications of microbial proteases.
• To identify future research directions for optimizing microbial proteases in industrial settings.

Main Methods:

• Literature review of scientific databases focusing on microbial protease production and applications.
• Analysis of established industrial uses such as food processing, bioremediation, and detergent formulation.
• Identification of emerging applications like silk degumming and silver recovery.

Main Results:

• Microbial proteases are successfully produced from bacteria, fungi, and yeast.
• Diverse applications are established, including food, leather, textile, detergent, and waste management industries.
• Emerging uses in silk fiber degumming and silver recovery from waste are highlighted.
• Enzymes exhibit adaptability to various temperature and pH conditions, with specific examples like keratinases and proteases for gluten-free products.

Conclusions:

• Microbial proteases offer significant environmental and economic benefits for industrial processes.
• Further investigation into polyextremophile sources and enzyme engineering is crucial for enhanced industrial scalability.
• Optimizing microbial protease efficiency and exploring novel applications will drive future biotechnological advancements.