Enzymatic potential of dairy microbes from high-altitude niches: emerging resource with industrial applications

High-altitude regions present various environmental challenges, yet the inhabitants living in these areas have adapted remarkably well, maintaining good health while living in close harmony with nature. A key factor contributing to this resilience is their dependency on dairy products as a primary part of their diet. These traditional dairy foods are rich in beneficial microbes with notable probiotic and enzymatic properties. Microbes from these products produce a variety of enzymes such as β-galactosidase, β-glucosidase, proteases, lipases, and pectinases. They exhibit high enzymatic activity and are in high demand in the food industry due to their effectiveness and acceptable nature. The growing need for stable, efficient enzymes with GRAS status and safe for consumption has fuelled interest in the exploration of dairy-derived microorganisms from high-altitude environments. These microbes, which are adapted to extreme and stressful conditions, exhibit strong enzymatic potential. Therefore, this review aims to highlight the emerging potential of high-altitude dairy microbes as a valuable resource for industrially significant enzymes, their potential applications in the food industry, and limitations and challenges of using high-altitude dairy-derived microbes.