Production of Microbial Proteases for Food Industry
| dc.contributor.author | Deniz I. | |
| dc.date.accessioned | 2024-07-22T08:09:01Z | |
| dc.date.available | 2024-07-22T08:09:01Z | |
| dc.date.issued | 2019 | |
| dc.description.abstract | Microbial proteases have become more and more attractive in the food industry regarding to its specific properties, such as high production yield, specificity for a certain substrate, and high activity as well as being environmentally friendly. Proteases have also activity in a wide range of temperature (20–80 °C) and pH values (3–13), which increases the fields of application. Chymosin and papain are the well-known proteases and recently novel enzymes and production techniques are studied due to the increase in application areas. Proteases are available in a broad diversity of microorganisms, plants, and animals. However microbial protease productions offer numerous benefits in terms of technical and economic properties such as higher yields in less time and less cost with a higher overall productivity. In this chapter, the studies on microbial protease productions for industrial applications are briefly overviewed. Trend microorganisms and bioreactor configurations are presented together with their potential uses in food industry. © 2019, Springer Nature Singapore Pte Ltd. | |
| dc.identifier.DOI-ID | 10.1007/978-981-13-3263-0_2 | |
| dc.identifier.issn | 25228366 | |
| dc.identifier.uri | http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/14625 | |
| dc.language.iso | English | |
| dc.publisher | Springer Nature | |
| dc.title | Production of Microbial Proteases for Food Industry | |
| dc.type | Book chapter |