Exploring the Versatility of Microbial Proteases in Food Processing and Preservation

Microbial proteases are a frontier in modern industrial field of biotechnology, and their use in the food industry is the most comprehensive and diverse. These bacterial, fungal, and yeast proteases have mostly replaced the plant and animal proteases because these enzymes are widely biochemically diverse, have high yield, are economical to produce, and can easily be genetically engineered. This chapter explores the various applications of microbiological proteases in the food business, highlighting their significant impact on food quality, texture, flavor, and nutrition. The main uses raised are that they are indispensable in dairy processing as a curdling agent in cheese and in accelerating the ripening process, in baking to enhance the dough, and in the softening of meat. Moreover, the chapter also explores the new and emerging potential of these enzymes in food preservation, whereby certain antimicrobial peptides (Bacteriocins) produced by these enzymatic activities can prevent food spoilage and microbial pathogens, extending the shelf life and enhancing food safety. Their capability to modify the properties of proteases to match the requirements of certain food matrices highlights their possible usage in creating new food products and greener food processing technologies. Although widely used, nowadays, there are still challenges, including how to optimize production, how to have fine control of proteolytic activity, and regulatory approval of new applications. This discussion concludes that microbial proteases are essential instruments, and they will lead to another breakthrough in food technology to support the changing needs of an increased world population.