Abstract and keywords
Abstract (English):
Objective: to study the most promising enzymes produced by microorganisms and used in various branches of the food industry.

Keywords:
enzymes, food industry, microorganisms, enzyme preparations, enzymology
Text
Publication text (PDF): Read Download
References

1. Lukin, A.A. Prospects for the use of microbial enzymes in the food industry / A.A. Lukin, M.B. Danilov, S.G. Pirozhinsky // Industry and agriculture. – 2020. – № 8(25). – pp. 12–19.

2. Enzymes for industrial use – an overview of the market of enzyme preparations and prospects for its development / A.A. Tolkacheva, D.A. Cherenkov, O.S. Korneeva, P.G. Ponomarev // Bulletin of the Voronezh State University of Engineering Technologies. – 2017. – T. 79. – № 4(74). – pp. 197–203.

3. Savinova, A.A., Enzymes in the national economy / A.A. Savinova, M.G. Rybitsky, D.A. Surovikina // Bulletin of the Don State Agrarian University. – 2017. – №. 4(1). – pp. 112–123.

4. Tkacheva, E.D. Microorganisms used in the production of bakery products. Microorganisms-pests of bakery production // Youth and the XXI century–2022. – 2022. – pp. 200–203.

5. Khan, U. Use of Enzymes in Dairy Industry: A Review of Current Progress / U. Khan, Z. Selamoglu // Arch Razi Inst. – 2020 – No. 75(1) – pp. 131–136

6. Ageeva, N. M. The effect of enzyme preparations on the aroma-forming components of red table wines / Ageeva N.M., Tikhonova A.N., Biryukov A.P. // Izvestiya vuzov. Applied chemistry and biotechnology. – 2020. – No. 2. – pp. 251–260.

Login or Create
* Forgot password?