Microbial enzymes and genetic design: driving innovation in food bioprocessing

Abstract

Among the multitude of functional foods available today, fermented products are uniquely positioned, with the global market for fermented foods anticipated to surpass $400 billion by 2026, driven by growing demand for functional foods, probiotics, and environmentally friendly practices. The processes of food processing, preservation, and flavor enhancement all rely on microbial fermentation. The microorganisms that carry out fermentation, such as lactic acid bacteria, yeast, and molds, play a major role in enzymatic processes during fermentation. Our focus is on the key enzymes that govern carbohydrate, protein, and lipid metabolism during fermentation, as well as the previously mentioned CRISPR and synthetic biology tools to enhance strain efficiency, biosynthetic capacity, and the production of other enzymes. The synergistic understanding of advanced genetic technologies and biochemistry for enzymatic functions has enabled additional functional and non-functional applications in food, raised food sustainability concerns, and increased the demand for higher-quality foods.