Food Microbiology and Enzymology
Microorganisms are essential for the production of foods such as cheese, yogurt, bread, beer, wine and other fermented foods. Fermentation is one of the methods to preserve food and alter its quality. Yeast, especially Saccharomyces cerevisiae, is used to leaven bread, brew beer and make wine.
Enzymes main activity is too breakdown food into small particles so that it may absorbed into the blood stream. Enzymes help the food industry to improve freshness, optimize production, add texture, ensure quality consistency and reduce costs – gains that enable our customers to reduce their water and energy consumption and waste.
Enzymes are large biological molecules that speed up or catalyse chemical reactions in living organisms. They play a critical role in everyday life. In fact, they regulate every single part of body. All the tissues, muscles, bones, organs, and cells arwe run by enzymes.