Note: Intro -- Contents -- Preface -- Chapter 1 -- Introduction and Applications of Microbial Products in the Food Processing Industry -- Abstract -- 1. Aspartase -- 2. Asparaginase -- 3. Naringinase -- 4. Inulinases -- 5. Pullulanases -- 6. Proteases -- 7. Cellulases, Xylanases and Pectinase -- 8. Laccase -- 9. Microbial Polysaccharides -- 10. Amylase -- 11. Microbial Pigments -- 12. Lipase -- 13. Organic Acids -- Conclusion -- References -- Chapter 2 -- Microbial Inulinases and Pullulanases in the Food Industry -- Abstract -- 1. Introduction -- 2. Inulinases -- 3. Microbial Inulinase Producers -- 4. Applications of Inulinases -- 4.1. High Fructose Syrup -- 4.2. Fructooligosaccharides (FOSs) -- 4.3. Miscellaneous Applications -- 5. Pullulanases -- 6. Microbial Sources of Pullulanases -- 7. Applications of Pullulanases -- 7.1. Starch Saccharification -- 7.2. Preparation of Resistant Starch -- 7.3. As an Antistaling Agent in Bakery Products -- 7.4. Miscellaneous Applications -- Conclusion -- References -- Chapter 3 -- The Role of Microbial Proteases in Food Industry: Recent Trends and Future Perspectives -- Abstract -- 1. Introduction -- 2. Classification of Microbial Proteases -- 2.1. Serine Proteases -- 2.1.1. Chymotrypsin-Like protesases -- 2.1.2. Subtilisin-Like serine proteases -- 2.2. Aspartate Proteases -- 2.3. Cysteine Proteases/Thiol Proteases -- 2.4. Metalloproteases -- 2.5. Threonine Proteases -- 2.6. Glutamic Acid Proteases -- 3. Sources of Proteases -- 3.1. Animal Proteases -- 3.2. Plant Proteases -- 3.3. Microbial Proteases -- 4. Protease Production from Microbes -- 5. Downstream Processing -- 6. Improving Protease Performance for Industrial Applications -- 6.1. Enzyme Immobilization -- 6.2. Improving Protease Performance by Directed Evolution and Protein Engineering -- 7. Protease Assay. , 8. Applications of Proteases in Food Industry -- 8.1. Baking Industry -- 8.2. Dairy Industry -- 8.3. Meat Industry -- 8.4. Hydrolysis of Soybean Protein -- 8.5. Beverage Industry -- 9. Miscellaneous Applications of Proteases -- 10. Future Perspectives -- References -- Chapter 4 -- Laccases: A Polyphenol Oxidase for the Fruit Processing Industry -- Abstract -- 1. Introduction -- 2. Inducers for Fungal Laccase: Properties and Activity -- 3. Polyphenol Oxidase -- 3.1. Laccase -- 3.2. Catechol Oxidase -- 3.3. Tyrosinase -- 4. Laccase Applications -- 5. Laccase in Fruit Processing Industry -- 6. Problem of Enzymatic Browning in Fruit Juice -- 7. Prevention of Enzymatic Browning -- 7.1. Fruit Juice Stabilization by Elimination/Transformation of Phenolic Compounds Using Free Laccase -- 7.2. Fruit Juice Stabilization by Elimination/Transformation of Phenolic Compounds Using Immobilized Laccase -- 7.3. Inactivation of Natural Polyphenol Oxidase -- Conclusion -- References -- Chapter 5 -- α-Amylase: Microbial Sources, Production and Applications in the Food Processing Industry -- Abstract -- 1. Introduction -- 2. Broad Categories of Amylases -- 3. Microbial sources of α-amylase -- 4. Microbial Production of α-Amylase -- 5. Applications ofα-Amylase in Food Industry -- 6. Applications of Amylases in Other Industries -- 6.1. Starch Hydrolysis -- 6.2. Inhibition and Removal of Staphylococcus aureus Biofilms by Use of Alpha-Amylase -- 6.3. Paper Industry and Textile Industry -- 6.4. Detergent Industry -- 6.5. Fuel Alcohol Production -- Acknowledgment -- References -- Chapter 6 -- Food Industry Based Applications of Cellulases, Xylanases and Pectinases -- Abstract -- 1. Introduction -- 2. Cellulases, Xylanases -- and Pectinases Production -- 3. Applications of Cellulases, Xylanases and Pectinases -- 3.1. Cellulases, Xylanases and Pectinases in Food Industry. , 3.1.1. Fruit and Vegetable Juices Extraction and Clarification -- 3.1.2. Improvement of Aroma and Volatile Properties Fruits and Vegetables -- 3.1.3. Improvement of Bakery Products Quality -- 3.1.4. Oil Extraction -- 3.1.5. Improved Tea and Coffee Fermentation -- 3.2. Lignocellulolytic Enzymes in Animal Feed Industry -- 3.3. Lignocellulolytic Enzymes in Beer and Wine Industry -- Conclusion -- References -- Chapter 7 -- Microbial Pigments as Potent Bicolor and Their Applications in Food Industries -- Abstract -- 1. Introduction -- 2. Microbial Pigments -- 3. Role of Pigments in Living Organism -- 3.1. Role of Pigments in Microbes -- 3.2. Role of Pigments in Animals -- 3.3. Role of Pigments in Plants -- 3.4. Pigments as Indicators of Pollution -- 3.5. Pigments in Disease Control and Human Health -- 4. Classification of Pigments -- 4.1. Types and Classes of Microbial Pigments -- 4.1.1. On the Basis of Origin -- 4.1.2. On the Basis of Color -- 4.1.3. On the Basis of Solubility -- 4.1.4. On the Basis of Production -- 5. Advantages of Microbial Pigments over Synthetic Pigments -- 6. Substrates for Production of Microbial Pigments -- 7. Extraction and Characterization of Microbial Pigments -- 8. Application of Biocolors -- 8.1. Pharmaceutical Industry -- 8.2. Pigments in Food and Nutrition -- 8.3. Textile Industry -- 8.4. Nutritional Supplements -- 8.5. Printing Industry -- 8.6. Food Colorants -- 8.7. Bio-Indicators -- 9. Future Perspective and Scope of Advancement of Microbial Pigments -- Conclusion -- References -- Chapter 8 -- The Role of Microbial Polysaccharides in the Food Industry -- Abstract -- 1. Introduction -- 2. Xanthan Gum -- 3. Pullulan -- 4. Curdlan -- 5. Gellan -- 6. Alginates -- 7. Dextran -- 8. Bacterial Cellulose -- 9. Role of Different Microbial Polysaccharides in Food Processing -- 9.1. Xanthan Gum -- 9.2. Pullulan -- 9.3. Curdlan. , 9.4. Gellan -- 9.5. Alginate -- 9.6. Dextran -- 9.7. Bacterial Cellulose -- Conclusion -- References -- Chapter 9 -- Organic Acids: Microbial Sources, Production and Applications -- Abstract -- 1. Introduction -- 2. Microbial Sources and Production of Organic Acids -- 3. Applications of Organic Acids in Food Industry -- References -- Chapter 10 -- Aspartase, Asparaginase and Naringinase: Current Status and Perspectives for the Food Industry -- Abstract -- 1. Introduction -- 2. Aspartase -- 2.1. Aspartase Producing Bacterial Strains -- 2.2. Production of Microbial Aspartase -- 2.3. Applications of Aspartase in Food Industry -- 3. Asparaginase -- 3.1. Microbial Sources of Asparaginase -- 3.2. Applications of Asparaginase in Food Industries -- 4. Naringinase -- 4.1. Naringin: A Flavonoid -- 4.2. Naringin Hydrolysis -- 4.3. Production of Naringinase -- 4.4. Application of Naringinase in Food Industry -- 5. Future Perspectives -- References -- About the Editors -- Index -- Blank Page.