Enzymes & food Technology

-If the growth of m.o can be manipulated in such away so that the m.o produce desired enzyme , these enzymes can be harvested &concentrated for use in other application This is the heart of enzyme production via fermentation

Meat Tenderizing Enzymes The two most often used meat tenderizing enzymes are Papain and Bromelain. Both are derived from plant sources. These are the papaya fruit and the pineapple plant.

Other sources of enzymes have been cited for meat tenderization such as B.subtilis; A.oryzae & pancreatin