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2019 | 116 | 222-229
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The use of enzymatic fungal activity in the food industry - review

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Enzymes are increasingly used in the food industry, due to the fact that they allow to streamline many processes. They catalyse processes that require energy and are long-lasting. Mushrooms produce hydrolytic enzymes such as proteases, lipases and amylases. These enzymes are used in winemaking, brewing, confectionery and cheese production. Attempts have also been made to use paper industry enzymes such as laccase in the wine industry. The production of enzymes of animal origin is an expensive and complicated process, which is why they were interested in their production from microorganisms. This article attempts to review the current state of knowledge on the use of fungal enzymes in the food industry.
  • Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries West Pomeranian University of Technology, 35 Klemensa Janickiego Str., 71-270 Szczecin, Poland
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