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Volume: 6, Issue: 3, May-June, 2018
DOI: 10.7324/JABB.2018.60310

Research Article

Cold-active enzymes in food biotechnology: An updated mini review

Mohammed Kuddus

  Author Affiliations


Cold-active enzymes and their anticipated application in various industries including food industry attracted attention of worldwide scientific community. Cold-active enzymes, also known as psychrophilic enzymes, possess high catalytic activity at low and moderate temperatures. Due to low temperature activity, these enzymes utilize less energy in a biochemical reactions and also stabilize fragile compounds in the reaction medium. The source of cold-active enzymes are basically psychrophilic/psychrotrophic microorganisms which is found in cold environments. In comparison to mesophilic and thermophilic enzymes, till date very few cold-active enzymes are known and least explored so far in food industry. This review contains latest development and innovation in cold-active enzymes along with their applications in food biotechnology.


Cold-active enzymes, food enzymes, psychrophiles, cold-adaptation, biocatalyst.

Citation: Kuddus M. Cold-active enzymes in food biotechnology: An updated mini review. J App Biol Biotech. 2018;6(3):58-63. DOI: 10.7324/JABB.2018.60310

Copyright: Author(s). This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License, which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited.


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