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<p>Microbial amylases are essential biocatalysts widely applied across multiple industrial sectors, including the food industry. Their increasing demand parallels the rising global need for food, underscoring the importance of cost-effective and sustainable production methods. This review covers the general characteristics of amylases (α-amylase, β-amylase, and glucoamylase) and explores their production using agro-industrial by-products and food waste as alternative substrates. It emphasizes the advantages of a biorefinery approach for both waste valorization and enzyme synthesis. Despite promising production strategies, the application of these enzymes in the food industry remains limited, mainly due to complex downstream processing requirements, which significantly increase process costs. To address these challenges, advancements in strain engineering, bioreactor design, and process optimization are discussed. Furthermore, the integration of omics technologies and artificial intelligence with traditional methods is presented as a promising path to enhance enzyme yield, improve process efficiency, and discover novel amylases. This integrated strategy could significantly improve the commercial viability of new microbial amylases, making them competitive with existing commercial products.</p>

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Emerging Biorefinery Approaches to Produce Microbial Amylases and their Formulations and Applications in the Food Industry

  • 期刊论文

  • 发表日期：

    2025年7月1日

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  • Lucia Carolina Ramos Neyra,
  • Luciana Porto de Souza Vandenberghe,
  • Kim Kley Valladares-Diestra,
  • Patricia Beatriz Gruening de Mattos,
  • Igor Sinelnikov,
  • Gustavo Amaro Bittencourt,
  • Ariane Fátima Murawski de Mello,
  • Alexandra Rojkova,
  • Ashok Pandey,
  • Carlos Ricardo Soccol

摘要

Microbial amylases are essential biocatalysts widely applied across multiple industrial sectors, including the food industry. Their increasing demand parallels the rising global need for food, underscoring the importance of cost-effective and sustainable production methods. This review covers the general characteristics of amylases (α-amylase, β-amylase, and glucoamylase) and explores their production using agro-industrial by-products and food waste as alternative substrates. It emphasizes the advantages of a biorefinery approach for both waste valorization and enzyme synthesis. Despite promising production strategies, the application of these enzymes in the food industry remains limited, mainly due to complex downstream processing requirements, which significantly increase process costs. To address these challenges, advancements in strain engineering, bioreactor design, and process optimization are discussed. Furthermore, the integration of omics technologies and artificial intelligence with traditional methods is presented as a promising path to enhance enzyme yield, improve process efficiency, and discover novel amylases. This integrated strategy could significantly improve the commercial viability of new microbial amylases, making them competitive with existing commercial products.