Recent advances in the application of xylanases in the food industry and production by actinobacteria: A review

Handray Fernandes de Souza; Lara Aguiar Borges; Victor Dédalo Di Próspero Gonçalves; João Vitor Dos Santos; Mariana Sousa Bessa; Mariana Fronja Carosia; Marina Vieira de Carvalho; Igor Viana Brandi; Eliana Setsuko Kamimura

doi:10.1016/j.foodres.2022.112103

Recent advances in the application of xylanases in the food industry and production by actinobacteria: A review

Food Res Int. 2022 Dec;162(Pt B):112103. doi: 10.1016/j.foodres.2022.112103. Epub 2022 Nov 8.

Authors

Handray Fernandes de Souza¹, Lara Aguiar Borges², Victor Dédalo Di Próspero Gonçalves³, João Vitor Dos Santos³, Mariana Sousa Bessa³, Mariana Fronja Carosia³, Marina Vieira de Carvalho³, Igor Viana Brandi⁴, Eliana Setsuko Kamimura³

Affiliations

¹ Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, 13635-900, Pirassununga, São Paulo, Brazil. Electronic address: handrayfds@usp.br.
² Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas, Rua Monteiro Lobato, 80, 13083-862, Campinas, São Paulo, Brazil.
³ Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, 13635-900, Pirassununga, São Paulo, Brazil.
⁴ Institute of Agricultural Sciences, Universidade Federal de Minas Gerais, Av. Universitária, 1000, 39404-547 Montes Claros, Minas Gerais, Brazil.

PMID: 36461343
DOI: 10.1016/j.foodres.2022.112103

Abstract

The microbial production of enzymes has been gaining prominence in the industry, because, in addition to presenting specificity and acting in mild reaction conditions, they can also be considered eco-friendly. An example with growing importance for the food industry is xylanases, which are prominent in beverage processing, bakery products and the production of emerging prebiotics. Microorganisms of the phylum Actinobacteria are promising sources for the production of these enzymes, however few studies in the literature report investigations on the production of xylanases by actinobacteria. This review brings together important information on the production of xylanases by actinobacteria and recent advances in the use of the enzyme in the food industry.

Keywords: Bakery products; Beverages; Enzymes; Prebiotics.

Publication types

Review
Research Support, Non-U.S. Gov't

MeSH terms

Actinobacteria*
Bacteria
Beverages
Food Industry
Prebiotics

Substances

Prebiotics