ABSTRACT
The metagenomic method allows researchers to capture a broader spectrum of microbial diversity compared to traditional culturing techniques. Frequently, a sustainable portion of microorganisms in the environment, which cannot be grown in a laboratory setting, are often overlooked. By directly isolating and sequencing genomic DNA from the environment with this nature, scientists can gain insights into the full extent of microbial diversity in natural habitats. Lipase enzymes work by catalyzing the hydrolysis of lipids, which are fats and oils, into their component molecules. Metagenomic lipase enzymes have a wide range of applications in the food industry, such as enhancing taste characteristics, refining texture, and prolonging the shelf life of various food products. These enzymes can be sourced from environmental samples, providing a wide range of novel and robust enzymes for applications such as cheese production, baking, and oil processing. Their ability to catalyze lipid hydrolysis makes them valuable tools for creating unique and innovative food products.
AUTHOR AFFILIATIONS
1 Research Department of Microbiology, Vivekanandha College of Arts and Sciences for Women (Autonomous) Elayampalyam, Tiruchengode, Tamil Nadu-637205
2 Research Centre Department of Microbiology, Sri Paramakalyani College, Alwarkurichi, Tamil Nadu-627412
3 Department of Botany, The New College (Autonomous), Affiliated to University of Madras, Chennai - 600014, Tamil Nadu
CITATION
Geethanjali PS, Viswanathan S, Gokilavani K, Sathya TA and Kolar AB (2024) Metagenomic Lipases and their Applications in the Food Industry. Environ Sci Arch 3(1): 132-141.
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