Indian Dairy AssociationIDA

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Sneha K.
M.Tech Scholar, Department of Dairy Microbiology, Verghese Kurien Institute of Dairy and Food Technology (VKIDFT), Kerala Veterinary and Animal Sciences University (KVASU), Thrissur
Mariya Divanshi A S
Ph.D. Scholar, Department of Dairy, Microbiology ICAR-NDRI, Karnal Haryana
Aparna Sudhakaran V
Assistant Professor, Department of Dairy Microbiology, VKIDFT (College of Dairy Sci. & Tech.) KVASU, Mannuthy,Thrissur, Kerala
aparna@kvasu.ac.in

ABSTRACT

Lactic acid bacteria (LAB) served as an incomparable source of diverse enzymes which are yet to be explored fully. The commonly known enzymes are B-galactosidase/lactase, protease and lipase. Some of the promising enzymes from LAB are amylase, GABAase, phytase, cellulase, etc. which has diverse application in dairy and food industry. With the growing public awareness for safer and higherquality foods coupled with sustainable and environment-friendly manufacturing procedures, greater emphasis in research into lactic acid bacteria as an enzyme source is anticipated. Such endeavours will stimulate the development of varied and value-added food products.
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