ReviewFood science & nutrition2025
Extremophilic Microorganisms as a Source of Emerging Enzymes for the Food Industry: A Review.
Review in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
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The trial behind it
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Who cites it
11 citing papers in PubMed.
- Unlocking the molecular engineering of Geobacillus glycoside hydrolases as a source of industrial biocatalysts.Biotechnology letters · 2026Review
- Partial purification and characterization of an extracellular cold-active protease from Flavobacterium azizsancarii, a novel Antarctic isolate.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2026Article
- Antioxidants: Mechanisms, Benefits, and the Importance of Extremophilic Microorganisms.Microorganisms · 2026Review
- Potential of Stachybotrys microspora as a source of haloenzymes.Archives of microbiology · 2026Article
- Extremophilic Yeasts as Next-Generation Eukaryotic Models: Mechanisms of Stress Integration, Systems Biology and Biotechnological Applications: A Review.Journal of fungi (Basel, Switzerland) · 2026Review
- Precision hydrolysis: tailored yeast processing enzymes for yeast-based products.Applied microbiology and biotechnology · 2026Review
- Enzyme Technology in the Food Industry: Molecular Mechanisms, Applications, and Sustainable Innovations.Food science & nutrition · 2025Review
- Mining peptides for mining solutions: evaluation of calcium-binding peptides for rare earth element separations.Chemical science · 2025Article
- Characterization of a Thermostable α-Amylase fromMicroorganisms · 2025Article
- Expression and characterization of Est2: a novel cold-adapted esterase from Antarctic bacterium defining the new esterase family XXII.Frontiers in microbiology · 2025Article
- Lipase production fromFrontiers in microbiology · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Modern-day consumers are interested in highly nutritious and safe foods with corresponding organoleptic qualities. Such foods are increasingly subjected to various processing techniques which include the use of enzymes. These enzymes like amylases, lipases, proteases, xylanases, laccases, pullulanase, chitinases, pectinases, esterases, isomerases, and dehydrogenases could be derived from extremophilic organisms such as thermophiles, psychrophiles, acidophiles, alkaliphiles, and halophiles. As these organisms can grow under severe environmental conditions, they can produce functional enzymes (extremozymes) used in producing safe foods (such as gluten-free, lactose-free, lower acrylamide, or lower trans-fat products). The extremozymes also enhance nutrient bioavailability and bioaccessibility (e.g., predigested nourishments like baby formulae), and improve nourishment functionalities such as surface, sensory, and bioactive properties. Therefore, exploring alternative sources of enzymes for better compatibility and long-term adaptability in the processing stages is a promising approach for obtaining novel food products. This review will establish novel discovery methods of extremozymes from psychrophiles, thermophiles, acidophiles, alkaliphiles, and halophiles, the enzymes' types, mechanisms of action, and their food applications. It will also contribute to their commercial relevance and the furtherance of their discovery.
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Registered trials
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