Abstract
Agro-processing is a set of techno-economic activities carried out for preservation and management of agricultural produce to make it usable as food, feed, and other applications. It includes all operations from the stage of harvest till the material reaches the consumers in a desirable form. The major unit operations of agro-processing are cleaning, drying, milling, etc. Agro-processing plays a crucial role in value addition to agricultural produce. The post-harvest shelf life of most of fruits and vegetables are very limited and spoiled before utilization due to their perishable nature. Therefore, these need to be properly processed to improve their quality and safety. Chemical processing affects taste, texture, and nutritional status of an ingredient or food. Nowadays, the enzyme-based processes are preferred to the chemical ones due to their eco-friendly nature, efficient process control, high yield, low refining costs, and process safety. Microorganisms have served the mankind for thousands of years in a variety of ways such as food production and in solving major agricultural and environmental issues. Enzymes play a significant role in different food and fruit processes like peeling of citrus fruits, clarification of juices, reducing processing time, better extraction of fruit components with higher yield, improving the color, flavor, and texture of food, and production of value added products such as fermented foods, beverages, SCP, polysaccharides, etc. Due to their easiness in production and availability, they are mainly used by the food industry to achieve desired organoleptic characteristics of the final product and also help in processing of wastes generated from agro-processing to produce valuable products such as ethanol, etc. Some examples of use of microbial enzymes in agro-processing industries are xylanases and cellulases for the polishing of rice, hemicellulase, cellulase, and protease for separation of wheat flour into starch and gluten, pectinases, cellulases, hemicellulases, and amylases in extraction of fruit and vegetable juices, proteases, papain, pepsin, trypsin in seafood processing and phytases, carbohydrases, and proteases in poultry feed processing. In the present chapter, the role of microorganisms and their enzyme in agro-processing will be discussed.
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Savitri, Rangra, S., Monika, Bhalla, T.C. (2021). Enzymes and Microbes in Agro-Processing. In: Kumar Srivastava, D., Kumar Thakur, A., Kumar, P. (eds) Agricultural Biotechnology: Latest Research and Trends . Springer, Singapore. https://doi.org/10.1007/978-981-16-2339-4_29
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