Special Issue "Enzymes' Chemistry in Food"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: 1 February 2024 | Viewed by 345

Special Issue Editors

College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Interests: enzymes; food bioengineering; fermentation
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
Interests: screening and modification of extreme microorganisms and enzymes; structure and function of enzyme; controlled enzymolysis technology; fermentation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Enzymes have been used since ancient times for food production. Enzymes are essential in food processing and manufacture, such as to tenderize meat, to produce dextrose, to clarify wine, to break up materials during fermentation, etc. Enzymes can modify and improve the functional, nutritional, and sensory properties of ingredients and products. Enzymes have found widespread applications in the processing and production of all kinds of food products. Some effects of naturally occurring enzymes are often undesirable, for example, the browning reactions in fruits and vegetables by polyphenol oxidases. Control methods are needed for further development.

Microbial enzymes are receiving more attention owing to their catalytic activity, specificity, stability, and cost-effectiveness. Microbial enzymes which can be produced through fermentation techniques play a major role in food industries.  Enzymes such as proteases, lipases or xylanases have wide applications in food sectors.

For these reasons, this Special Issue of Foods is focused on enzymes’ chemistry in food due to their highly efficient catalytic property and wide application in food industries.

Dr. Guozhong Zhao
Dr. Xianli Gao
Guest Editors

Manuscript Submission Information

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.


  • enzyme
  • microbial enzyme
  • immobilized enzyme
  • fermentation
  • enzymolysis
  • enzyme chemistry
  • enzyme application

Published Papers (1 paper)

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Selection of Salt-Tolerance and Ester-Producing Mutant Saccharomyces cerevisiae to Improve Flavour Formation of Soy Sauce during Co-Fermentation with Torulopsis globosa
Foods 2023, 12(18), 3449; https://doi.org/10.3390/foods12183449 - 15 Sep 2023
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Soy sauce, as a traditional seasoning, is widely favoured by Chinese and other Asian people for its unique colour, smell, and taste. In this study, a salt-tolerance Saccharomyces cerevisiae strain HF-130 was obtained via three rounds of ARTP (Atmospheric and Room Temperature Plasma) [...] Read more.
Soy sauce, as a traditional seasoning, is widely favoured by Chinese and other Asian people for its unique colour, smell, and taste. In this study, a salt-tolerance Saccharomyces cerevisiae strain HF-130 was obtained via three rounds of ARTP (Atmospheric and Room Temperature Plasma) mutagenesis and high-salt based screening. The ethanol production of mutant HF-130 was increased by 98.8% in very high gravity fermentation. Furthermore, ATF1 gene was overexpressed in strain HF-130, generating ester-producing strain HF-130-ATF1. The ethyl acetate concentration of strain HF-130-ATF1 was increased by 130% compared to the strain HF-130. Finally, the soy sauce fermentation performance of Torulopsis globosa and HF-130-ATF1 was compared with T. globosa, HF-130, HF-130-ATF1, and Torulopsis and HF-130. Results showed ethyl acetate and isoamyl acetate concentrations in co-fermentation of T. globosa and HF-130-ATF1 were increased by 2.8-fold and 3.3-fold, respectively. In addition, the concentrations of ethyl propionate, ethyl caprylate, phenylethyl acetate, ethyl caprate, isobutyl acetate, isoamyl alcohol, phenylethyl alcohol, and phenylacetaldehyde were also improved. Notably, other three important flavour components, trimethylsilyl decyl ester, 2-methylbutanol, and octanoic acid were also detected in the co-fermentation of T. globosa and HF-130-ATF1, but not detected in the control strain T. globosa. This work is of great significance for improving the traditional soy sauce fermentation mode, and thus improving the flavour formation of soy sauce. Full article
(This article belongs to the Special Issue Enzymes' Chemistry in Food)
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