Microbial amylolytic enzymes in foods: Technological importance of the Bacillus genus

Starch is used as a raw material in many processed foods and in industrialized products for non-food purposes. However, in their native form or after gelatinization, starches do not always have physicochemical properties suitable for processing. Thus, starch is often modified to provide starchy products and derivatives with specific properties, increased added value and wider applications. Starch modifications may be carried out by enzymatic processes, which lead to the formation of very specific products, through mild conditions and with fewer by-products, when compared to chemical modifications. The enzymes that act on starch are called amylases and are classified into four groups, based on the reactions catalyzed and the products formed. Bacterial amylolytic enzymes offer clear advantages over amylases from other sources, and the strains from the Bacillus species are among the best producers of the four groups of amylases, through several biotechnological processes. The species of the genus are well known to support large-scale fermentations on low-cost substrates and the Bacillus secreted amylases perform in different and useful ways, providing various starch products with multiple uses for the food industry, while also presenting sought-after biochemical characteristics, ideal for industrial processes. This review intended to bring together the wide variety of recently available works on Bacillus amylases and their main industrial applications.

Automated summary

Starch is commonly used in processed foods and industrial products, but often needs modification using enzymes for specific properties and increased value. Bacillus species are known for their superior production of amylases through biotechnological processes, supporting large-scale fermentations on low-cost substrates.