Current trends in microbial peptidase in food preservation include the use of specific enzymes to enhance the flavor, texture, and shelf life of various food products. Microbial peptidases are being used to break down proteins in foods, which can improve their digestibility and reduce allergenicity. Additionally, they are being utilized to produce bioactive peptides with potential health benefits.

In the future, it is expected that microbial peptidases will play a larger role in the development of clean label and natural food preservation methods. This includes using enzymes to replace chemical preservatives and additives, as well as improving the overall quality and safety of food products. There is also growing interest in using microbial peptidases for the production of plant-based protein alternatives, as well as for reducing food waste through the utilization of by-products.

Overall, the future trends of microbial peptidase in food preservation are focused on sustainable and natural solutions that can meet consumer demand for healthier and more environmentally friendly food options. Additionally, advancements in biotechnology and enzyme engineering are expected to lead to the development of more efficient and cost-effective microbial peptidases for use in food preservation.

https://www.argenbio.org/biotecnologia/aplicaciones-de-la-biotecnologia/168-las-enzimas-en-la-industria-alimenticia