Enzymes are proteins which catalyse chemical reactions selectively as part of essential life processes such as digestion, respiration and metabolism in organisms. For centuries, human beings have exploited the impressive catalytic efficiency of these ubiquitous biomolecules for various industries. Enzymes are generally extracted from edible plants and the tissues of animals. Certain enzymes also are produced by microorganisms like bacteria, yeasts, and fungi. Rennet, for instance, is a natural enzyme mixture from the stomach of calves and other domestic animals that has been used in the preparation of cheese. The industrial revolution also contributed to the growth of the enzyme industry particularly in applications like baking, beverages, brewing and dairy products. Additionally, 

Microbial enzymes play a major role in food industries because they are more stable than plant and animal enzymes. They can be produced through fermentation techniques in a cost-effective manner with less time and space requirement, and because of their high consistency, process modification and optimization can be done very easily Enzymes used in the food industry are typically produced through fermentation by microorganisms such as bacteria or fungi,

• Improving the quality of food products: Enzymes can be used to enhance the texture, flavour, aroma, and appearance of food products. For example, proteases can be used to tenderise meat, amylases can be used to reduce the staling of bread, and lipases can be used to improve the flavour of cheese.
  
  
• Increasing the efficiency of food production: Enzymes can help to reduce the time and energy required for food production by increasing the speed and efficiency of certain processes. For example, carbohydrases can be used to hydrolyze starch into sugars, which can then be fermented into alcohol or used as a sweetener.
  
  
• Extending the shelf life of food products: Enzymes can be used to improve the stability and shelf life of food products by reducing the growth of spoilage microorganisms and slowing down chemical reactions that can lead to spoilage. For example, lactoperoxidase can be used to preserve the quality of milk by inhibiting the growth of bacteria.
  
  
• Enhancing the nutritional value of food products: Enzymes can be used to increase the nutritional value of food products by breaking down complex nutrients into simpler forms that are more easily absorbed by the body. For example, phytases can be used to release phosphorus from plant-based foods, making it more bioavailable for human consumption.