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Enzyme Research
Volume 2010, Article ID 149748, 10 pages
http://dx.doi.org/10.4061/2010/149748
Review Article

Fungal Laccases: Production, Function, and Applications in Food Processing

Bioprocessing Laboratory, Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA

Received 1 July 2010; Accepted 22 August 2010

Academic Editor: Raffaele Porta

Copyright © 2010 Khushal Brijwani et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Laccases are increasingly being used in food industry for production of cost-effective and healthy foods. To sustain this trend widespread availability of laccase and efficient production systems have to be developed. The present paper delineate the recent developments that have taken place in understanding the role of laccase action, efforts in overexpression of laccase in heterologous systems, and various cultivation techniques that have been developed to efficiently produce laccase at the industrial scale. The role of laccase in different food industries, particularly the recent developments in laccase application for food processing, is discussed.