{Reference Type}: Journal Article
{Title}: Recent advances in the application of xylanases in the food industry and production by actinobacteria: A review.
{Author}: Fernandes de Souza H;Aguiar Borges L;Dédalo Di Próspero Gonçalves V;Vitor Dos Santos J;Sousa Bessa M;Fronja Carosia M;Vieira de Carvalho M;Viana Brandi I;Setsuko Kamimura E;
{Journal}: Food Res Int
{Volume}: 162
{Issue}: 0
{Year}: 12 2022
{Factor}: 7.425
{DOI}: 10.1016/j.foodres.2022.112103
{Abstract}: The microbial production of enzymes has been gaining prominence in the industry, because, in addition to presenting specificity and acting in mild reaction conditions, they can also be considered eco-friendly. An example with growing importance for the food industry is xylanases, which are prominent in beverage processing, bakery products and the production of emerging prebiotics. Microorganisms of the phylum Actinobacteria are promising sources for the production of these enzymes, however few studies in the literature report investigations on the production of xylanases by actinobacteria. This review brings together important information on the production of xylanases by actinobacteria and recent advances in the use of the enzyme in the food industry.