Microbial Pectic Enzymes in the Food and Wine Industry

Pectins are polysaccharides ubiquitous in the plant kingdom and constitute the major component of plant cell walls. The pectinases are a group of related enzymes capable of degrading pectin. Therefore, this group of enzymes have been used for decades in the food and winemaking industry for the processing of fruit juices (Mohnen, 2008; Prade et al., 1999; Ribeiro et al., 2010). The pectinases are synthesized by plants and microorganisms, the latter being used for industrial production. Microorganisms are used to produce many enzymes of industrial interest in processes relatively inexpensive and environmentally friendly. Moreover, enzymatic catalysis is preferred over other chemical methods since it is more specific, less aggressive and generates less toxicity (Hoondal et al., 2002; Lara-Márquez et al., 2011). Advances in biotechnology, especially in the fields of molecular biology and microbial genetics, have led to major advances in enzyme technology and have allowed, in many cases, the development of new producing strains and microbial enzymes. The production of pectinases may also benefit from these technologies. This article reviews the characteristics of pectic substances, the types and mode of action of enzymes which degrade them and the main applications of commercial preparations of microbial pectinases in the food and winemaking industry, followed by a review of new microorganisms and pectolytic enzymes, evaluating new approaches to their production, marketing and use.