UNLOCKING COLD SECRETS; PSYCHROPHILES AND THEIR BENEFITS IN FOOD TECHNOLOGY

Psychrozymes, a diverse set of cold-active enzymes produced by psychrophiles including β-galactosidases, pectinases, and amylases which are examined for their specific benefits across various food processing domains. An in-depth exploration of psychrophiles in cold fermentation processes reveals their pivotal role in shaping the sensory attributes of fermented foods and beverages. Psychrophiles contribute to nuanced flavour profiles and distinctive textures, positioning them as catalysts for innovation in cold fermentation. Psychrophiles in bio-preservation have led to advancements in cold-chain technologies, which extend the shelf life of refrigerated and frozen foods while minimizing energy consumption, providing sustainable solutions. This paper highlights food biotechnological applications, showcasing psychrophiles role in advancing brewing and bioconversion of agricultural byproducts, their influence in baking, flavouring, meat tenderization, cheese production, and animal feed formulation. Additionally, this paper also deals with the mechanism and factors contributing to survival of psychrophiles in cold temperatures. Psychrophiles transcend traditional boundaries, impacting sensory attributes and nutritional profiles across a variety of food products.