Zeitschrift für Bioverarbeitung und Biotechnik

Flaxseeds are nutritious oilseeds rich in lignans, lipids, proteins, fibre, carbohydrates, and micronutrients. Flaxseeds have an established reputation as a dietary source of high value functional ingredients due to their established high nutritional profile. These essential constituents in flaxseeds can be made bioavailable for various applications such as nutraceuticals, cosmetics, and the food industry by using various bioprocessing techniques. Nonetheless, flaxseeds contain high levels of phytotoxic compounds such as linatine, phytic acids, protease inhibitors, and cyanogenic glycosides, despite their food and health applications. According to epidemiological studies, consuming these compounds can result in poor bioavailability of essential nutrients and/or health complications. As a result, these components must be removed or rendered inactive to physiologically undetectable levels.

The International Enzyme Commission has classified enzymes into six distinct classes based on the reactions they catalyse. Plants, animals, and microorganisms can all be used to produce biologically active enzymes. Microbial enzymes have generally been favoured due to their ease of isolation in large quantities, low-cost production in a short period of time, and stability under a variety of extreme conditions, and their compounds are also more controllable and less harmful. Enzymes produced by microbes and secreted into the environment are extremely reliable for industrial processes and applications. Furthermore, using microbes as the host cell simplifies the production and expression of recombinant enzymes. Chemical production, bioconversion (biocatalyst), and bioremediation are all applications for these enzymes. In this regard, the potential applications of various microbial enzymes have been demonstrated.