Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 21 ISSUE 1
Written by Elena BONCIU, Elena ROSCULETE, Catalin Aurelian ROSCULETE, Aurel Liviu OLARU

Food sector is one of the major beneficiaries of biotechnology development, being able to ensure in the near future most of the elements needed of the human feeding. Most technological processes for obtaining food are biotechnologies that are based on the use of microorganisms or their metabolites. Food production must be carried out in accordance with domestic and international hygiene standards and in accordance with consumer requirements. The role of biotechnology is overwhelming in the food industry, becoming, at the same time, one of the most dynamic areas of research. Thus, global problems related to food, health, population aging and sustainable development can find many answers in the field of biotechnology. In order to make products or improve technological processes, food biotechnology involves the industrial processing of various raw materials with the help of added biological agents, the most important of which are enzymes and bacteria. Biotechnologies in the food industry have developed impressively through the use of exogenous enzymes and starter crops. This paper aims to provide a brief description of the most common enzymes and bacteria used in food biotechnology and some aspects about their management in the context of food safety and consumer protection. The most used bacteria in the food industry belong to the genera Streptococcus, Lactobacillus, Leuconostoc, Pediococcus, Streptomyces and Propionibacterium. From the point of view of the management of enzymatic preparations used in the food industry, they must be produced under conditions similar to a good food manufacturing practice, and by their use there should be no increase of the total number of germs.

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