Inclusion of Fermented Foods in Food Guides

This lecture explores the inclusion of fermented foods in food guides around the world, discussing the benefits and risks associated with their consumption. It covers the history of food enzymes, the advantages of biocatalysts, and the kinetics of enzyme reactions. The lecture delves into the origin of enzymes, the history of food enzymes, and the advantages and disadvantages of biocatalysts. It also explains the kinetic behavior of enzyme reactions, the Lineweaver-Burk plot, and different types of enzyme inhibition.