Enzymes have played important roles in food processing for ages and are widely used in food manufacture. Devoted research is ongoing to examine enzyme-specific features such as separation, purification, and characterisation. Advances in enzyme technology have created new enzymes with broader applications and properties, and diverse application capacities are still being explored. Flavors and food additives account for more than a quarter of the global food market and are often chemically produced or derived from natural sources. Although chemical synthesis is less expensive, the potential health concerns linked with this procedure are still a worry.

A appropriate foundation bearing capacity is crucial for the safety of civil structures. When foundation reinforcement is required, an efficient and environmentally friendly solution is preferable. With advancements in enzyme technology, the pursuit of green and eco-friendly biological catalysts has gained prominence. Because of their unique physicochemical features, enzymes have a wide range of industrial applications. Enzymes are created by microorganisms such as bacteria, fungi, and yeast under appropriate conditions such as temperature, pH, time, and other parameters.