Hindawi Journal of Food Quality Volume 2018, Article ID 7957269, 15 pages https://doi.org/10.1155/2018/7957269 Review Article The Role of Microbial Aspartic Protease Enzyme in Food and Beverage Industries Jermen Mamo and Fassil Assefa Microbial, Cellular and Molecular Biology Department, College of Natural Science, Addis Ababa University, P.O. Box 1176, Addis Ababa, Ethiopia Correspondence should be addressed to Jermen Mamo;
[email protected] Received 3 April 2018; Revised 16 May 2018; Accepted 29 May 2018; Published 3 July 2018 Academic Editor: Antimo Di Maro Copyright © 2018 Jermen Mamo and Fassil Assefa. is is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Proteases represent one of the three largest groups of industrial enzymes and account for about 60% of the total global enzymes sale. According to the Nomenclature Committee of the International Union of Biochemistry and Molecular Biology, proteases are classied in enzymes of class 3, the hydrolases, and the subclass 3.4, the peptide hydrolases or peptidase. Proteases are generally grouped into two main classes based on their site of action, that is, exopeptidases and endopeptidases. Protease has also been grouped into four classes based on their catalytic action: aspartic, cysteine, metallo, and serine proteases. However, lately, three new systems have been dened: the threonine-based proteasome system, the glutamate-glutamine system of eqolisin, and the serine-glutamate-aspartate system of sedolisin. Aspartic proteases (EC 3.4.23) are peptidases that display various activities and specicities.