From ancient times, mankind has used biotechnology—broadly defined as the use of living organisms or their products—in breeding new food crops and, at the microbial level, in brewing alcoholic beverages and in baking bread.
In this century, commercial applications of biotechnology include the use of fungal enzymes from Aspergillus niger. For example, pectinase clarifies fruit-based drinks, xylanase improves bread baking, and phytase increases the bio-availability of phosphate in animal feed.