BookNaveen Kumar Arora, Jitendra Mishra, Vaibhav Mishra, editors.
Summary: "Microbial Enzymes: Roles and applications in industry" offers an essential update on the field of microbial biotechnology, and presents the latest information on a range of microbial enzymes such as fructosyltransferase, laccases, amylases, lipase, and cholesterol oxidase, as well as their potential applications in various industries. Production and optimisation technologies for several industrially relevant microbial enzymes are also addressed. In recent years, genetic engineering has opened up new possibilities for redesigning microbial enzymes that are useful in multiple industries, an aspect that the book explores. In addition, it demonstrates how some of the emerging issues in the fields of agriculture, environment and human health can be resolved with the aid of green technologies based on microbial enzymes. The topics covered here will not only provide a better understanding of the commercial applications of microbial enzymes, but also outline futuristic approaches to use microbial enzymes as driver of industrial sustainability. Lastly, the book is intended to provide readers with an overview of recent applications of microbial enzymes in various industrial sectors, and to pique researchers interest in the development of novel microbial enzyme technologies to meet the changing needs of industry.
Contents:
Intro
Preface
Contents
About the Editors
1: Fructosyltransferase Enzymes for Microbial Fructan Production
1.1 Introduction
1.2 Fructan Diversity and Function
1.3 Biosynthesis of Fructans
1.4 Microbial Fructan Production
1.4.1 Enzymatic Production
1.4.1.1 Whole-Cell Synthesis
1.4.1.2 Production with Isolated Enzymes
1.4.1.3 Production by Hydrolysis of Fructans
1.4.2 Immobilization Technology
1.5 Microbial Fructosyltransferases
1.5.1 Mechanism of Action
1.5.1.1 Enzyme Structure and Function
1.5.1.2 Physicochemical Properties 1.5.2 Substrate Specificity
1.5.2.1 Role of Active Site in Substrate Specificity
1.5.2.2 Donor and Acceptor Specificities Among Microorganisms
1.5.2.3 Cofactor Requirements in Substrate Preference
1.5.2.4 Specificity in Structure
1.5.3 Reaction Specificity
1.5.3.1 Effect of pH and Ionic Strength
1.5.3.2 Effect of Temperature
1.5.3.3 Effects of Substrate and Enzyme Concentrations
1.5.3.4 Effects of Solvents
1.5.3.5 Effect of Inhibitors
1.5.3.6 Effect of Reaction Time
1.6 Industrial Applications of Microbial Fructosyltransferases 1.6.1 Applications of Inulin Produced by Microbial Inulosucrases
1.6.1.1 Food Industry
1.6.1.2 Medicine
1.6.1.3 Pharmaceuticals
1.6.1.4 Animal Feed
1.6.2 Applications of Levan Produced by Microbial Levansucrases
1.6.2.1 Food Industry
1.6.2.2 Medicine
1.6.2.3 Pharmaceuticals
1.6.2.4 Cosmetics
1.6.2.5 Bioseparation
1.6.2.6 Packaging
1.6.2.7 Aquaculture
1.7 Conclusion
References
2: Exploitation of Saccharomyces cerevisiae Enzymes in Food Processing and Preparation of Nutraceuticals and Pharmaceuticals
2.1 Introduction 2.2 Enzyme Production
2.2.1 Overall Enzyme Production Process
2.2.2 Cell Disruption and Purification Methods for Enzymatic Fraction Recovery
2.3 Biotechnological Tools for Improving Enzyme Properties
2.4 S. cerevisiae Enzymes
2.4.1 Pectinases
2.4.2 Chitinases
2.4.3 Invertases
2.4.4 Catalases
2.4.5 Tannases
2.4.6 Amylases
2.4.7 Inulinases
2.4.8 Cellulases
2.4.9 Lipases
2.4.10 Laccases
2.4.11 Proteases
2.5 Recent Applications of S. cerevisiae Enzymes
2.5.1 Dairy Products
2.5.2 Beverages (Wine, Beer, Juices) 2.5.3 Sweeteners
2.5.4 Bakery
2.5.5 Protein Hydrolysates/Autolysates
2.5.6 Cosmeceuticals
2.5.7 Biofuel Industry
2.6 Conclusion
References
3: Laccase: Recombinant Expression, Engineering and Its Promising Applications
3.1 Introduction
3.2 Cloning and Expression of Fungal and Mushroom Laccases
3.3 Cloning and Expression of Actinobacterial Laccases
3.4 Cloning and Expression of Bacterial Laccases
3.5 Laccase Engineering
3.6 Multifaceted Applications of Recombinant Laccases
3.7 Conclusion
References