By Goutam Brahmachari
Biotechnology of Microbial Enzymes: creation, Biocatalysis and commercial Applications presents a whole survey of the most recent recommendations on microbial enzymes, highlighting biotechnological advances of their creation and purification in addition to info on profitable purposes as biocatalysts in numerous chemical and business procedures below light and eco-friendly stipulations.
Applications of microbial enzymes in meals, feed, and pharmaceutical industries are given specific emphasis. the applying of recombinant DNA expertise inside of commercial fermentation and the creation of enzymes during the last twenty years have produced a number of beneficial chemical and biochemical ingredients. the facility of those applied sciences ends up in novel variations, greater enzymes, a wide selection of functions, and the exceptional improvement of biocatalysts in the course of the ongoing integration of molecular biology method, all of that's coated insightfully and in-depth in the book.
- Features examine on microbial enzymes from uncomplicated technology via program in a number of sectors for a accomplished method
- Includes info on metabolic pathway engineering, metagenomic screening, microbial genomes, extremophiles, rational layout, directed evolution, and more
- Provides a holistic method of the learn of microbial enzymes
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Extra resources for Biotechnology of Microbial Enzymes. Production, Biocatalysis and Industrial Applications
Advances in microbial amylases. Biotechnol. Appl. Biochem. 31, 135–152. , 1999. Solid-state fermentation for the production of industrial enzymes. Curr. Sci. 77 (1), 149–162. , 2008. Production and application of industrial enzymes. Chem. Ind. Digest 21, 82–91. , Larroche, C. ), 2007. , New Delhi. , 2001. Production, purific� cation and properties of microbial phytases. Bioresour. Technol. 77 (3), 203–214. , Larroche, C. ), 2006. Enzyme Technology Springer Science, USA. , 2011. Growth in enzyme market driven by cosmetic demand.
Alternatively, fructose is concentrated to 55% and used as a high fructose corn syrup in the soft drink industry. 2 Baking Industry Alpha-amylases have been most widely studied in connection with improved bread quality and increased shelf life. Both fungal and bacterial amylases are used. The added amount needs to be carefully controlled as overdosage may lead to sticky dough. One of the motivations to study the effects of enzymes on dough and bread qualities comes from the pressure to reduce other additives.
The combinatorial methods, on the other hand, create a large number of variants that must be assayed; however, they have the advantage of not requiring such extensive knowledge about the protein. In addition, often nonobvious changes in the protein sequence lead to large improvements in their properties, which are extremely hard to predict rationally, and thus, can only be identified by the combinatorial methods. Several enzymes have already been engineered to function better in the industrial processes.