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Application of Microbial Enzymes in Industry and Antibiotic Production
Published in Pankaj Bhatt, Industrial Applications of Microbial Enzymes, 2023
Rishendra Kumar, Lokesh Tripathi, Pankaj Bhatt
An enzyme has its own specificity, a specific property that helps it to recognize a particular substrate. Lipases have a significant role in the industries due to their specificity and stability under different conditions. Amylases catalyze the breakdown of starch into sugars. However, microbial enzymes used in the food and pharmaceutical industries are eco-friendly. Still, some enzymes can cause allergic reactions, and hence, protective measures have to be taken in their production and application.
Marine Algal Secondary Metabolites Are a Potential Pharmaceutical Resource for Human Society Developments
Published in Se-Kwon Kim, Marine Biochemistry, 2023
Somasundaram Ambiga, Raja Suja Pandian, Lazarus Vijune Lawrence, Arjun Pandian, Ramu Arun Kumar, Bakrudeen Ali Ahmed Abdul
Amylases are enzymes that help to convert complex carbohydrates like starch into simple sugars. They are divided into three groups: alpha-amylase, beta-amylase, and gamma-amylase. γ-amylase, is most effective in acidic conditions. Recently, researchers have discovered extracellular amylase-producing terrestrial bacteria like Saccharomycopsis, Arxula adeninivorans, Candida japonica, Saccharomycopsis, Lipomyces, Filobasidium capsuligenum, and Schwanniomyces.
Halophilic Microbiome
Published in Ajar Nath Yadav, Ali Asghar Rastegari, Neelam Yadav, Microbiomes of Extreme Environments, 2021
Mrugesh Dhirajlal Khunt, Rajesh Ramdas Waghunde, Chandrashekhar Uttamrao Shinde, Dipak Maganlal Pathak
Biological active molecules from halophiles have been widespread in the food industries for the preparation/modification of food. Amylases are starch hydrolyzing, extracellular, hydrolytic enzymes from halophiles that are widely used in food preparation, mainly in starch liquefaction, convert starch into glucose and fructose syrup (Couto and Sanroman 2006). Amylases are also useful in food processing such as brewing, baking, digestive aids and fruit juice preparation (Souza 2010). Another potential enzyme used in food processing is lipases. A lipid degrading enzyme from halophilic bacterium Marinobacter lipolyticus has been explored for its excellent fish oil enrichment potential of Poly-Unsaturated Fatty Acids (PUFAs) (Perez et al. 2011).
α-Amylase assay with starch–iodine–sodium fluorescein-based fluorometric method in human serum samples
Published in Preparative Biochemistry & Biotechnology, 2021
Julide Buse Zafer, Süreyya Dede, Emine Karakuş
α-Amylases are important enzymes that hydrolyze starch molecules into smaller glucose units.[1,2] α-Amylase is the first commercially used enzyme and is widely used in a range of industries, such as paper, detergent, food, and textiles.[3–6] Furthermore, it is considered as a disease biomarker in clinical medicine. In healthy individuals, the amount of α-amylase in the blood is low and relatively constant. In conditions such as acute pancreatitis, renal disease, and abdominal disease, the amount of α-amylase increases, and determination of its activity in blood and urine is used in the diagnosis of these diseases.[7–10] Increased α-amylase in the saliva is associated with stress and some oral diseases.[11–13] Stress can increase α-amylase levels by ten-fold compared to normal levels.[14]
Sludge: next paradigm for enzyme extraction and energy generation
Published in Preparative Biochemistry and Biotechnology, 2019
Santosh Kumar Karn, Awanish Kumar
Amylases are an important class of enzymes used in industry. Amylase enzymes hydrolyze the starch into glucose. Amylases potentially is applied in industrial processes such as fermentation pharmaceutical, and food industries. Amylases can be extracted from plants, animals, and microorganisms. However, fungal and bacterial amylase sources have dominated applications in industries. The advantage of using microorganisms for the production of amylases is the bulk production and also economical and can be manipulated easily. With the advancement in biotechnology, the amylase is broadly applied in medicinal, clinical, and analytical chemistry, as well as their widespread application in starch saccharification and in the textile, brewing food, and distilling industries.[46,47]
A combined treatment using ethylmethane sulfonate and ultraviolet light to compare amylase production by three Bacillus sp. isolates
Published in Preparative Biochemistry and Biotechnology, 2018
Betul Zehra Karakus, İlknur Korkmaz, Kubra Demirci, Kadir Sinan Arslan, Ozge Unlu, Tunc Catal
Microorganisms have been attracting a lot of attention in recent years in the production of industrial enzymes. The production by several microorganisms of industrially important enzymes such as lipase, pectinase, cellulose, amylase, etc. has been applied to various industries including textile, laundry, and detergent.[1] For example, proteases are used in the production of meat and milk in the food industry, in prolonging the shelf life of the amylase enzyme in baking, and in clarifying fruit juices in the juice industry; lipases are used in the dairy and cheese industry, in the flavoring of butter, in the chocolate industry, in cream, and in flour to increase dough volume and stability. Starch degrading enzymes including amylase are used to break down starch polymer into simple sugars which improve the fermentation rate and improve the quality of foods.[2] Amylase enzymes constitute around 30% of the world’s enzyme consumption.[3] Various microorganisms including bacteria, yeast, and fungi can secrete amylases into culture media which can be used in industry.[4–6] One of the major limitations is identifying amylase producers from nature. Because the production and purification of microbial enzymes require molecular biology techniques and bioengineering techniques, improving enzyme production by microorganisms is needed.