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Enzymatic Reaction Kinetics
Published in Debabrata Das, Debayan Das, Biochemical Engineering, 2019
As already discussed, enzymes are a special kind of protein. The function of this protein largely depends on the amino acid sequence. Since proteins have an extremely complicated structure, synthesizing a large amount of enzyme becomes truly difficult. Then the question arises: how do we acquire enzymes? In general, various microorganisms are capable of producing enzymes in pure culture. Enzymes can be classified into three types: Medical enzymes: These enzymes are used in the medical field. Typical examples are asparaginase, proteases, lipases, and streptokinase.Industrial enzymes: These enzymes are used in various industrial processes, e.g., glucose isomerase, lipase, proteases, etc.Analytical enzymes: These enzymes are largely used for various laboratory and clinical purposes, e.g., glucose oxidase, alcohol dehydrogenase, etc.
Biocatalysts, Immobilized Enzymes and Immobilized Cells
Published in Nduka Okafor, Benedict C. Okeke, Modern Industrial Microbiology and Biotechnology, 2017
Nduka Okafor, Benedict C. Okeke
Most industrial enzymes can be obtained from microorganisms. The advantages of using microorganisms are numerous:Plants and animals grow slowly in comparison with microorganisms.Enzymes form only small portions of the total plant or animal, and large tracts of land as well as huge numbers of animals would be necessary for substantial productions. These limitations make plant and animal enzymes expensive. Microbial enzymes on the other hand are not subject to the above constraints and may be produced at will in any desired amount.By far, the greatest attraction for the production of microbial enzymes is the great diversity of enzymes which reflects the diversity of microbial types in nature. Thus, due to the widely varying environmental conditions in nature, microbial enzymes have been isolated which are able to operate under extreme environmental conditions. For example, microorganisms produce amylases functioning at temperatures as high as 110°C and proteases operating at pH values as high as 11 or as low as 3.Finally, following greater understanding of the genetic basis for the control of physiological function in microorganisms, it is now possible to manipulate microorganisms to produce virtually any desired metabolic product, including enzymes.
Production, Purification, and Application of the Microbial Enzymes
Published in Pankaj Bhatt, Industrial Applications of Microbial Enzymes, 2023
Anupam Pandey, Ankita H. Tripathi, Priyanka H. Tripathi
Meghwanshi et al. (2020) have been found that enzymes are used in a variety of industrial applications, including the synthesis of pharmaceuticals, such as drugs (Sun et al., 2018); the processing of grain juices into lager and wine; the leavening of dough for bread production; the production of agrochemicals, artificial flavors, and biopolymers; and waste remediation (Choi et al., 2015, Madhavan et al., 2017, Prasad and Roy, 2018). Microorganisms provide the majority of industrial enzymes since they are the most convenient sources, allowing for faster production, easier scale-up, recovery and purification, strain manipulation for overexpression, enzyme activity, specificity modulations, and so on (Brahmachari, 2016). Approximately 200 varieties of microbial enzymes are currently employed commercially, out of a total of 4,000 known enzymes (Liu and Kokare, 2017). Several medications and pharmaceutical formulations contain active pharmaceutical ingredients that are manufactured employing enzymes as critical production components (Mitchell, 2017). The use of enzymes to treat enzyme deficits and other medical disorders in humans is known as enzyme therapy. Enzymes aid in food digestion, bodily purification, immune system strengthening, muscle contraction, and stress reduction on critical organs, such as the pancreas, in humans. Enzyme therapy can be used to treat a variety of medical conditions, including pancreatic insufficiency, cystic fibrosis, metabolic problems, and lactose intolerance, and to eliminate dead tissues, malignancies, tumors, and so on.
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.
Waste frying oil hydrolysis and lipase production by cold-adapted Pseudomonas yamanorum LP2 under non-sterile culture conditions
Published in Environmental Technology, 2021
Senba Komesli, Sumeyya Akbulut, Nazli Pinar Arslan, Ahmet Adiguzel, Mesut Taskin
Enzymes are important biological macromolecules that perform important functions in living organisms. Today, nearly 4000 enzymes are known, and about 200 of these enzymes are in commercial use. The majority of industrial enzymes are obtained from microorganisms such as bacteria, yeasts and filamentous fungi. Following proteases and carbohydrases, lipases are reported to be the third-largest group based on total sales volume [1–3].