Microbial Catalysts. Volume 1


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Series: Microbiology Research Advances
BISAC: SCI045000

This book comprises a total of fourteen chapters contributed by experts from different countries across the globe. The book is divided into five sections containing two to three chapters each. It is a comprehensive collection of articles that give an overview of microbial catalysts which include enzymes that contribute to many fields and are widely used in industrial products. Microorganisms have served and continue to serve as one of the largest and useful sources of many enzymes used in foods and the food industry.

Microbial catalysts are environmentally friendly and consume lower energy. A particular focus of this book is on applied and industrial microbiology, agricultural microbiology, and food microbiology. All of the sections discuss microbial catalysts, enzymes with respect to their function and their benefits to humankind in general, and biotechnology as a subject of which enzymology is an integral part. This book deals also with the structure and function of some microbial enzymes. Microbial catalysts are generally preferred than plants and animals as sources of industrial enzymes because their production cost is low. In addition, their enzyme content is more predictable and controllable, and more so because of the easy availability of raw materials with constant composition for their cultivation.

Table of Contents

Table of Contents


Chapter 1. Industrial Application of Microbial Amylases
(Hasan Ümit Öztürk, Kamil Serkan Uzyol, Aziz Akın Denizci and Dilek Kazan, The Scientific and Technological Research Council of Turkey, Ankara, Turkey, and others)

Chapter 2. Fungal Lipases Production by Solid-State Fermentation: An Opportunity for Increasing Process Profitability
(Luis Beltrán Ramos-Sanchez, Maria Caridad Julián-Ricardo, Jesus Córdova and Patrick Fickers, Departamento de Ingeniería Química, Universidad de Camagüey “Ignacio Agramonte Loynaz”,
Circunvalación Norte, Camagüey, Cuba, and others)

Chapter 3. Application of Lipase in Non-Conventional Media Based Catalysis
(Maryam Farhana Kamel Ariffin and Ani Idris, Institute of Bioproduct Development, Department of Bioprocess and Polymer Engineering, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Johor, Malaysia)

Chapter 4. Production and Applications of Microbial Tannase
(Nalan Yılmaz Sarıözlü, Department of Biology, Faculty of Science, Anadolu University, Eskişehir, Turkey)

Chapter 5. Xylanase: An Industrially Important Enzyme
(Sharad Agrawal and Ritu Mahajan, Department of Biotechnology, Sharda University, Greater Noida, India, and others)

Chapter 6. Microbial Alkaline Proteases: Production and Application in the Leather Industry
(Hamid Mukhtar, Institute of Industrial Biotechnology, Government College University, Lahore, Pakistan)

Chapter 7. The Beneficial Role of Microbial Catalyst for Sustainable Environment
(Sadia Sharmeen, Taslim U. Rashid, Abul K. Mallik, PhD, Md. Shahruzzaman, PhD, Shanta Biswas, Md. Minhajul Islam, Asad Uzzaman, Papia Haque, PhD and Mohammed Mizanur Rahman, PhD, Department of Applied Chemistry and Chemical Engineering, Faculty of Engineering and Technology, University of Dhaka, Dhaka, Bangladesh)

Chapter 8. Microbial Enzymes: The Types and Roles in the Bio-Control of Fungal Phytopathogens
(Dweipayan Goswami, Pinakin Dhandhukia and Janki N. Thakker, Department of Biochemistry and Biotechnology, St. Xavier’s College (Autonomous), Ahmedabad, India, and others)

Chapter 9. Enzymes and Their Vital Role in the Food Industry
(Shadia M. Abdel-Aziz, Mohamed El-Awady, Neelam Garg and Abhinav Aeron, Department of Microbial Chemistry, National Research Centre, Dokki, Giza, Egypt, and others)

Chapter 10. Potential Application of Enzymes of Lactic Acid Bacteria in the Food Industry
(Akash Mathew and Smriti Gaur, NanoBiotechnology Centre, TERI, Darbari Seth Block, IHC Complex, New Delhi, India, and others)

Chapter 11. The Potential Application of Microbial Catalyst in Food Biotechnology
(Asaduz Zaman, Md. Minhajul Islam, Papia Haque, Taslim U. Rashid, M. Minhajul Islam, Khandoker S. Salem, Sadia Sharmeen, M. Nuruzzaman Khan and Mohammed Mizanur Rahman, Applied Chemistry and Chemical Engineering, University of Dhaka, Dhaka, Bangladesh)

Chapter 12. Functional, Structural, and Thermodynamic Characteristics of Enzymes from Deep-Sea Microorganisms
(Eiji Ohmae, Yurina Miyashita and Chiaki Kato, Department of Mathematical and Life Sciences, Graduate School of Science, Hiroshima University, Higashi-Hiroshima, Japan, and others)

Chapter 13. Solving the Structure of Amidase-03
(Ravi Datta Sharma and Garima Bhardwaj, Centre of Microbial and Plant Genetics, Leuven, Belgium)

Chapter 14. An Overview about Our Understanding of Protein Activity, Specificity, Structure and Function
(Amro Abd Al Fattah Amara, Head of Protein Research Department, Genetic Engineering and Biotechnology Research Institute, City for Scientific Research and Technological Applications, Universities and Research Center District, New Borg El-Arab, Alexandria, Egypt)


Additional Information

Audience: Research Students, Post Graduate Students, Lecturers, Professors, and Academicians working in the field of Microbiology, Biotechnology, Biochemistry, Environmental Sciences, Botany, Fermentation Technology, Agricultural Sciences, Enzymology, Applied Microbiology/Food Microbiology and many more alike.

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