Biochemical impact of microorganism and enzymatic activities in food and pharmaceutical industries

Abstract

Bio catalytic activity of microorganisms and enzymes have been explored for centuries to yield bread, wine, vinegar and with some common products without knowledge about the biochemical basis of their properties. Due to their established catalytic activity, stability, simplicity of biosynthesis and higher optimization when compared with plants and animal enzymes, microbes and enzymes are now widely used in the food and medical industries. Enzymes usage across diverse industries (such as food, agriculture, chemicals, and medicines) is rapidly on the increase owing to their characteristic rapid processing time, low energy requirements, affordability, non-toxic and environmental friendliness. Therefore, toxic chemicals from the domestic environment and various industries (e.g. phenols, nitriles and amines) can be degraded or converted by microbes. This review is geared towards discussing the present-day technical and scientific involvement of ubiquitous organisms (microorganisms) and the production of enzymes with their present status in global enzyme market among various industries.

Exploring the Structurally Conserved Regions and Functional Significance in Bacterial N-Terminal Nucleophile (Ntn) Amide-Hydrolases

“…Penicillin acylases, cephalosporin acylases, and D-succinylase belong to the family of enzymes known as N-terminal nucleophile (Ntn) amide-hydrolases [3,4], specifically to the Serine (S) Peptidases S45 family (MEROPS Accession MER0003306) [5]. These enzymes are responsible for catalyzing the hydrolysis of amide bonds in various compounds, including antibiotics like penicillin and cephalosporin, as well as D-succinylase which acts on D-amino acids [3,6,7].…”