Enzymes in Industrial Biotechnology

Lobedanz, Sune; Damhus, Ture; Borchert, Torben V.; Hansen, Thorkild B.; Lund, Haakon; Lai, Weijian; Lin, Mengmeng; Leclerc, Marc; Kirk, Ole

doi:10.1002/0471238961.0914042114090512.a01.pub3

Cited by 12 publications

(10 citation statements)

References 89 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The enzymes are used in the dairy, bakery, brewing, and protein-modification industries [22]. The reason for the enzyme use in the baking industry has been attributed to the "clean label" appeal.…”

Section: Food Biopreservationmentioning

confidence: 99%

A Review 'Clean Labeling': Applications of Natural Ingredients in Bakery Products

Nascimento¹,

Paes²,

Augusta³

2018

JFNR

View full text Add to dashboard Cite

Clean labeling has been a trend and the term "clear label" incorporates the concept of transparency.Thus, this review aims to search in the literature for a better way to extend the shelf life of bread by using ecologically preservation techniques as alternatives to chemical additives. In spite of modern advances in technology, the preservation of foods is still a debated issue, not only for developing countries but also for the industrialized world. There is a increased interest in biopreservation, aiming to extend the shelf life and enhancing food safety by using natural microbiota and/or antimicrobial compounds. The use of natural preservatives would enable bakeries to market the "clean label" or "label friendly" products. Thus, the free-from trend leads the bakery industry to reconsider the traditional preservation methods and replace chemical preservatives with natural alternatives to guarantee the clean label. This process is based on the tendency in dairy category, which coincide with manufactures that incorporate no artificial/all natural/GMO free/BPA free claims on products. In this sense, consumer awareness of food ingredients and the desire for simple, natural foods have forced food manufacturers to develop products with a clean label appeal. It is therefore critical to consider the implications of developing a clean-label product, taking into account the effects such a change may have on sensory quality and microbiological control, while also maintaining regulatory compliance.

show abstract

Section: Food Biopreservationmentioning

confidence: 99%

A Review 'Clean Labeling': Applications of Natural Ingredients in Bakery Products

Nascimento¹,

Paes²,

Augusta³

2018

JFNR

View full text Add to dashboard Cite

show abstract

“…They have found application in many industries including pulp and paper, leather, detergents and textiles, pharmaceuticals, chemical, biofuels, food and animal feed, among others. In all areas of application, enzymes are used to effectively facilitate transformations or to replace traditional chemical processes making them cleaner with less impact on the environment (Adrio and Demain, 2014;Lobedanz et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Filamentous fungi isolated from Tunisian olive mill wastes: use of solid-state fermentation for enzyme production

Zaier¹,

Maktouf

Roussos

et al. 2021

Not Bot Horti Agrobo

View full text Add to dashboard Cite

Olive mill wastewaters and olive cake are efﬂuents generated during olive oil production process. They represent a major disposal and potentially severe pollution problem for the industry, also promising source of substances of high value. The aim of this study is the valorization of olive mill wastes (OMWW, olive cake, olive twigs and leaves) to produce enzymes with high industrial and biotechnological potential, by the solid-state fermentation technique (SSF), from isolated fungi present in olive mill wastewater and olive cake. A total of 47 strains were isolated and purified from these two residues. The metabolic potential of isolated strains was study by testing the hydrolytic enzymes activities of lipase, protease, amylase, cellulase, invertase, phytase and tannase on agar plate media containing different substrate. The monitoring of SSF has shown that the metabolic activity of these strains is extremely rapid using this technique. Our fungi collection contains a diversity of strains capable to producing a variety of enzymes of biotechnological interest.

show abstract

“…As they can break down the triacylglycerides in fats, they are extremely useful in the food and cleaning industries as well as in other industrial areas. These applications have been described in comprehensive reviews (Gurung et al 2013;Hasan et al 2010;Houde et al 2004;Kirk et al 2002;Lobedanz et al 2000) and will not be elaborated upon here. However, to be of any use in industry, an enzyme must possess appropriate physicochemical properties along with its ability to catalyse useful reactions.…”

Section: Introductionmentioning

confidence: 99%

Improving on nature’s shortcomings: evolving a lipase for increased lipolytic activity, expression and thermostability

Alfaro-Chávez

Liu

Porter

et al. 2019

Protein Engineering, Design and Selection

View full text Add to dashboard Cite

An enzyme must be soluble, stable, active and easy to produce to be useful in industrial applications. Not all enzymes possess these attributes. We set out to determine how many changes are required to convert an enzyme with poor properties into one that has useful properties. Lipase Lip3 from Drosophila melanogaster had been previously optimised for expression in Escherichia coli. The expression levels were good, but Lip3 was mainly insoluble with poor activity. Directed evolution was used to identify variants with enhanced activity along with improved solubility. Five variants and the wild-type (wt) enzyme were purified and characterised. The yield of the wt enzyme was just 2.2 mg/L of culture, while a variant, produced under the same conditions, gave 351 mg. The improvement of activity of the best variant was 200 times higher than that of the wt when the crude lysates were analysed using pNP-C8, but with purified protein, the improvement observed was 1.5 times higher. This means that most of the increase of activity is due to increase in solubility and stability. All the purified variants showed increased thermal stability compared with the wt enzyme that had a T1/2 of 37°C, while the mutant with P291L of 42.2°C and the mutant R7_47D with five mutations had a value of 52.9°C, corresponding to an improvement of 16°C. The improved variants had between five and nine changes compared with the wt enzyme. There were four changes that were found in all 30 final round variants for which sequences were obtained; three of these changes were found in the substrate-binding domain.

show abstract

Enzymes in Industrial Biotechnology

Cited by 12 publications

References 89 publications

A Review 'Clean Labeling': Applications of Natural Ingredients in Bakery Products

A Review 'Clean Labeling': Applications of Natural Ingredients in Bakery Products

Filamentous fungi isolated from Tunisian olive mill wastes: use of solid-state fermentation for enzyme production

Improving on nature’s shortcomings: evolving a lipase for increased lipolytic activity, expression and thermostability

Contact Info

Product

Resources

About