Microbial Enzyme Factories

Vandenberghe, Luciana Porto de Souza; Carvalho, Júlio César de; Libardi, Nelson; Rodrigues, Cristine; Soccol, Carlos Ricardo

doi:10.1016/b978-0-12-802392-1.00001-0

Cited by 7 publications

(15 citation statements)

References 75 publications

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“…Glucose oxidase Food industry [149,150] Aspergillus sp. [151] Lactases Food industry [149,150] Bacteria (Lactobacillus sp. ), fungi (Aspergillus sp.…”

Section: Oxidoreductasesmentioning

confidence: 99%

“…), fungi (Aspergillus sp. ), yeast [152][153][154] Transferases Glycosyltransferases Fructosyltransferases Food, cosmetics, pharmaceutical industries [149,150] Bacteria (e.g., Bacillus sp., Klebsiella sp., Geobacillus sp., Thermoanaerobacter sp.) [155][156][157] Transglutaminase Food industry [149,150] Bacillus sp., Streptomyces sp.…”

Section: Oxidoreductasesmentioning

confidence: 99%

“…), yeast [152][153][154] Transferases Glycosyltransferases Fructosyltransferases Food, cosmetics, pharmaceutical industries [149,150] Bacteria (e.g., Bacillus sp., Klebsiella sp., Geobacillus sp., Thermoanaerobacter sp.) [155][156][157] Transglutaminase Food industry [149,150] Bacillus sp., Streptomyces sp. [158,159] Hydrolases Amylases Food, brewing, and bioethanol industries [149,150] Bacillus sp., Lactobacillus sp., Aspergillus sp., Mucor sp., Saccharomyces sp.…”

Section: Oxidoreductasesmentioning

confidence: 99%

“…[155][156][157] Transglutaminase Food industry [149,150] Bacillus sp., Streptomyces sp. [158,159] Hydrolases Amylases Food, brewing, and bioethanol industries [149,150] Bacillus sp., Lactobacillus sp., Aspergillus sp., Mucor sp., Saccharomyces sp. [148] Cellulases and hemicellulases Food and biofuel industries [149,150] Aspergillus sp., Trichoderma sp., Bacillus sp., Cellulomonas sp., Clostridium sp.…”

Section: Oxidoreductasesmentioning

confidence: 99%

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Value-Added Products from Ethanol Fermentation—A Review

et al. 2021

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Global demand for renewable and sustainable energy is increasing, and one of the most common biofuels is ethanol. Most ethanol is produced by Saccharomyces cerevisiae (yeast) fermentation of either crops rich in sucrose (e.g., sugar cane and sugar beet) or starch-rich crops (e.g., corn and starchy grains). Ethanol produced from these sources is termed a first-generation biofuel. Yeast fermentation can yield a range of additional valuable co-products that accumulate during primary fermentation (e.g., protein concentrates, water soluble metabolites, fusel alcohols, and industrial enzymes). Distillers’ solubles is a liquid co-product that can be used in animal feed or as a resource for recovery of valuable materials. In some processes it is preferred that this fraction is modified by a second fermentation with another fermentation organism (e.g., lactic acid bacteria). Such two stage fermentations can produce valuable compounds, such as 1,3-propanediol, organic acids, and bacteriocins. The use of lactic acid bacteria can also lead to the aggregation of stillage proteins and enable protein aggregation into concentrates. Once concentrated, the protein has utility as a high-protein feed ingredient. After separation of protein concentrates the remaining solution is a potential source of several known small molecules. The purpose of this review is to provide policy makers, bioethanol producers, and researchers insight into additional added-value products that can be recovered from ethanol beers. Novel products may be isolated during or after distillation. The ability to isolate and purify these compounds can provide substantial additional revenue for biofuel manufacturers through the development of marketable co-products.

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“…Glucose oxidase Food industry [149,150] Aspergillus sp. [151] Lactases Food industry [149,150] Bacteria (Lactobacillus sp. ), fungi (Aspergillus sp.…”

Section: Oxidoreductasesmentioning

confidence: 99%

Section: Oxidoreductasesmentioning

confidence: 99%

Section: Oxidoreductasesmentioning

confidence: 99%

Section: Oxidoreductasesmentioning

confidence: 99%

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Value-Added Products from Ethanol Fermentation—A Review

et al. 2021

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“…In summary, ligninolytic enzymes are extracellular, oxidative, and unspecific enzymes whose reactions cause the production of products that require several oxidative reactions as they are very unstable. They are, however, vital in initiating the initial steps to depolymerise lignin [36,37]. Ligninolytic enzymes initiate the breaking down of lignin and are either peroxidases or oxidases.…”

Section: Lignin-degraders (Ligninolytic Enzymes)mentioning

confidence: 99%

Lignocellulolytic Enzymes in Biotechnological and Industrial Processes: A Review

et al. 2020

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Tons of anthropological activities contribute daily to the massive amount of lignocellulosic wastes produced annually. Unfortunately, their full potential usually is underutilized, and most of the biomass ends up in landfills. Lignocellulolytic enzymes are vital and central to developing an economical, environmentally friendly, and sustainable biological method for pre-treatment and degradation of lignocellulosic biomass which can lead to the release of essential end products such as enzymes, organic acids, chemicals, feed, and biofuel. Sustainable degradation of lignocellulosic biomass via hydrolysis is achievable by lignocellulolytic enzymes, which can be used in various applications, including but not limited to biofuel production, the textile industry, waste treatment, the food and drink industry, personal care industry, health and pharmaceutical industries. Nevertheless, for this to materialize, feasible steps to overcome the high cost of pre-treatment and lower operational costs such as handling, storage, and transportation of lignocellulose waste need to be deployed. Insight on lignocellulolytic enzymes and how they can be exploited industrially will help develop novel processes that will reduce cost and improve the adoption of biomass, which is more advantageous. This review focuses on lignocellulases, their use in the sustainable conversion of waste biomass to produce valued-end products, and challenges impeding their adoption.

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