Microbial Enzymes and Their Applications in Food Industry: A Mini-Review

Okpara, Michael

doi:10.4236/aer.2022.101002

Cited by 47 publications

(26 citation statements)

References 116 publications

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“…The use of enzymes is replacing chemicals in many industrial production processes because of the eco‐friendly nature of enzymes. To meet the ever‐increasing demand for enzymes in many industries and survive the harsh production conditions, microbial sources of enzyme production are the most preferred for industrial enzyme production because the microbes are readily available, they grow at a very fast rate, and they can be genetically manipulated to produce enzymes which can perform optimally under different industrial production conditions 21 …”

Section: Resultsmentioning

confidence: 99%

“…To meet the ever-increasing demand for enzymes in many industries and survive the harsh production conditions, microbial sources of enzyme production are the most preferred for industrial enzyme production because the microbes are readily available, they grow at a very fast rate, and they can be genetically manipulated to produce enzymes which can perform optimally under different industrial production conditions. 21 Enmatic kinetics of ⊎-galactosidase extracted from matic kinetics of ⊎-galactosidase extracted from S. fragilis IZ 275 In order to partially characterize the enzymatic kinetic of ⊎-galactosidase extracted from S. fragilis IZ 275, different enzyme concentrations (2, 7% and 12%, v/v) were analyzed under the best conditions obtained in the characterization process of ⊎-galactosidase activity. The initial rate of lactose hydrolysis (mmol L −1 glucose produced min −1 ) was calculated by the linear regression of the plot of glucose concentration versus reaction time.…”

Section: Standard Run Amentioning

confidence: 99%

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Extraction of β‐galactosidase from Saccharomyces fragilisIZ 275 grown in cheese whey

Setti

Bosso

Morioka

et al. 2022

J of Chemical Tech & Biotech

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BACKGROUND The enzyme β‐galactosidase (EC 3.2.1.2.3) obtained from yeast is produced intracellularly. Cell extraction consists of the treatment of a cell suspension with chemical agents, thus obtaining the enzyme with biological activity. After obtaining the extracted enzyme, it is concentrated by ultrafiltration and dried. Lyophilization can be used in this step. The objective of this work was to study the production and extraction of β‐galactosidase from Saccharomyces fragilis IZ 275 using lactose from cheese whey. RESULTS Under optimum extraction conditions, 2% (v/v) chloroform, 37 °C for 6 h of extraction, 35% of lactose hydrolysis was achieved using 1% (v/v) β‐galactosidase during 10 h of hydrolysis. Extracted enzyme activity resulted in 81% lactose hydrolysis using 12% (v/v) enzyme at pH 6.0 and 37 °C. Enzymatic kinetics were evaluated using 12% of extracted enzyme in 5 h of hydrolysis reaction, and 100% lactose hydrolysis was obtained. The enzyme activity after extraction, concentration and lyophilization was 100%, 60% and 45.3% of lactose hydrolysis, respectively, after 5 h of hydrolysis reaction at 37 °C and pH 6.0. CONCLUSION The yeast S. fragilis IZ 275 grown in cheese whey produces intracellular β‐galactosidase and its extraction is efficient with the use of 2% chloroform at 37 °C for 6 h, allowing its use for industrial and pharmaceutical purposes. The extracted enzyme must be used at 37 °C and pH 6.0 at a concentration of 12% (v/v) of enzyme to obtain the total hydrolysis of lactose in 5 h of reaction. © 2022 Society of Chemical Industry (SCI).

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Section: Resultsmentioning

confidence: 99%

Section: Standard Run Amentioning

confidence: 99%

Extraction of β‐galactosidase from Saccharomyces fragilisIZ 275 grown in cheese whey

Setti

Bosso

Morioka

et al. 2022

J of Chemical Tech & Biotech

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“…and candida spp. have been frequently isolated from the rich microorganism store of palm wine 2 , 5 , 7 . Yeast isolates in this study showed varied levels of expression of intracellular invertase indicating the biodiversity of the microbial community present in the palm wine.…”

Section: Discussionmentioning

confidence: 99%

“…In the range of a hundred million to ten billion times faster in speed of catalysis of reactions over the rates in the absence of enzymes 6 . As a result of this catalytic nature of enzymes, they find numerous applications in industrial and biomedical fields 7 . The industrial enzyme market around the globe was valued at USD 5.9 billion in 2020, and is expected to grow at a constant annual growth rate of 5.5% between 2020 and 2027 reaching about 8.7 billion by 2026 7 , 8 .…”

Section: Introductionmentioning

confidence: 99%

Intracellular invertase hyperproducing strain of Saccharomyces cerevisiae isolated from Abagboro palm wine

Osiebe

Adewale

Omafuvbe

2023

Sci Rep

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There is an ever-increasing demand for industrial enzyme, necessitating a constant search for its efficient producers. The isolation and characterization of invertase producer yeasts from natural palm wine is reported in this study. Yeasts were isolated from fresh palm wine obtained from Abagboro community Ile-Ife, Nigeria following standard methods. A total of six yeast strains were isolated from the palm wine. The strains were screened for their ability to produce invertase and the most efficient invertase producer was characterized and identified using phenotypic and molecular methods. Isolate C showed the highest invertase activity (34.15 µmole/ml/min), followed by isolate B (18.070 µmole/ml/min) and isolate A (14.385 µmole/ml/min). The identity of isolate C was confirmed by genotypic methods to be Saccharomyces cerevisiae (OL629078.1 accession number on NCBI database). The Saccharomyces cerevisiae strain fermented galactose, arabinose, maltose, glucose, sucrose and raffinose, grew in 50% and 60% glucose and at 25–35 °C. The newly isolated Saccharomyces cerevisiae strain is an efficient producer of invertase and can be exploited for commercial biosynthesis of the enzyme for use in biotechnological applications.

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“…Probiotics should be present in food at 108-9 CFU/g in the daily product recommendation before ingestion to ensure that a sufficient therapeutic minimum of 6-7 CFU/g -1 can reach the colon (Okpara, 2022).…”

Section: Introductionmentioning

confidence: 99%

Survival of lactic acid bacteria when using the developed yogurt from the milk of small cattle under in-vitro conditions

OSPANOV¹,

VELYAMOV²,

Tlevlessova

et al. 2023

Food Sci. Technol

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Functional nutrition is the use in everyday life of products of natural or artificial origin, which have a regulatory effect on the physiological functions, biochemical reactions of a person through the normalization of his microecological status. Cow remains a common raw material for yoghurts. In this article, the milk of small ruminants is considered as a raw material. The functionality of yogurt, shelf life, survival of bacteria in in vitro conditions are being studied. The purpose of the article is to identify the number of live microorganisms in terms of storage from -days, and in vitro conditions. Therefore, we chose the second method in order to study the viability of probiotics in the developed yogurts from sheep and goat milk, by modeling the gastrointestinal tract in vitro in comparison with the information available in the scientific literature. The studies were carried out in two stages: the stage of activation and preparation of strains, the second stage of modeling the gastrointestinal tract and checking at each stage of digestion. In this study, there were 8 samples, all samples showed a constant number of viable cells during 14 days of storage, even at 21 days there were viable bacteria. The number of viable cells was maintained at 107 and 106 CFU/ mL until the 21st day of storage at 4 °C. The difference between BB counts may be related to its sensitivity to oxygen. Based on the experimental data obtained, it can be concluded that the samples showed a good initial concentration of probiotics -above 1010 CFU/g, after activation, as well as after simulating passage through the gastrointestinal tract with an average decrease of 106 and 107 CFU/g, which proves the therapeutic ability yoghurts from sheep's milk obtained according to the claimed method.

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Microbial Enzymes and Their Applications in Food Industry: A Mini-Review

Cited by 47 publications

References 116 publications

Extraction of β‐galactosidase from Saccharomyces fragilisIZ 275 grown in cheese whey

Extraction of β‐galactosidase from Saccharomyces fragilisIZ 275 grown in cheese whey

Intracellular invertase hyperproducing strain of Saccharomyces cerevisiae isolated from Abagboro palm wine

Survival of lactic acid bacteria when using the developed yogurt from the milk of small cattle under in-vitro conditions

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