Role of Cellulases in Food, Feed, and Beverage Industries

Kumar, V. G. Viju; Kurup, Rajini; Snishamol, C.; Prabhu, G. Nagendra

doi:10.1007/978-981-13-3263-0_17

Cited by 27 publications

(6 citation statements)

References 69 publications

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“…Animal feed plays a crucial role in the food industry supporting the generation and dissemination of animal protein [262]. However, the process also involves providing feed for monogastric animals like swine and poultry, along with the nurturing of ruminants, often containing ingredients abundant in lignocellulose, which cannot be digested by the animals’ own enzymes [263].…”

Section: Main Bodymentioning

confidence: 99%

The Role of Microbial Diversity in Lignocellulosic Biomass Degradation: A Biotechnological Perspective

Rasool,

Irfan

2024

ChemBioEng Reviews

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Lignocellulosic biomass, such as plant residues and agricultural waste, holds immense potential as a renewable resource for the production of biofuels, chemicals, and animal feed. However, the efficient degradation of lignocellulose into fermentable sugars remains a significant challenge. Recent research has highlighted the critical role of microbial diversity in lignocellulosic biomass degradation, offering new insights from a biotechnological perspective. The comprehension and utilization of microbial diversity are crucial for developing efficient biotechnological strategies for lignocellulosic biomass degradation. By uncovering the intricate relationships between microbial communities and their enzymatic machinery, researchers can optimize degradation processes, enhance biofuel production, and contribute to a more sustainable bio‐based economy. Microorganisms, including bacteria, fungi, and archaea, possess diverse enzymatic capabilities, allowing them to secrete a plethora of lignocellulolytic enzymes. Microbial organisms inhabiting extreme environments, such as the rumen, hot and cold springs, deep sea trenches, and acidic and alkaline pH environments, exhibit significant potential in generating enzymes, including hemicellulolytic and lignocellulolytic enzymes, which possess superior biochemical properties essential for industrial bioconversion applications. This review explores the ability of lignocellulosic enzymes from microbial sources to efficiently break down the lignocellulosic biomass and their potential applications in industrial biotechnology.

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Section: Main Bodymentioning

confidence: 99%

The Role of Microbial Diversity in Lignocellulosic Biomass Degradation: A Biotechnological Perspective

Rasool,

Irfan

2024

ChemBioEng Reviews

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“…To ease digestion and absorption, cellulases are introduced during production of ruminant animal feed which will assist in breaking down such complex polysaccharides (Okpara, 2022). In their natural condition, fruit spoil easily, but using cellulase in converting them into juices and purees enhance and elongate their shelf life, and yield good product and reduced discoloration (Kumar, Suresh, Snishamol, & Nagendra, 2019).…”

Section: Cellulasementioning

confidence: 99%

The Role of Microorganisms in Food Production

Rabiu,

Isah

2024

JSMT

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Microorganisms play a vital role in production of foods and food additives such as edible mushroom which serve as an excellent source of carbohydrates, vitamins, minerals, proteins, and low-fat content. However, mushroom’s protein contains essential amino acids required by humans. Seaweeds (edible algae) have high protein contents and also rich in vitamin B12, iron, and a trace amount of Mg, Zn, Cu, Ca, K, and folic acid. Microorganisms produce single cell protein (SCP) which acts as a protein supplement for animals and human feed. Lactobacillus species, Pseudomonas fluorescens, Bacillus megatarium, Aspergillus species among others, is utilized to produce SCP. Many bacterial and fungal genera, which include Aspergillus, Leuconostoc, Bacillus, Candida, Saccharomyces, Lactobacillus, Gluconobacter, and so on, produce enzymes and organic acids used to ferment various foods and dairy products such as cheese, yogurt, wine, bread, beer and others. They are also used as additivesin foods, preservatives, and flavoring agents. This includes genera like Saccharomyces, Bacillus, Aspergillus, and many others. Microorganisms play a significant role in enhancing food production which improves the life of humans and other animals and promotes health and well-being.

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“…In spite of its wide application in the paper industry, waste plant matter degradation (Balabanova et al, 2018), and the food industry (Kumar et al, 2018), is it is clear that marine fungi have a low cellulolytic capacity (Balabanova et al, 2018) (Patyshakuliyeva et al, 2020) compared to terrestrial strains, possibly due to the 2-10% content in cellulose and hemicellulose in seaweed (Balabanova et al, 2018).…”

Section: Cellulolytic Activitymentioning

confidence: 99%

“…Cellulase, together with hemicelluloses and pectinases, is an important group of enzymes, where its application in food increases its quality and antioxidants (Kumar et al, 2018), and reduces browning (Sims and Bates, 1994), rancidity, and residuality (Kumar et al, 2018). Furthermore, the use of cellulases allows polymers to be degraded, reducing their effect during the baking process, as they are in their pure form, or reducing yield during juice production.…”

Section: Hydrolytic Enzyme Applicationmentioning

confidence: 99%

Antimicrobial and production of hydrolytic enzymes potentials of bacteria and fungi associated with macroalgae and their applications: a review

Vega-Portalatino,

Rosales-Cuentas,

Valdiviezo-Marcelo

et al. 2023

Front. Mar. Sci.

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Endophytic and epiphytic bacteria and fungi that live in association with macroalgae produce compounds that favor the growth of the host, being in some cases more efficient than those produced by the terrestrial microbiome. This review collects information from articles published in Scopus, ScienceDirect, PubMed, and Wiley Online Library. Articles were organized according to their antimicrobial properties, synthesis of hydrolytic enzymes, production of other bioactive compounds by bacteria and fungi, and their application. The information collected showed that bacteria and fungi associated with macroalgae have the ability to inhibit bacteria, fungi, yeasts, and protozoa that affect aquaculture, public health, and the food industry, reporting that the pyrenocines A, B, E, and S isolated from Phaeosphaeria sp. Inhibited pathogenic protozoa. Additionally, other compounds identified as alkaloids, steroids, triterpenoids, and flavonoids could act by altering the morphology and physiology of pathogenic microorganisms, which can be applied in the food, pharmaceutical, paper, chemical, textile, and cosmetic industries. In addition, these microorganisms can synthesize enzymes such as xylanase, amylase, cellulase, pectinase, agarase, lignocellulose, chitinase, gelatinase, asparaginase, glutaminase, and lipase, which can be used to reduce oxidation and enzymatic browning, improve digestibility and functionality of feed, synthesis of chitin oligomers with antimicrobial properties, bioremediation of agricultural residues and industrial effluents, and production of hydrolysates.

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Role of Cellulases in Food, Feed, and Beverage Industries

Cited by 27 publications

References 69 publications

The Role of Microbial Diversity in Lignocellulosic Biomass Degradation: A Biotechnological Perspective

The Role of Microbial Diversity in Lignocellulosic Biomass Degradation: A Biotechnological Perspective

The Role of Microorganisms in Food Production

Antimicrobial and production of hydrolytic enzymes potentials of bacteria and fungi associated with macroalgae and their applications: a review

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