9 research outputs found
Applications of Microbial Enzymes in Food Industry
Uporaba enzima i mikroorganizama za pripremu hrane poznata je od davnina. S napretkom tehnologije razvijeni su novi enzimi specifičnih svojstava i širokog raspona primjene, te se neprestano traga za novim mogućnostima njihove uporabe. Bakterije, kvasci i gljivice te njihovi enzimi često se upotrebljavaju za pripremu hrane poboljšanog okusa i teksture, a ekonomski su isplativi. Mikrobni enzimi se koriste u većoj mjeri nego biljni i životinjski enzimi, i to zbog jednostavnije i jeftinije proizvodnje te njihove postojane kvalitete. U ovom se revijalnom prikazu raspravlja o najnovijim postignućima u tehnologiji proizvodnje enzima u prehrambenoj industriji. Naveden je opsežan popis enzima koji se koriste za obradu hrane, mikroorganizama iz kojih su proizvedeni, te je dan pregled njihove raznovrsne primjene.The use of enzymes or microorganisms in food preparations is an age-old process. With the advancement of technology, novel enzymes with wide range of applications and specificity have been developed and new application areas are still being explored. Microorganisms such as bacteria, yeast and fungi and their enzymes are widely used in several food preparations for improving the taste and texture and they offer huge economic benefits to industries. Microbial enzymes are the preferred source to plants or animals due to several advantages such as easy, cost-effective and consistent production. The present review discusses the recent advancement in enzyme technology for food industries. A comprehensive list of enzymes used in food processing, the microbial source of these enzymes and the wide range of their application are discussed
Molecular advancements in the development of thermostable phytases
Since the discovery of phytic acid in 1903 and phytase in 1907, extensive research has been carried out in the field of phytases, the phytic acid degradatory enzymes. Apart from forming backbone enzyme in the multimillion dollar-based feed industry, phytases extend a multifaceted role in animal nutrition, industries, human physiology, and agriculture. The utilization of phytases in industries is not effectively achieved most often due to the loss of its activity at high temperatures. The growing demand of thermostable phytases with high residual activity could be addressed by the combinatorial use of efficient phytase sources, protein engineering techniques, heterologous expression hosts, or thermoprotective coatings. The progress in phytase research can contribute to its economized production with a simultaneous reduction of various environmental problems such as eutrophication, greenhouse gas emission, and global warming. In the current review, we address the recent advances in the field of various natural as well as recombinant thermotolerant phytases, their significance, and the factors contributing to their thermotolerance
Life Cycle, Bio-ecology and DNA Barcoding of mosquitoes Aedes aegypti (Linnaeus) and Aedes albopictus (Skuse)
Mosquito borne diseases remain as the world’s most severe insect-borne disease with excessive rate in morbidity and mortality. Mosquitoes transmit various severe diseases, such as dengue, malaria, filariasis, viral encephalitis, Japanese encephalitis, chickungunya and zika virus infection causing millions of deaths worldwide; and no part of the world is liberated from mosquito borne diseases. Aedes aegypti and Aedes albopictus represent the two important mosquito vectors for dengue virus transmission in America and Asia. According to the Integrated Disease Surveillance Project (ISDP), 8888 confirmed dengue infections were reported from January 1st to June 30th 2017 in Kerala state, India. Of which 409 confirmed dengue infections were reported from Thrissur district of Kerala including Irinjalakuda Municipality, the study area. In addition, 15 confirmed and 56 suspected dengue fever death were also reported from Kerala state, India . Current epidemics of dengue and severe mosquito borne diseases from Kerala have exposed the need for more comprehensive understanding of the mosquito species types, their vectorial capacity, and the habitat characteristics that offer them for proper breeding environment in the study area. The present study also explored the applicability of COI-based DNA bar coding as an alternative approach to identify mosquito species such as A. aegypti and A. albopictus.
Chapter 3: Enzyme Catalysis: A Workforce to Productivity of Textile Industry
Enzyme guided catalysis of biological reactions and their industrial synthesis is of great interest, accounting for less energy consumption, eco-friendly solutions and high substrate specificity provided by these proteins. The textile industry accounts for a major portion of the industrial enzymes in various steps of the desizing, bioscouring, biobleaching, stone washing and dyeing process. The current review focuses on providing the role of various enzymes utilised in the textile industry, their mechanism of action and microbial sources. Finally, the key strategies adapted to optimised production and increased yield of enzymes are also discussed
Conversion of food and kitchen waste to value-added products
Food and kitchen waste - omnipresent in every corner of the world serve as an excellent source of value added products owing to high organic content. Regardless of existence of various traditional methods of land filling or biogas production used to harness food waste energy, effective conversion of food to valuable resources is often challenged by its heterogenous nature and high moisture content. The current paper tries to lay down the prospects and consequences associated with food waste management. The various social, economical and environmental concerns associated with food waste management especially in terms of green house gas emission and extended rate of leachate generation also has been discussed. The difficulties in proper collection, storage and bioconversion of food waste to valuable by-products are pointed as a big hurdle in proper waste management. Finally, the wide array of value added products developed from food waste after pretreatment are also enlisted to emphasis the prospects of food waste management
Cleaner technologies to combat heavy metal toxicity
Heavy metals frequently occur as silent poisons present in our daily diet, the environment we live and the products we use, leaving us victims to various associated drastic health and ecological bad effects even in meagre quantities. The prevalence of heavy metals can be traced from children's toys, electronic goods, industrial effluents, pesticide preparation, and even in drinking water in some instances; necessitating methods to remediate them. The current review discusses the various physicochemical and biological methods employed to tackle the problem of heavy metal pollution. Apart from the conventional methods following the principles of adsorption, precipitation, coagulation, and various separation techniques, the advancements made in the directions of biological heavy metal detoxification using microbes, plants, algae have been critically analyzed to identify the specific utility of different agents for specific heavy metal removal. The review paper is a nutshell of different heavy metal remediation strategies, their merits, demerits, and modifications done to alleviate process of heavy metal pollution