Microorganism-Produced Enzymes in the Food Industry

Soares, I. P.; Távora, Zacarias; Barcelos, Rodrigo Patera; Baroni, Suzymeire

doi:10.5772/31256

Cited by 24 publications

(12 citation statements)

References 51 publications

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“…Hence host selection must be considered carefully. According to Soares et al , fungi may improve various aspects of the final product. In addition, the uses of Generally Regarded as Safe (GRAS) organisms for bromelain production are likely good candidates for products destined for therapeutic or food applications.…”

Section: Future Prospect Of Bromelainmentioning

confidence: 99%

Bromelain: from production to commercialisation

2016

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Bromelain is a mixture of proteolytic enzymes found in pineapple (Ananas comosus) plants. It can be found in several parts of the pineapple plant, including the stem, fruit, leaves and peel. High demand for bromelain has resulted in gradual increases in bromelain production. These increases have led to the need for a bromelain production strategy that yields more purified bromelain at a lower cost and with fewer production steps. Previously, bromelain was purified by conventional centrifugation, ultrafiltration and lyophilisation. Recently, the development of more modern purification techniques such as gel filtration, ion exchange chromatography, affinity chromatography, aqueous two-phase extraction and reverse micelle chromatography has resulted in increased industrial bromelain production worldwide. In addition, recombinant DNA technology has emerged as an alternative strategy for producing large amounts of ultrapure bromelain. An up-to-date compilation of data regarding the commercialisation of bromelain in the clinical, pharmaceutical and industrial fields is provided in this review. © 2016 Society of Chemical Industry.

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Section: Future Prospect Of Bromelainmentioning

confidence: 99%

Bromelain: from production to commercialisation

2016

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“…Non-conventional yeasts are excellent tools in the discovery of alternative enzymes with new abilities and applications. 1 β-fructofuranosidase (EC 3.2.1.26) from Schwanniomyces occidentalis (Ffase) is a robust glycosyl hydrolase (GH) that cleaves glycosidic substrates including β-(2→1) or β-(2→6)-linked fructose units. 2,3 In addition, it produces fructooligosaccharides (FOS) by self-transfructosylation of sucrose, specifically the trisaccharides 6-kestose, 1-kestose, and neokestose (with a 6 : 2 : 1 ratio), as well as small traces of the disaccharide blastose by direct fructosylation of glucose.…”

Section: Introductionmentioning

confidence: 99%

Enzymatic synthesis of novel fructosylated compounds by Ffase from Schwanniomyces occidentalis in green solvents

et al. 2021

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“…Consumers with the mentioned symptoms reached up to 70% of world adult population (Chanalia et al 2018). The sources of β-galactosidase enzyme are varied from plants, animals, and microorganisms (Soares et al 2001). In industrial applications, microorganisms have become a considered potential source of β-galactosidase (Natarajaran et al 2012).…”

Section: Introductionmentioning

confidence: 99%

Optimum growth conditions of Lactobacillus brevis LIPI13-2-LAB131 in β-galactosidase enzyme production

Indah¹,

Rohmatussolihat

Rahayu

et al. 2020

Biodiversitas

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Abstract. Indah AWN, Rohmatussolihat, Rahayu WP, Setyoningrum F, Priadi G, Afianti F. 2020. Optimum growth conditions of Lactobacillus brevis LIPI13-2-LAB131 in β-galactosidase enzyme production. Biodiversitas 21: 5403-5407. Deficiency of β-galactosidase enzyme causes lactose to become undigested in gastrointestinal system, therefore the system needs further addition of external β-galactosidase. The sources β-galactosidase enzyme varies from plants, animals, and microorganisms. In industrial applications, microorganisms have become a considered potential source of β-galactosidase. Lactobacillus brevis LIPI13-2-LAB131 had high β-galactosidase enzyme activity, which was 7.93 U/mL. The aim of this research was to optimize the growth condition of L. brevis LIPI13-2-LAB131 in order to produce maximum β-galactosidase enzyme activity. This research consisted of performing optimization processes using design expert 7.0 (DX7) program with response surface methodology (RSM) and partial purification of β-galactosidase enzyme. The results of this research showed that the optimum growth conditions of L. brevis LIPI13-2-LAB131 were in 1.48% lactose level, incubation temperature of 34.91 °C, incubation time of 48.48 hours, and 2.83% inoculum size with desirability value of 0.839. The result of enzyme purification showed that value of β-galactosidase enzyme activity increased up to 22.88 ± 0.29 U/mL with purification yield of 11.65%.

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Microorganism-Produced Enzymes in the Food Industry

Cited by 24 publications

References 51 publications

Bromelain: from production to commercialisation

Bromelain: from production to commercialisation

Enzymatic synthesis of novel fructosylated compounds by Ffase from Schwanniomyces occidentalis in green solvents

Optimum growth conditions of Lactobacillus brevis LIPI13-2-LAB131 in β-galactosidase enzyme production

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