Volume 56, Issue No. 1

Preface

Ashok Pandey¹, Guocheng Du², Sudir Pratap Singh³ and Christophe Vial⁴

¹SCIR - Indian Institute of Toxicology Research, Lucknow, India

²Jiangnan Univeristy, Wuxi, PR China

³Center of Innovative and Applied Bioprocessing, Mohali, India

⁴Univesité Clermont Auvergne, Clermont Ferrand, France

doi: 10.17113/ftb.56.01.18.5491

Applications of Microbial Enzymes in Food Industry

Sindhu Raveendran^1*, Binod Parameswaran¹, Sabeela Beevi Ummalyma^1,2, Amith Abraham¹, Anil Kuruvilla Mathew¹, Aravind Madhavan³, Sharrel Rebello⁴ and Ashok Pandey⁵

¹Centre for Biofuels, National Institute for Interdisciplinary Science and Technology, CSIR, 695019 Trivandrum, India
²Institute of Bioresources and Sustainable Development, 795001 Imphal, India
³Rajiv Gandhi Centre for Biotechnology, 695014 Trivandrum, India
⁴Communicable Disease Research Laboratory, St. Joseph’s College, 680121 Irinjalakuda, India
⁵CSIR-Indian Institute of Toxicology Research (CSIR-IITR), 226001 Lucknow, India

Article history:
Received: August 29, 2017
Accepted: January 25, 2018

Key words:
enzymes, food industry, brewing, baking, juice clarification

Summary:
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.

*Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it., This email address is being protected from spambots. You need JavaScript enabled to view it.

Paper was presented at the 7th International Forum on Industrial Bioprocessing - IFIBiop 2017, May 21-24, 2017, Wuxi, PR China

doi: 10.17113/ftb.56.01.18.5444

Genetically Engineered Strains: Application and Advances for 1,3-Propanediol Production from Glycerol

Miaomiao Yang^#, Junhua Yun^#, Huanhuan Zhang^#, Tinashe A. Magocha, Hossain Zabed, Yanbo Xue, Ernest Fokum, Wenjing Sun and Xianghui Qi*

School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, 212013 Zhenjiang, Jiangsu, PR China

Article history:
Received: July 29, 2017
Accepted: November 23, 2017

Key words:
glycerol, 1,3-propanediol, biosynthesis, genetically engineered strain, mutagenesis

Summary:
1,3-Propanediol (1,3-PD) is one of the most important chemicals widely used as monomers for synthesis of some commercially valuable products, including cosmetics, foods, lubricants and medicines. Although 1,3-PD can be synthesized both chemically and biosynthetically, the latter offers more merits over chemical approach as it is economically viable, environmentally friendly and easy to carry out. The biosynthesis of 1,3-PD can be done by transforming glycerol or other similar substrates using some bacteria, such as Clostridium butyricum and Klebsiella pneumoniae. However, these natural microorganisms pose some bottlenecks like low productivity and metabolite inhibition. To overcome these problems, recent research efforts have been focused more on the development of new strains by modifying the genome through different techniques, such as mutagenesis and genetic engineering. Genetically engineered strains obtained by various strategies cannot only gain higher yield than wild types, but also overcome some of the barriers in production by the latter. This review paper presents an overview on the recent advances in the technological approaches to develop genetically engineered microorganisms for efficient biosynthesis of 1,3-PD.

*Corresponding author:    +8651188797059
   +8651188780201
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#These authors contributed equally to this work

Paper was presented at the 7th International Forum on Industrial Bioprocessing - IFIBiop 2017, May 21-24, 2017, Wuxi, PR China

doi: 10.17113/ftb.56.01.18.5477

Production of Pectinase from Bacillus sonorensis MPTD1

Anju Mohandas¹, Sindhu Raveendran¹*, Binod Parameswaran¹, Amith Abraham¹, Raj S. R. Athira^{1, 2},
Anil Kuruvilla Mathew¹ and Ashok Pandey³

¹Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), 695019 Trivandrum, India
²Academy of Scientific and Innovative Research (AcSIR), CSIR-NIIST, 695019 Trivandrum, India
³CSIR-Indian Institute of Toxicology Research (CSIR-IITR), 226001 Lucknow, India

Article history:
Received: August 18, 2017
Accepted: February 5, 2018

Key words:
pectinase, fermentation optimization, Bacillus sonorensis

Summary:
Seven isolates from spoiled fruits and vegetables were screened for pectinase production using pectin agar plates and the most efficient bacterial strain, MPTD1, was identified as Bacillus sonorensis. Optimisation of various process parameters was done using Plackett-Burman and Box-Behnken designs and it was found that parameters like yeast extract, K₂HPO₄, incubation time, NaNO₃ and KCl have a negative impact on pectinase production. Parameters like pH and MgSO₄ and pectin mass fractions have a positive impact on pectinase production. The maximum obtained enzyme activity was 2.43 (μM/mL)/min. This is the first report on pectinase production by Bacillus sonorensis.

*Corresponding author:    +914712515426
   +914712491712
    This email address is being protected from spambots. You need JavaScript enabled to view it., This email address is being protected from spambots. You need JavaScript enabled to view it.

Paper was presented at the 7th International Forum on Industrial Bioprocessing - IFIBiop 2017, May 21-24, 2017, Wuxi, PR China