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Chapter One: Metagenomics-Guided Mining of Commercially Useful Biocatalysts from Marine Microorganisms
- 1 Introduction
- 2 Metagenome Isolation
- 3 Metagenomic Library Construction
- 4 Functional Screening
- 5 Homology Screening
- 6 Conclusions
Chapter Two: Utilization of Chitinaceous Wastes for the Production of Chitinase
- 1 Introduction
- 2 Chitinaceous Wastes and Chitin
- 3 Chitinase
- 4 Chitinase Production
- 5 Conclusions
Chapter Three: Enzymes from Seafood Processing Waste and Their Applications in Seafood Processing
- 1 Introduction
- 2 Enzymes from Fish Processing Waste
- 3 Applications of Fishery Enzymes in Seafood Processing
- 4 Commercial Aspects
Chapter Four: Marine Fungal and Bacterial Isolates for Lipase Production: A Comparative Study
- 1 Importance of Marine Microbes for the Production of Enzymes
- 2 Lipase
- 3 Importance of Lipase in Food and Nutrition
- 4 Commercial Applications of Lipase
- 5 Production of Lipase by Microbes: Importance of Marine Microbes
- 6 Production of Lipase by Marine Bacteria
- 7 Production of Lipase by Marine Fungi
- 8 Methods for Production of Lipase
- 9 Conclusion
Chapter Five: Sequential Optimization Methods for Augmentation of Marine Enzymes Production in Solid-State Fermentation: l-Glutaminase Production a Case Study
- 1 Introduction
- 2 l-Glutaminase Production a Case Study
- 3 Conclusions
Chapter Six: Solid-State Fermentation vs Submerged Fermentation for the Production of l-Asparaginase
- 1 Introduction
- 2 l-Asparaginase Production from Microbes
- 3 Production of l-Asparaginase
- 4 Conclusion
Chapter Seven: Production of Enzymes from Marine Actinobacteria
- 1 Introduction
- 2 Hydrolytic Enzymes for Decomposing Biopolymers
- 3 Modification Enzymes for Biosynthesis of Natural Products
- 4 Advanced Technologies to Search for Novel Marine Enzymes and Improve Marine Enzyme Production
- 5 Summary and Future Prospects
Chapter Eight: Recent Advances in Marine Enzymes for Biotechnological Processes
- 1 Marine Enzymes for Application in Biotechnological Process
- 2 Conclusion and Perspectives
Marine Enzymes Biotechnology: Production and Industrial Applications, Part I, Production of Enzymes provides a huge treasure trove of information on marine organisms.
Nowadays, marine organisms are good candidates for enzymes production and have been recognized as a rich source of biological molecules that are of potential interest to various industries.
Marine enzymes such as amylases, carboxymethylcellulases, proteases, chitinases, keratinases, xylanases, agarases, lipases, peroxidase and tyrosinases are widely used in the industry for the manufacture of pharmaceuticals, foods, beverages, and confectioneries, as well as in textile and leather processing, and in waste water treatment.
The majority of the enzymes used in the industry are of microbial origin because microbial enzymes are relatively more stable than the corresponding enzymes derived from plants and animals.
- Focuses on the isolation, characterization, and industrial application of marine enzymes
- Provides current trends and development of industrial important marine enzymes, including amylases, carboxymethylcellulases, proteases, chitinases, keratinases, xylanases, agarases, lipases, peroxidase, and tyrosinases
- Presents insights into current trends and approaches for marine enzymes
This book will provide excellent information on marine enzyme biotechnology and will be essential reading for the novice and expert in the field of marine biotechnology, microbiology, marine biology and biochemistry; also provides comprehensive material for students, scholars, scientists and industrialists in marine microbial biotechnology.
- No. of pages:
- © Academic Press 2016
- 25th July 2016
- Academic Press
- Hardcover ISBN:
- eBook ISBN:
Se-Kwon Kim, Ph.D., is presently working as a Distinguished Professor at Department of Marine-Bio Convergence Science, Specialized Graudate School Science & Technology Convergence and Director of Marine Bioprocess Research Center (MBPRC) at Pukyong National University, Yongdang Campus, 10 floor, Hanmiregwan Building, Room No: 1006, 365, Sinseon-ro, Nam-Gu, Busan, 608-739, South Korea.
He received his M.Sc. and Ph.D. degrees from Pukyong National University and conducted his postdoctoral studies at the Laboratory of Biochemical Engineering, University of Illinois, Urbana-Champaign, Illinois, USA. Later, he became a visiting scientist at the Memorial University of Newfoundland in Canada.
Dr. Kim served as president of the ‘Korean Society of Chitin and Chitosan’ in 1986-1990, and the ‘Korean Society of Marine Biotechnology’ in 2006-2007. To the credit for his research, he won the best paper award from the American Oil Chemists’ Society In 2002. Dr. Kim was also the chairman for ‘7th Asia-pacific Chitin and Chitosan Symposium’, which was held in South Korea in 2006. He was the chief-editor in the ‘Korean Society of Fisheries and Aquatic Science’ during 2008-2009. Also, he is the board member of International Society of Marine Biotechnology (IMB) and International Society of Nutraceuticals and Functional Food (ISNFF).
His major research interests are investigation and development of bioactive substances from seafood processing wastes and other marine sources. His immense experience of marine bio-processing and mass-production technologies for marine bio-industry is the key asset of holding majorly funded Marine Bio projects in Korea. Furthermore, he expended his research fields up to the development of bioactive materials from marine organisms for their applications in oriental medicine, cosmeceuticals and nutraceuticals. To date, he has authored around 650 research papers, has edited more than 70 books and holds 120 patents.
Pukyong National University, Busan, South Korea
Fidel Toldra holds a PhD in Chemistry (1984) and is Research Professor at the Instituto de Agroquimica y Tecnologia de Alimentos (CSIC) located in Paterna (Valencia, Spain) where he leaders the group on Biochemistry, technology and innovation of meat and meat products. He was a Fulbright postdoctoral scholar at Purdue University (West Lafayette, Indiana, 1985-86) and visiting scientist at the University of Wisconsin (Madison, Wisconsin, 1991 and 1995), and the Institute of Food Research (Bristol, UK, 1987). Prof. Toldra has filed 11 patents, published over 285 manuscripts in scientific journals and >125 chapters of books. He holds in 2017 an h index of 49. His research interests are focused on food biochemistry and the development of new analytical methodologies, focusing on the improvement of quality, safety, nutrition and health of foods of animal origin, especially meat and meat products. Prof. Toldra is the European Editor of Trends in Food Science and Technology (2005-current) and Associate Editor of Meat Science (2014-current); he was Editor-in-Chief of Current Nutrition & Food Science and section Editor of the Journal of Muscle Foods. He is a member of the Editorial Boards of Food Chemistry, Current Opinion in Food Science, Journal of Food Engineering, Food Analytical Methods, Journal of Food and Nutrition Research, Recent Patents in Agriculture, Food and Nutrition, The Open Nutrition Journal, Food Science & Nutrition, International Journal of Molecular Sciences and Food Science & Human Wellness. He has edited/Co-edited more than 40 books for known publishers (CRC Press, Springer, Wiley-Blackwell, Academic Press and Elsevier). He is one of the 3 Editors-in-Chief of the Encyclopedia of Food and Health, published in September 2015 by Academic Press/Elsevier. Prof. Toldra has received the Iber Award on Food and Cardiovascular Diseases, the 2001 Danone Institute Award in Food, Nutrition and Health, the 2002 International Prize for Meat Science and Technology given by the International Meat Secretariat, the 2002 GEA award on R+D activity in agro-food, the 2010 Distinguished Research Award and the 2014 Meat processing Award, both of the American Meat Science Association and the 2015 Dupont Science Award. He is a Fellow of the International Academy of Food Science and Technology (IAFOST) and a Fellow of the Institute of Food Technologists (IFT). Prof. Toldra served at Panels on Food Additives and on Flavorings, enzymes, processing aids and food contact materials of the European Food Safety Authority (EFSA, 2003-15) and Chairman of the Working groups on Irradiation (2009-10), Processing Aids (2011-14) and Enzymes (2010-15). In 2008-09 he joined the FAO/WHO group of experts to evaluate chlorine-based disinfectants in the processing of foods.
Department of Food Science, Institute of Agrochemistry and Food Technology, Valencia, Spain