Marine Enzymes Biotechnology: Production and Industrial Applications, Part I - Production of Enzymes

Marine Enzymes Biotechnology: Production and Industrial Applications, Part I - Production of Enzymes

1st Edition - July 21, 2016

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  • Editor: Se-Kwon Kim
  • eBook ISBN: 9780128039106
  • Hardcover ISBN: 9780128038475

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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.

Key Features

  • 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.

Table of Contents

  • Chapter One: Metagenomics-Guided Mining of Commercially Useful Biocatalysts from Marine Microorganisms

    • Abstract
    • 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

    • Abstract
    • 1 Introduction
    • 2 Chitinaceous Wastes and Chitin
    • 3 Chitinase
    • 4 Chitinase Production
    • 5 Conclusions
    • Acknowledgments

    Chapter Three: Enzymes from Seafood Processing Waste and Their Applications in Seafood Processing

    • Abstract
    • 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

    • Abstract
    • 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
    • Acknowledgments

    Chapter Five: Sequential Optimization Methods for Augmentation of Marine Enzymes Production in Solid-State Fermentation: l-Glutaminase Production a Case Study

    • Abstract
    • 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

    • Abstract
    • 1 Introduction
    • 2 l-Asparaginase Production from Microbes
    • 3 Production of l-Asparaginase
    • 4 Conclusion
    • Acknowledgments

    Chapter Seven: Production of Enzymes from Marine Actinobacteria

    • Abstract
    • 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

    • Abstract
    • 1 Marine Enzymes for Application in Biotechnological Process
    • 2 Conclusion and Perspectives
    • Acknowledgments

Product details

  • No. of pages: 210
  • Language: English
  • Copyright: © Academic Press 2016
  • Published: July 21, 2016
  • Imprint: Academic Press
  • eBook ISBN: 9780128039106
  • Hardcover ISBN: 9780128038475

About the Serial Volume Editor

Se-Kwon Kim

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.

Affiliations and Expertise

Pukyong National University, Busan, South Korea

About the Serial Editor

Fidel Toldrá

Fidel Toldrá
Fidel Toldrá holds a PhD in Chemistry and is Research Professor at the Instituto de Agroquímica y Tecnología 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. Toldrá has filed 11 patents, published over 330 manuscripts in scientific journals and >152 chapters of books. He holds an h index of 65. His research interests are focused on food biochemistry and the development of new analytical methodologies, focusing on the improvement of food quality, safety, nutrition and health. Prof. Toldrá is the Editor-in-Chief of Trends in Food Science and Technology and Associate Editor of Meat Science; 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 Board of 18 journals including Food Chemistry, Current Opinion in Food Science, Journal of Food Engineering, Food Analytical Methods, International Journal of Molecular Sciences, and Food Science & Human Wellness, among other. Prof. Toldrá is the Editor of book serial Advances in Food & Nutrition Research (Academic Press/Elsevier). He has edited/Co-edited more than 56 books and was an Editor-in-Chief of the Encyclopedia of Food and Health (2015, Academic Press/Elsevier). Prof. Toldrá has received many awards, being the most recent the 2010 Distinguished Research Award and 2014 Meat processing Award, both of the American Meat Science Association, 2015 Dupont Science Award, 2019 Award for the Advancement of Agricultural and Food Chemistry of the American Chemical Society and ANICE 2019 Award to Innovation from the National Association of Spanish Meat Industries. 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. Toldrá 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 was 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.

Affiliations and Expertise

Research Professor, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spanish National Research Council, Paterna (Valencia), Spain

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