Marine Enzymes Biotechnology: Production and Industrial Applications, Part II - Marine Organisms Producing Enzymes

Marine Enzymes Biotechnology: Production and Industrial Applications, Part II - Marine Organisms Producing Enzymes

1st Edition - October 18, 2016

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  • Editor: Se-Kwon Kim
  • Hardcover ISBN: 9780128047149
  • eBook ISBN: 9780128050798

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Marine Enzymes Biotechnology: Production and Industrial Applications, Part II - Marine Organisms Producing 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


Novice and experts in the field of marine biotechnology, microbiology, marine biology and biochemistry and comprehensive material for students, scholars, scientists and industrialists in the field in marine microbial biotechnology

Table of Contents

  • Chapter One: Marine Microorganism: An Underexplored Source of l-Asparaginase

    • Abstract
    • 1 Introduction
    • 2 Short Historical View
    • 3 Occurrence and Distribution
    • 4 Structure and Properties of l-Asparaginase
    • 5 Production of l-Asparaginase
    • 6 Application of l-Asparaginase
    • 7 Marine Environment as a Source of l-Asparaginase
    • 8 Concluding Remarks

    Chapter Two: Marine Microbes as a Potential Source of Cellulolytic Enzymes

    • Abstract
    • 1 Introduction
    • 2 Classification of Cellulases
    • 3 Marine Microbes as a Source of Cellulases
    • 4 Marine Bacterial Cellulases
    • 5 Marine Fungal Cellulases
    • 6 Marine Yeast Cellulases
    • 7 Conclusions and Future Prospectives
    • Acknowledgment

    Chapter Three: Extremozymes from Marine Actinobacteria

    • Abstract
    • 1 Introduction
    • 2 Extremozymes
    • 3 Extremozymes from Marine Actinobacteria
    • 4 Application of Microbial Enzymes for Research
    • 5 Structural Elucidation of Extremozymes
    • 6 Large-Scale Production of Extremozymes
    • 7 Industrial Applications of Extremozymes
    • 8 Conclusion
    • Acknowledgments

    Chapter Four: Enzymes From Rare Actinobacterial Strains

    • Abstract
    • 1 Introduction
    • 2 Rare Actinomycetes and Selective Isolation
    • 3 Various Types of Actinobacterial Enzymes
    • 4 Conclusion
    • Acknowledgments

    Chapter Five: Bioprospects of Microbial Enzymes from Mangrove-Associated Fungi and Bacteria

    • Abstract
    • 1 Introduction
    • 2 Fungal Enzymes
    • 3 Bacterial Enzymes
    • 4 Other Polysaccharide Enzymes
    • 5 Conclusions and Future Prospects
    • Acknowledgments

    Chapter Six: Mechanism and Aquaculture Application of Teleost Enzymes Adapted at Low Temperature

    • Abstract
    • 1 Introduction
    • 2 Lactate Dehydrogenase
    • 3 Creatine Kinase
    • 4 Fatty Acids Desaturase
    • 5 Conclusions
    • Acknowledgment

    Chapter Seven: Usefulness of Alginate Lyases Derived from Marine Organisms for the Preparation of Alginate Oligomers with Various Bioactivities

    • Abstract
    • 1 Introduction
    • 2 Alginate Lyase
    • 3 Bioactivities of Enzymatically Digested Alginate Oligomers

    Chapter Eight: Marine Microbial Amylases: Properties and Applications

    • Abstract
    • 1 Introduction
    • 2 Types of Amylase
    • 3 Production Methods
    • 4 Production of Amylases
    • 5 Purification of Amylases
    • 6 Characterization of Amylases
    • 7 Molecular Biology of Amylases
    • 8 Determination of Enzyme Activity
    • 9 Industrial Applications Amylases
    • 10 Conclusion
    • Acknowledgment

    Chapter Nine: Enzyme Immobilization: An Overview on Methods, Support Material, and Applications of Immobilized Enzymes

    • Abstract
    • 1 Introduction
    • 2 Materials Used for Fabrication of Immobilization Supports
    • 3 Applications of Immobilized Enzymes
    • 4 Conclusions

Product details

  • No. of pages: 230
  • Language: English
  • Copyright: © Academic Press 2016
  • Published: October 18, 2016
  • Imprint: Academic Press
  • Hardcover ISBN: 9780128047149
  • eBook ISBN: 9780128050798

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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