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Marine Enzymes Biotechnology: Production and Industrial Applications, Part III - Application of Marine Enzymes - 1st Edition - ISBN: 9780128095874, 9780128097281

Marine Enzymes Biotechnology: Production and Industrial Applications, Part III - Application of Marine Enzymes, Volume 80

1st Edition

Serial Volume Editor: Se-Kwon Kim
Serial Editor: Fidel Toldrá
Hardcover ISBN: 9780128095874
eBook ISBN: 9780128097281
Imprint: Academic Press
Published Date: 17th February 2017
Page Count: 228
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Table of Contents

Chapter One: Marine Enzymes in Cancer: A New Paradigm

  • Abstract
  • 1 Introduction
  • 2 Marine Enzymes as Anticancer Agents
  • 3 Conclusion
  • Acknowledgments

Chapter Two: Bacillus Probiotic Enzymes: External Auxiliary Apparatus to Avoid Digestive Deficiencies, Water Pollution, Diseases, and Economic Problems in Marine Cultivated Animals

  • Abstract
  • 1 Introduction
  • 2 Commercial Diet Ingredients Preferentially Utilized
  • 3 Enzyme Deficiencies in Cultivated Marine Animals
  • 4 Marine Animal Diseases Induced by ANFs
  • 5 Water Pollution and Economic Problems as a Consequence of Poor Digestion–Assimilation Process
  • 6 Bacillus as the Enzyme Production Machinery
  • 7 B. subtilis Probiotic Bacterium
  • 8 Conclusions
  • Acknowledgment

Chapter Three: Characterization and Applications of Marine Microbial Enzymes in Biotechnology and Probiotics for Animal Health

  • Abstract
  • 1 Introduction
  • 2 Isolation, Purification, and Characterization of Marine Microbial Enzymes
  • 3 Marine Microbial Enzymes as Tools in Biotechnology
  • 4 Marine Microbial Enzymes as Tools in Probiotics to Benefit Human and Animal Health
  • 5 Conclusions

Chapter Four: Biotechnological Applications of Marine Enzymes From Algae, Bacteria, Fungi, and Sponges

  • Abstract
  • 1 Introduction
  • 2 Enzyme Technology: Current State of the Art
  • 3 Marine Enzymes
  • 4 Biotechnological Applications and Advantages of Enzymes From Marine Algae, Bacteria, Fungi and Sponges
  • 5 Challenges Encountered in Harnessing Marine Resources
  • 6 Future Prospects

Chapter Five: Biomedical Applications of Enzymes From Marine Actinobacteria

  • Abstract
  • 1 Introduction
  • 2 Marine Actinobacteria and Their Enzymes
  • 3 Biological Activities of Enzymes From Marine Actinobacteria
  • 4 Pharmacological Activity of Marine Organism–Associated Actinobacteria
  • 5 Conclusion
  • Acknowledgments

Chapter Six: Production of Enzymes From Agricultural Wastes and Their Potential Industrial Applications

  • Abstract
  • 1 Introduction
  • 2 Enzymes Production From Agricultural Wastes
  • 3 Actinobacterial Enzymes Produced From Agricultural Wastes
  • 4 Conclusion
  • Acknowledgments

Chapter Seven: Marine Enzymes: Production and Applications for Human Health

  • Abstract
  • 1 Introduction
  • 2 Marine Microorganisms
  • 3 Marine Biology and Biotechnology
  • 4 Marine Metagenome as a Resource for Novel Enzymes
  • 5 Applications of Marine Enzymes and Marine Biotechnology for Human Health
  • 6 Conclusion

Chapter Eight: Bioremediation of Industrial Waste Through Enzyme Producing Marine Microorganisms

  • Abstract
  • 1 Introduction
  • 2 Role of Microorganisms and Their Enzymes in Marine Environment
  • 3 Industrial Waste Around Marine Environment
  • 4 Bioremediation of Industrial Waste
  • 5 Marine Enzymes: Decontaminating Agents
  • 6 Conclusion
  • Acknowledgments

Chapter Nine: Marine Enzymes and Microorganisms for Bioethanol Production

  • Abstract
  • 1 Introduction
  • 2 Bioethanol Production Technology
  • 3 Marine Enzymes Used for Bioethanol Production
  • 4 Marine Microoorganisms Producing Ethanol
  • 5 Bioethanol Production From the Marine Algae
  • 6 Conclusion
  • Acknowledgments

Chapter Ten: Enzymes in Fermented Fish

  • Abstract
  • 1 Introduction
  • 2 Enzymes in Fish
  • 3 Enzymes in Fermented Fish
  • 4 Enzymes in Fish Sauce Processing
  • 5 Concluding Remarks


Marine Enzymes Biotechnology: Production and Industrial Applications, Part III, Application of Marine Enzymes provides a huge treasure trove of information on marine organisms and how they are not only good candidates for enzyme production, but also 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 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 in 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 of marine enzyme biotechnology which will be essential reading for the novice and expert in the field of marine biotechnology, microbiology, marine biology and biochemistry and also this book would be comprehensive material for students, scholars, scientists and industrialists in the field in marine microbial biotechnology


No. of pages:
© Academic Press 2017
17th February 2017
Academic Press
Hardcover ISBN:
eBook ISBN:

Ratings and Reviews

About the Serial Volume Editor

Se-Kwon Kim

Se-Kwon Kim

Professor Se-Kwon Kim, PhD, currently serves as a senior professor in the Department of Chemistry and the director of the Marine Bioprocess Research Center (MBPRC) at Pukyong National University in the Republic of Korea. He received his BSc, MSc, and PhD from the Pukyong National University and joined as a faculty member. He has previously served as a scientist in the University of Illinois, Urbana-Champaign, Illinois (1988-1989), and was a visiting scientist at the Memorial University of Newfoundland, Canada (1999-2000).

Professor Se-Kwon Kim was the first president of the Korean Society of Chitin and Chitosan (1986-1990) and the Korean Society of Marine Biotechnology (2006-2007). He was also the chairman for the 7th Asia-Pacific Chitin and Chitosan Symposium, which was held in South Korea in 2006. He is one of the board members of the International Society of Marine Biotechnology and the International Society for Nutraceuticals and Functional Foods. Moreover, he was the editor in chief of the Korean Journal of Life Sciences (1995-1997), the Korean Journal of Fisheries Science and Technology (2006-2007), and the Korean Journal of Marine Bioscience and Biotechnology (2006-present). His research has been credited with the best paper award from the American Oil Chemist’s Society (AOCS) and the Korean Society of Fisheries Science and Technology in 2002.

Professor Se-Kwon Kim’s major research interests are investigation and development of bioactive substances derived from marine organisms and their application in oriental medicine, nutraceuticals, and cosmeceuticals via marine bioprocessing and mass- production technologies. He has also conducted research on the development of bioactive materials from marine organisms for applications in oriental medicine, cosmeceuticals, and nutraceuticals. To date, he has authored over 600 research papers and holds 152 patents. In addition, he has written or edited more than 60 books.

Affiliations and Expertise

Department of Chemistry and Marine Bioprocess Research Center, Pukyong National University, Busan, South Korea

About the Serial Editor

Fidel Toldrá

Fidel Toldrá

Fidel Toldra holds a PhD in Chemistry (1984) and is Research Professor at the Instituto de Agroqumica 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 325 manuscripts in scientific journals and >145 chapters of books. He holds an h index of 62. 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 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, Food Science & Nutrition, International Journal of Molecular Sciences, Food Science & Human Wellness, Heliyon, Data in Brief, Food Production, Processing & Nutrition, Current Research in Food Science and Food Chemistry X. He has edited/Co-edited more than 54 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 (2015, Academic Press/Elsevier). Prof. Toldra has received the 1992 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, the 2019 Award for the Advancement of Agricultural and Food Chemistry of the American Chemical Society and the ANICE 2019 Award José Flores 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. 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.

Affiliations and Expertise

Research Professor, Agroquímica y Tecnología de Alimentos (CSIC), Spanish National Research Council, Burjassot, Valencia, Spain