This book gives a comprehensive overview of recent advances in the valorization of agri-food waste and discusses the main process conditions needed to overcome the difficulties of using waste as alternative raw materials.
Enzymes are biological molecules of great relevance. In addition to the fundamental role in metabolic reactions, they have diverse applications in industrial processes in generating products of great commercial utility for the most diverse areas. Thus, industries seek to expand research to select microorganisms capable of producing enzymes according to their commercial objectives. Considering the diversity of the microbiota kingdom, as well as the diversity of mode of action of different classes of enzymes, this is an area that deserves constant investments to elucidate new applications, considering that these biological catalysts have great selectivity and a diversity of mode of action, reusable, and operate under mild process conditions, becoming the bridge for the development of sustainable processes and for adding value to commercial products.
This book is intended for bioengineers, biologists, biochemists, biotechnologists, microbiologists, food technologists, enzymologists, and related professionals/ researchers.
• Explores recent advances in the valorization of agri-food waste into enzymes
• Explores the main technological advances in the recovery of residues and their use for the production of enzymes
• Provides technical concepts on the production of various enzymes of commercial interest
• Presents the main classes of enzymes obtained from alternative raw materials.
Chapter
1. Agri-Wastes Valorization for Enzymatic Production of
Galactooligosaccharides and Fructooligosaccharides.
Chapter
2. Microbial
Enzymes in Action to Bioethanol.
Chapter
3. Industrial Amylase Production
Using Agri-Food Wastes.
Chapter
4. Industrial Xylanase Production Using
Agri-Food Wastes Through Microbial Applications.
Chapter
5. Agro-Industrial
Waste Exploitation for Pectin Degrading Enzyme Production by Microbial
Fermentation.
Chapter
6. Microbial Tannase Production From Agro-Industrial
By-Products for Industrial Applications.
Chapter
7. Industrial Lipases
Production Using Agri-Food Wastes Through Microbial Applications.
Chapter
8.
Proteases Production Using Agri-Food Wastes Through Microbial Applications.
Chapter
9. Valorization of Agro-Industrial Waste Through Microbes for
Production of Industrial Protease.
Professor Gustavo Molina graduated in Food Engineering, earned his Masters degree (2010) and his PhD (2014) at the University of Campinas Unicamp (Campinas Brazil), and part of his doctoral research was developed at the Laboratoire de Génie Chimique et Biochimique at the Université Blaise Pascal (Clermont-Ferrand France). Since 2013, he is an Associate Professor at UFVJM (Diamantina Brazil) in Food Engineering and supervisor of students and researchers, being the head of the Laboratory of Food Biotechnology and conducting scientific and technical research.
Dr. Minaxi Sharma is currently working as ERA Chair VALORTECH-Senior Research Scientist, Estonian University of Life Sciences (EMU), Tartu, Estonia. She is also the Assistant Professor, Department of Food Technology, Akal College of Agriculture, Eternal University, Baru Sahib, Himachal Pradesh, India.
Dr. Vipin Chandra Kalia is presently working as Chief Scientist at Microbial Biotechnology and Genomics, CSIR-Institute of Genomics and Integrative Biology, Delhi. He is a Professor of Academy of Scientific and Innovative Research (AcSIR), Delhi. He obtained his M.Sc. and Ph.D. degrees in Genetics from the Indian Agricultural Research Institute, New Delhi. His main areas of research are microbial biodiversity, bioenergy, biopolymers, genomics, microbial evolution, quorum sensing, quorum quenching, drug discovery and antimicrobials.
Franciele Maria Pelissari graduated in Food Engineering; earned her masters degree (2009) at the University of Londrina (UEL), Londrina, Brazil; and her PhD (2013) at the University of Campinas (Unicamp), Campinas, Brazil. Since 2013, she has been associate professor at the Institute of Science and Technology program at the Federal University of Jequitinhonha and Mucuri (UFVJM), Diamantina, Brazil, in Food Engineering, and also full professor in the graduate program in Food Science and Technology.
Dr. Vijai Kumar Gupta received his PhD in Microbiology in the year 2009 from Dr RML Avadh University, India. Currently, he is working as an Associate Professor (Biochemistry) at AgroBioSciences (AgBS)/Chemical & Biochemical Sciences (CBS), UM6P University, Morocco.
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