1st Edition

Microbial Enzymes in Production of Functional Foods and Nutraceuticals

    318 Pages 33 Color & 2 B/W Illustrations
    by CRC Press

    318 Pages 33 Color & 2 B/W Illustrations
    by CRC Press

    This book is a valuable reference that discusses green technologies, like enzyme technologies, to meet the ever-growing demand of nutraceuticals and functional foods. Microorganisms like bacteria (lactic acid bacteria, Bacillus species), yeasts, and filamentous fungi have been exploited for food preparations globally. Microbial Enzymes in Production of Functional Foods and Nutraceuticals discusses how to use them commercially. Chapters include enzyme sources, processing, and the health benefits of microbial enzymes. Other interesting Chapters include the application of metagenomics and the molecular engineering of enzymes. This book is useful for students, academicians, and industry experts in food science and applied microbiology.


    About the Authors

    List of Contributors

    SECTION I Introduction and Perspective

    Chapter 1 Microbial Enzymes for Production of Functional Foods and Nutraceuticals

    Kalivarathan Divakar, Muthu Suryia Prabha, Parameswaran Binod, and Palanisamy Athiyaman Balakumaran

    SECTION II Sources of Microbial Enzymes for Nutraceutical Production

    Chapter 2 Enzymes from Lactic Acid Bacteria for Nutraceuticals Production

    Mousumi Ray, Ashwini Manjunath, Rwivoo Baruah, and Prakash M. Halami

    Chapter 3 Fungal Enzymes for Applications in Functional Food Industry

    Susan Grace Karp, Jéssica Aparecida Viesser, Maria Giovana Binder Pagnoncelli, Fernanda Guilherme Prado, Leticia Schneider Fanka, Walter José Martínez-Burgos, Fernanda Kelly Mezzalira, and Carlos Ricardo Soccol

    Chapter 4 Enzymes from Bacillus spp. for Nutraceutical Production

    Luiz Alberto Junior Letti, Leonardo Wedderhoff Herrmann, Rafaela de Oliveira Penha, Ariane Fátima Murawski de Mello, Susan Grace Karp, and Carlos Ricardo Soccol

    SECTION III Specific Microbial Enzymes and Their Application in Functional Foods Production

    Chapter 5 Microbial Production and Application of Pullulanases

    Krishna Gautam, Poonam Sharma, Pallavi Gupta, and Vivek Kumar Gaur

    Chapter 6 Microbial Proteases for Production of Bioactive Peptides

    Divyang Solanki, Reena Kumari, Sangeeta Prakash, Amit Kumar Rai, and Subrota Hati

    Chapter 7 Microbial Enzymes for the Production of Xylooligosaccharides

    Cristina Álvarez, Elia Tomás-Pejó, Cristina González-Fernández, and María José Negro

    Chapter 8 Microbial Enzymes for Production of Fructooligosaccharides

    Kim Kley Valladares-Diestra, Luciana Porto de Souza Vandenberghe, Dão Pedro de Carvalho Neto, Luis Daniel Goyzueta-Mamani, and Carlos Ricardo Soccol

    Chapter 9 Enzymes for Lactose Hydrolysis and Transformation

    Ariane Fátima Murawski de Mello, Luciana Porto de Souza Vandenberghe, Clara Matte Borges Machado, Agnes de Paula Scheer, Aline B. Argenta, Gilberto Vinicius de Melo Pereira, Alexander da Silva Vale, and Carlos Ricardo Soccol

    Chapter 10 Microbial Enzymes for Reduction of Antinutritional Factors

    Adenise Lorenci Woiciechowski, Maria Giovana Binder Pagnoncelli, Thamarys Scapini, Fernanda Guilherme Prado, Fernanda Kelly Mezzalira, Carolina Mene Savian, and Carlos Ricardo Soccol

    Chapter 11 Microbial Enzymes for the Recovery of Nutraceuticals from Agri-Food Waste

    Sri Charan Bindu Bavisetty, Nur Maiyah, Shahrim Ab Karim, Dave Jaydeep Pinakin, Wahyu Haryati Maser, Kantiya Petsong, Theeraphol Senphan, Ali Muhammed Moula Ali

    SECTION IV Technologies for Improved Enzyme Systems for Nutraceutical Production

    Chapter 12 Molecular Engineering of Microbial Food Enzymes

    Ammini Naduvanthar Anoopkumar, Embalil Mathachan Aneesh, Aravind Madhavan, Parameswaran Binod, Mukesh Kumar Awasthi, Mohammed Kuddus, Ashok Pandey, Laya Liz Kuriakose, and Raveendran Sindhu

    Chapter 13 Metagenomics for the Identification of Microbial Enzymes for Nutraceutical Production

    Pratyusha Patidar and Tulika P. Srivastava

    Chapter 14 CRISPR Technology for Probiotics and Nutraceuticals Production

    Jalaja Vidya, Yesodharan Vysakh, and Anand Krishnan



    Dr. Amit Kumar Rai is Scientist C at the Institute of Bioresources and Sustainable Development, Sikkim. He completed his doctorate from CSIR-CFTRI, Mysore. His major area of interest is food biotechnology for the production of nutraceuticals and functional foods rich in bioactive peptides and isoflavones using microorganisms. He has 3 patents, 76 publications, 3 books and 23 book chapters, to his credit.

    Dr Ranjna Sirohi is a Research professor at the Korea University, Seoul, South Korea. She completed her PhD degree in Process and Food Engineering from G.B. Pant University of Agriculture and Technology, Pantnagar, India. She has worked as researcher at École Polytechnique Fédérale de Lausanne, Switzerland. Her major research interests are bioprocess technology, food & food waste valorisation, waste to wealth, biofuels. She has 94 publications including 60 research and review papers, 13 book chapters, seven popular articles and 14 conference proceedings, to her credit.

    Dr Luciana is a Full Professor at the Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Curitiba, Brazil. She is a member of the Bioprocess Engineering and Biotechnology Graduation Program at UFPR. Dr Vandenberghe obtained her PhD degree in Génie de Procédés Industriels - Biotechnologie from Université de Technologie de Compiègne (2000), France. Her areas of interest include Bioprocess Engineering & Biotechnology and Industrial Microbiology, with focus on valorization of solid and liquid agro-industrial subproducts through submerged and solid-state fermentation for biomolecules production including industrial enzymes, organic acids, biopolymers and plant growth hormones. She has published 123 papers, 51 book chapters and 23 deposed patents.

    Dr Parameswaran Binod is a Principal Scientist in the Microbial Processes and Technology Division of CSIR-National Institute for Interdisciplinary Science and Technology, Trivandrum, India. He obtained Ph D in Biotechnology from University of Kerala, Thiruvananthapuram, India. He worked as a Post-doctoral fellow at the Korea Institute of Energy Research, Daejeon, South Korea and later joined as Scientist at CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India. His research interest includes biomass to fuels and chemicals, biopolymers and enzyme technology. He has more than 140 publications and an h-index of 45. His name is listed in the world’s top 2% scientist for the whole career as per the study by Stanford University and Elsevier in the year 2020.