A Comprehensive Insight into Fungal Enzymes: Structure, Classification, and Their Role in Mankind’s Challenges (original) (raw)

Edible Mushroom: A Potent Producer of Industrial Enzymes

JOURNAL OF SCIENTIFIC RESEARCH

Edible mushrooms are hugely appreciated in every part of the world because of their nutritive value, ease of production as well as non-toxicity. In recent years we are getting more inquisitive about these culinary wonders as they are showcasing a wide array of secondary metabolites with numerous potential applications. These nutritionally rich food supplements are capable of producing a number of enzymes having prospects in industries like brewery, dairy, food & feed processing, textile, paper, leather, agrochemical, photography and pharmaceuticals etc. This article reviews quite a few of the reported enzymes available from wild and cultured edible mushrooms for their production media, production rates and functional attributes. Recent reports of parameters affecting their production are noted as well. The article has also discussed application prospects and current omics approaches exploring intricate roles of mushroom enzymes in development and metabolic pathways of these edible fruiting bodies. Cumulative treatment makes this article one uniquely up-to-date and comprehensive narrative of edible mushroom enzymes.

Fungal biotechnology in food and feed processing

Food Research …, 2009

Fungi are of excellent value nutritionally, and of great importance to vegetarians. Edible mushrooms are excellent sources of protein, have low-fat content and are free of cholesterol. They are easily cultivable and are consumed either in fresh or processed form. Yeasts and filamentous fungi secrete a plethora of important enzymes in the growth medium together with other secondary metabolites. Most of these are hydrolytic in nature being employed in different food processing industries as well as in refinement of fodder quality. Edible filamentous fungi producing these enzymes present an added advantage for their use in food and feed. In this article these aspects will be discussed along with the results from edible mushroom Termitomyces clypeatus, producing a wide variety of hydrolytic enzymes and products, from our laboratory. It is likely that the functional understanding of different enzyme classes will provide new applications within the food industry in the future.

Microorganism-Produced Enzymes in the Food Industry

Scientific, Health and Social Aspects of the Food Industry, 2012

The application of microorganisms, such as bacteria, yeasts and principally fungi, by the food industry has led to a highly diversified food industry with relevant economical assets. Fermentation, with special reference to the production of alcoholic beverages, ethyl alcohol, dairy products, organic acids and drugs which also comprise antibiotics are the most important examples of microbiological processes. The enzyme industry, as it is currently known, is the result of a rapid development of biotechnology, especially during the past four decades. Since ancient times, enzymes found in nature have been used in the production of food products such as cheese, beer, wine and vinegar (Kirk et al., 2002). Enzymes which decompose complex molecules into smaller units, such as carbohydrates into sugars, are natural substances involved in all biochemical processes. Due to the enzymes' specificities, each substratum has a corresponding enzyme. Although plants, fungi, bacteria and yeasts produce most enzymes, microbial sourcesproduced enzymes are more advantageous than their equivalents from animal or vegetable sources. The advantages assets comprise lower production costs, possibility of large-scale production in industrial fermentors, wide range of physical and chemical characteristics, possibility of genetic manipulation, absence of effects brought about by seasonality, rapid culture development and the use of non-burdensome methods. The above characteristics make microbial enzymes suitable biocatalysts for various industrial applications (Hasan et al., 2006). Therefore, the identification and the dissemination of new microbial sources, mainly those which are non-toxic to humans, are of high strategic interest. Besides guaranteeing enzyme supply to different industrial processes, the development of new enzymatic systems which cannot be obtained from plants or animals is made possible and important progress in the food industry may be achieved. 2. Fungus of industrial interest Owing to progress in the knowledge of enzymes, fungi acquired great importance in several industries since they may improve various aspects of the final product. In fact, the fungi kingdom has approximately 200 species of Aspergillus which produce enzymes. They are isolated from soil, decomposing plants and air. Aspergillus actually www.intechopen.com Scientific, Health and Social Aspects of the Food Industry 84 produces a great number of extracellular enzymes, many of which are applied in biotechnology. Aspergillus flavus, A. niger, A. oryzae, A. nidulans, A. fumigatus, A. clavatus, A. glaucus, A. ustus and A. versicolor are the best known. The remarkable interest in Aspergillus niger, a species of great commercial interest with a highly promising future and already widely applied in modern biotechnology, is due to its several and diverse reactions (Andersen et al, 2008). Moreover, A. niger not only produces various enzymes but it is one of the few species of the fungus kingdom classified as GRAS (Generally Recognized as Safe) by the Food and Drug Administration (FDA). The species is used in the production of enzymes, its cell mass is used as a component in animal feed and its fermentation produces organic acids and other compounds of high economic value (Couto and Sanroman, 2006; Mulimania and Shankar, 2007). 2.1 Microbial enzymes for industries 2.1.1 Pectinase enzyme Plants, filamentous fungi, bacteria and yeasts produce the pectinase enzymes group with wide use in the food and beverages industries. The enzyme is employed in the food industries for fruit ripening, viscosity clarification and reduction of fruit juices, preliminary treatment of grape juice for wine industries, extraction of tomato pulp (

An Overview on Microbial Enzymes and their Industrial Applications

Journal of Survey in Fisheries Sciences, 2023

The application of enzymes for commercial interests is a very well-known practice over centuries. A diverse range of new enzymes have been discovered with the progression of technologies and some of these are yet unexplored. The environment-friendly nature of microbial enzymes gained interest of researchers because they reduce the production of greenhouse gases, during industrial processing. There are so many applications for microbial enzymes in a variety of industries for example (textiles, leather, paper and pulp, pharmaceutical, agriculture, detergent, waste, biorefineries, photography and food industries. There is a preference for microbial enzymes over plants and animals’ sources because of some of their specific characteristics e.g.- inexpensive production value, short time taken procedure and high yield. This review focuses on to reveal some industrial enzymes listed in comprehensive manner with their microbial origins and a diverse range of commercial implementation.

Fungal Enzymes for Bio-Products from Sustainable and Waste Biomass

Trends in biochemical sciences, 2016

Lignocellulose, the most abundant renewable carbon source on earth, is the logical candidate to replace fossil carbon as the major biofuel raw material. Nevertheless, the technologies needed to convert lignocellulose into soluble products that can then be utilized by the chemical or fuel industries face several challenges. Enzymatic hydrolysis is of major importance, and we review the progress made in fungal enzyme technology over the past few years with major emphasis on (i) the enzymes needed for the conversion of polysaccharides (cellulose and hemicellulose) into soluble products, (ii) the potential uses of lignin degradation products, and (iii) current progress and bottlenecks for the use of the soluble lignocellulose derivatives in emerging biorefineries.

Screening of filamentous fungi for production of enzymes of biotechnological interest

Brazilian Journal of …, 2006

Many enzymes produced by fungi have relevant biotechnological applications in several industrial areas. The purpose of this study was to collect and isolate filamentous fungi from soil and humus, plants and sugar cane bagasse of different regions of the São Paulo state. Forty isolates were examined for their ability to produce xylanase, glucose-oxidase, alkaline phosphatase, acid phosphatase, phytase, pectinase and amylase. Among these, twenty three isolates exhibited enzymatic potential. The xylanases produced by two of these isolates (Aspergillus caespitosus and A. phoenicis) showed good potential for pulp bleaching. Among seventeen isolates, at least three produced high levels of glucose-oxidase, being Rhizopus stolonifer and A. versicolor the best producer strains. A. caespitosus, Mucor rouxii, and nine others still not identified were the best producers of phosphatases in submerged fermentation. Pectinase was best produced by IF II and C-8 belong R. stolonifer. Significant levels of amylase were produced by Paecilomyces variotii and A. phoenicis. A remarkable enzyme producer was Rhizopus microsporus var. rhizopodiformis that produced high levels of amylase, alkaline and acid phosphatases, and pectinase. Some morphological structures of this fungus were illustrated using light microscopy (LM) and scanning electron microscopy (SEM). This study contributes to catalogue soil fungi isolated in the state of São Paulo, and provides additional information to support future research about the industrial potential of these microorganisms that may produce enzymes and, eventually, also secondary metabolites with anti-microbial or anti-parasitic activities.

High throughput screening of fungal enzymes of industrial interest

2011

Biological Resource Centres (BRCs) and culture collections are essential components of the infrastructures for scientific research and industry and their establishment and maintenance depend on the implementation of reliable preservation techniques and appropriate quality assurance to allow them to become effective and efficient. Fungal strains identification and characterisation are important tasks within the context of BRC. Using a polyphasic approach for identification, allows the increment of associated information for every fungal strain. With this in mind and to harness the experimental based knowledge for scientific research on filamentous fungi, specifically the Nigri section of Aspergillus, the enzymatic activity of this fungal section was assessed by screening the activity of a set of enzymes, using several methods, in which one is based upon miniaturized cell cultures and automated expression screening in microwell plates (Alberto et al. 2009). Aspergillus fungi use mainl...

Current Insights in Fungal Importance—A Comprehensive Review

Microorganisms

Besides plants and animals, the Fungi kingdom describes several species characterized by various forms and applications. They can be found in all habitats and play an essential role in the excellent functioning of the ecosystem, for example, as decomposers of plant material for the cycling of carbon and nutrients or as symbionts of plants. Furthermore, fungi have been used in many sectors for centuries, from producing food, beverages, and medications. Recently, they have gained significant recognition for protecting the environment, agriculture, and several industrial applications. The current article intends to review the beneficial roles of fungi used for a vast range of applications, such as the production of several enzymes and pigments, applications regarding food and pharmaceutical industries, the environment, and research domains, as well as the negative impacts of fungi (secondary metabolites production, etiological agents of diseases in plants, animals, and humans, as well ...