Industrial Applications of Fungal Enzymes

Chapter
Part of the The Mycota book series (MYCOTA, volume 10)

Abstract

Enzymatic processes for brewing, baking and production of alcohol have been applied since prehistoric time. Over the past many decades the identification and production of the isolated active components have enabled a wealth of new possibilities. In fact, the catalysts themselves became the foundation of a completely new biotechnology-based industry and a wealth of new applications in industries, such as detergents, textile, leather, forest products, animal feed, fuel ethanol and food. All enzyme classes, apart from ligases, are represented among the industrial enzymes. Hydrolases are by far the most applied enzyme class and used in all major industries. Fungi have been and continue to be an important source of enzymes, both in terms of their role as a source for biological diversity and as a host for production of industrial enzyme products.

References

  1. AMFEP (2009) List of enzymes. Association of manufacturers and formulators of enzyme products. http://www.amfep.org/list.html. Accessed 25 June 2009
  2. Araujo R, et al (2008) Application of enzymes for textile fibres processing. Biocatal Biotransform 26:332–349CrossRefGoogle Scholar
  3. Aunstrup K (2001) Vejen til Novozymes (The road to Novozymes). Novozymes, BagsværdGoogle Scholar
  4. Bamforth CW (2009) Current perspectives on the role of enzymes in brewing. J Cereal Sci 50:353–357. doi:10.1016/j.jcs.2009.03.001CrossRefGoogle Scholar
  5. Bardesgaard P, et al (1992) On the safety of Aspergillus oryzae: a review. Appl Microbiol Biotechnol 36:569–672Google Scholar
  6. Blumenthal CZ (2004) Production of toxic metabolites in Apergillus niger, Aspergillus oryzae, and Trichorderma reesei: justification of mycotoxin testing in food grade enzyme preparations derived from the three fungi. Reg Toxicol Pharmacol 39:214–228CrossRefGoogle Scholar
  7. Bothast RJ, Schlicher MA (2005) Biotechnological processes for conversion of corn into ethanol. Appl Microbiol Biotechnol 67:19–25CrossRefGoogle Scholar
  8. Broze G (1999) Handbook of detergents surfactants science series, vol 82. Dekker, New YorkCrossRefGoogle Scholar
  9. De Maria L, et al (2007) Phospholipases and their industrial applications. Appl Microbiol Biotechnol 74:290–300CrossRefGoogle Scholar
  10. Demain AL (2009) Biosolutions to the energy problem. J Ind Microbiol Biotechnol 36:319–332CrossRefGoogle Scholar
  11. Enzyme Nomenclature (2009) Nomenclature Committee of the International Union of Biochemistry and Molecular Biology. http://www.chem.qmul.ac.uk/iubmb/enzyme/. Accessed 25 June 2009
  12. EuropaBio (2008) Climate change. http://www.europabio.org/Industrial_biotech/ClimateChange_IB.pdf. Accessed 25 June 2009
  13. Fox PF (1993) Exogeneous enzymes in dairy technology – a review. J Food Biochem 17:173–199CrossRefGoogle Scholar
  14. Guzman-Maldonado H, Paredes-Lopez O (1995) Amylolytic enzymes and products derived from starch: a review. Crit Rev Food Sci Nutr 35:373–403CrossRefGoogle Scholar
  15. Haefner S (2005) Biotechnological production and applications of phytases. Appl Microbiol Biotechnol 68:588–597CrossRefGoogle Scholar
  16. Huge-Jensen IB, Gormsen E (1989) Enzymatic detergent additive. US Patent 4,810,414Google Scholar
  17. Kenealy WR, Jeffries TW (2003) Enzyme processes for pulp and paper: a review of recent developments. In: Wood deterioration and preservation: advances in our changing world, vol 845. Oxford University Press, Oxford, pp 210–239CrossRefGoogle Scholar
  18. Kirimura J, et al (1969) Contribution of peptides and amino acids to the taste of foods. J Agric Food Chem 17:689–695CrossRefGoogle Scholar
  19. Kirk O, Christensen MW (2002) Lipases from Candida antarctica: unique biocatalysts from a unique origin. Org Process Res Dev 6:446–451CrossRefGoogle Scholar
  20. Kussendrager KD, van Hooijdonk (2000) Lactoperoxidase: physico-chemical properties, occurrence, mechanism of action and applications. Br J Nutr 84:S19–S25CrossRefGoogle Scholar
  21. Leon AE, et al (2002) Utilization of enzyme mixtures to retard bread crumb firming. J Agric Food Chem 50:1416–1419CrossRefGoogle Scholar
  22. Lewis SM (2004) Method for producing ethanol using raw starch. International Patent Application WO/2004/081193Google Scholar
  23. Lubertozzi D, Keasling JD (2009) Developing Aspergillus as a host for heterologous expression. Biotechnol Adv 27:53–75CrossRefGoogle Scholar
  24. Martínez-Anaya MA (1996) Enzymes and bread flavor. J Agric Food Chem 44:2469–2480CrossRefGoogle Scholar
  25. Polizeli MLTM, et al (2005) Xylanases from fungi: properties and industrial applications. Appl Microbiol Biotechnol 67:577–591CrossRefGoogle Scholar
  26. Pollard DJ, Woodley JM (2007) Biocatalysis for pharmaceutical intermediates: the future is now. Trends Biotechnol 25:66–73CrossRefGoogle Scholar
  27. Röhm O (1913) Verfahren zum Reinigen von Wäschestücken aller Art. German Patent 283 923Google Scholar
  28. Sandine WE, Elliker PR (1970) Microbially induced flavors and fermented foods. Flavor in fermented dairy products. J Agric Food Chem 18:557–562Google Scholar
  29. Schuster E, et al (2002) On the safety of Aspergillus niger – a review. Appl Microbiol Biotechnol 59:426–435CrossRefGoogle Scholar
  30. Soetaert W, Vandamme E (2006) The impact of industrial biotechnology. Biotechnol J 1:756–769CrossRefGoogle Scholar
  31. Tanaka N (2000) Shoyu: the flavor of Japan. Jpn Found Newsl 27:1–12Google Scholar
  32. Tao J, Xu J-H (2009) Biocatalysis in development of green pharmaceutical processes. Curr Opin Chem Biol 13:43–50CrossRefGoogle Scholar
  33. Thanikaivelan T, et al (2004) Progress and recent trends in biotechnological methods for leather processing. Trends Biotechnol 22:181–188CrossRefGoogle Scholar
  34. Thanikaivelan T, et al (2005) Recent trends in leather making: processes, problems, and pathways. Crit Rev Environ Sci Technol 35:37–79CrossRefGoogle Scholar
  35. United Nations (2009) United Nations environment programme. http://www.unep.org/themes/climatechange/default.asp. Accessed 14 June 2009
  36. Wohlgemuth R (2009) The locks and keys to industrial biotechnology. New Biotechnol 25:204–213CrossRefGoogle Scholar
  37. Wong CM, et al (2008) Glucose oxidase: natural occurrence, function, properties and industrial applications. Appl Microbiol Biotechnol 78:927–938CrossRefGoogle Scholar
  38. Woodley JM (2008) New opportunities for biocatalysis: making pharmaceutical processes greener. Trends Biotechnol 26:321–327CrossRefGoogle Scholar
  39. Xu X (2005) Modification of oils and fats by lipase-catalyzed interesterification: aspects of process engineering. In: Bornscheuer UT (ed) Enzymes in lipid modification. Wiley-VCH, pp 190–215Google Scholar
  40. Young TW (2009) Beer. In: Encyclopaedia Britannica. http://www.britannica.com/EBchecked/topic/58378/beer. Accessed 27 June 2009
  41. Zika E, et al (2007) Consequences, opportunities and challenges of modern biotechnology for Europe. European Commision, LuxembourgGoogle Scholar

Copyright information

© Springer-Verlag Berlin Heidelberg 2011

Authors and Affiliations

  1. 1.Novozymes A/SBagsværdDenmark

Personalised recommendations