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α-l-Arabinofuranosidases: the potential applications in biotechnology

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  • Published:
Journal of Industrial Microbiology and Biotechnology

Abstract

Recently, α-l-arabinofuranosidases (EC3.2.1.55) have received increased attention primarily due to their role in the degradation of lignocelluloses as well as their positive effect on the activity of other enzymes acting on lignocelluloses. As a result, these enzymes are used in many biotechnological applications including wine industry, clarification of fruit juices, digestion enhancement of animal feedstuffs and as a natural improver for bread. Moreover, these enzymes could be used to improve existing technologies and to develop new technologies. The production, mechanisms of action, classification, synergistic role, biochemical properties, substrate specificities, molecular biology and biotechnological applications of these enzymes have been reviewed in this article.

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Notes

  1. Moromi is a fermenting mixture or mash of rice, water, koji (malted soybeans) and A. oryzae, which is produced during the traditional fermentation of soy sauce and in the production of sake, the traditional alcoholic beverage in Japan.

  2. as cited by [108].

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  1. National Institute Of Oceanography, 403004, Dona Poula, Goa, India

    Mondher Th. Numan & Narayan B. Bhosle

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Numan, M.T., Bhosle, N.B. α-l-Arabinofuranosidases: the potential applications in biotechnology. J IND MICROBIOL BIOTECHNOL 33, 247–260 (2006). https://doi.org/10.1007/s10295-005-0072-1

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