PROTEIN BIOTECHNOLOGY: THE SIGNIFICANCE AND USE OF INDUSTRIAL POLYMER-DEGRADING ENZYMES

Omar, Mustafa M.

doi:10.58928/ku24.15306

	PROTEIN BIOTECHNOLOGY: THE SIGNIFICANCE AND USE OF INDUSTRIAL POLYMER-DEGRADING ENZYMES
Kirkuk University Journal for Agricultural Sciences (KUJAS)
Volume 15, Issue 3, September 2024, Pages 36-51 PDF (1.04 M)
Document Type: Review Paper
DOI: 10.58928/ku24.15306
Author
Mustafa M. Omar^*
Kirkuk University / College of Agriculture
Abstract
Microorganisms are the primary source of industrial enzymes, with Bacillus and Aspergillus species being the leading producers. Bacillus strains have historically been used to synthesize commercially significant enzymes due to their status as GRAS (Generally Recognized as Safe) and their extensive distribution in the natural environment. Yeast, particularly Saccharomyces, may provide many significant enzymes in industry. Primary and secondary screening techniques identify microorganisms that are enabled to produce the target enzyme. Modern genetic engineering techniques, such as new recombinant DNA and genetic mutations, have increased yields. The thermophilic microorganisms are used to obtain enzymes with enhanced stability, and they are highly active at temperatures over 80°C. These thermostable enzymes enable several industrial processes that rely on enzyme catalysis to be conducted at higher temperatures, enabling more excellent response rates. However, most thermophiles have not undergone thorough characterization and are not included in the GRAS list. Global sales of "Bulk Enzymes "are approximately US $600 million annually, with 66% attributed to different proteolytic preparations. Isomerases, particularly isomerases, generate around 550 million in yearly sales. Lipases now represent a small portion of overall enzyme sales, but the need for lipases is expected to increase. Massive quantities of degrading enzymes are used in various biotechnological procedures, such as brewing, winemaking, and cheese manufacturing. Enzymatic preparations are used in the brewing, bread-making, and cheese-making sectors. They have made it easier to design other biotechnological methods that generate diverse, commercially significant products to improve the taste, flavor, and appearance characteristics of food items, age meat, clarify juices, and are included in various detergent formulations.
Keywords
Industrial enzyme; Degrading Enzymes; Recombinant DNA; Bulk enzymes; GRAS

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