Singh Rajendra, Kumar Manoj, Mittal Anshumali, Mehta Praveen Kumar
Department of Biochemistry, VP Chest Institute, University of Delhi, Delhi, 110007, India.
Mill Hill Laboratory, Division of Structural Biology and Biophysics, The Francis Crick Institute, London, UK.
3 Biotech. 2016 Dec;6(2):174. doi: 10.1007/s13205-016-0485-8. Epub 2016 Aug 19.
Biocatalytic potential of microorganisms have been employed for centuries to produce bread, wine, vinegar and other common products without understanding the biochemical basis of their ingredients. Microbial enzymes have gained interest for their widespread uses in industries and medicine owing to their stability, catalytic activity, and ease of production and optimization than plant and animal enzymes. The use of enzymes in various industries (e.g., food, agriculture, chemicals, and pharmaceuticals) is increasing rapidly due to reduced processing time, low energy input, cost effectiveness, nontoxic and eco-friendly characteristics. Microbial enzymes are capable of degrading toxic chemical compounds of industrial and domestic wastes (phenolic compounds, nitriles, amines etc.) either via degradation or conversion. Here in this review, we highlight and discuss current technical and scientific involvement of microorganisms in enzyme production and their present status in worldwide enzyme market.
几个世纪以来，人们一直在利用微生物的生物催化潜力来生产面包、葡萄酒、醋和其他常见产品，却并不了解其成分的生化基础。由于微生物酶具有稳定性、催化活性，且比植物和动物酶易于生产和优化，因此在工业和医学领域的广泛应用中受到了关注。由于加工时间缩短、能源投入低、成本效益高、无毒且环保等特点，酶在各个行业（如食品、农业、化工和制药）中的使用正在迅速增加。微生物酶能够通过降解或转化来降解工业和生活废物中的有毒化合物（酚类化合物、腈类、胺类等）。在本综述中，我们重点介绍并讨论了微生物在酶生产中的当前技术和科学参与情况以及它们在全球酶市场中的现状。
