Table Of ContentHigh Value Fermentation
Products Volume 2
Scrivener Publishing
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Publishers at Scrivener
Martin Scrivener ([email protected])
Phillip Carmical ([email protected])
High Value Fermentation
Products Volume 2
Human Welfare
Edited by
Saurabh Saran, Vikash Babu,
and Asha Chaubey
This edition first published 2019 by John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, USA and Scrivener
Publishing LLC, 100 Cummings Center, Suite 541J, Beverly, MA 01915, USA
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Library of Congress Cataloging-in-Publication Data
ISBN 978-1-119-55483-7
Cover image: Capsule counting machine, Garn Phakathunya | Dreamstime.com
Cover design Kris Hackerott
Set in size of 11pt and Minion Pro by Exeter Premedia Services Private Ltd., Chennai, India
Printed in the USA
10 9 8 7 6 5 4 3 2 1
Contents
Foreword xv
Acknowledgements xvii
Preface xix
About the Editors xxi
1 Challenges and Opportunities for the Production of
Industrial Enzymes by Fermentation 1
Andrés Illanes
1.1 Introduction 1
1.1.1 Sources of Enzymes as Process Catalysts 1
1.1.2 Advantages of Microorganisms as Hosts for Enzyme Production 2
1.2 Production of Microbial Enzymes by
Fermentation: A Process Perspective 5
1.2.1 Enzyme Synthesis 6
1.2.2 Enzyme Recovery 6
1.2.3 Enzyme Purification 7
1.2.4 Enzyme Formulation 10
1.2.5 Market Outlook for Industrial Enzymes 11
1.3 Building Up Enzyme Catalysts for Process Applications 12
1.4 Conclusions 15
References 15
2 Biotechnology of Leather: An Alternative to
Conventional Leather Processing 23
Saurabh Saran, Shifali Chib and R. K. Saxena
2.1 Introduction 23
2.2 Structure and Significance of Leather Industry 25
2.3 History of Leather 26
2.3.1 The Making of Leather Goods 27
2.4 Conventional Methods for Leather Processing 28
2.4.1 Pre-Tanning or Beam House Operations 29
2.4.1.1 Curing 29
2.4.1.2 Soaking 29
v
vi Contents
2.4.1.3 Liming 29
2.4.1.4 Dehairing 29
2.4.1.5 Deliming 30
2.4.1.6 Bating 30
2.4.1.7 Pickling 30
2.4.1.8 Degreasing 30
2.4.2 Tanning 31
2.4.3 Post-Tanning 31
2.4.4 Finishing 31
2.5 Biotechnology in Leather Industry 32
2.6 A Good Alternative to Conventional Chemicals in
Leather Processing 34
2.7 Enzymes for Leather Processing 35
2.7.1 Enzymes for Soaking 36
2.7.2 Enzymes for Dehairing 37
2.7.3 Enzymes for Liming 40
2.7.4 Enzymes for Bating 40
2.7.5 Enzymes for Degreasing 41
2.8 Importers and Exporters of Top Leather 41
2.9 Outlook 42
References 42
3 Enzyme Catalysis: A Workforce to Productivity of
Textile Industry 49
Sharrel Rebello, Embalil Mathachan Aneesh,
Raveendran Sindhu, Parameswaran Binod, Ashok Pandey
and Edgard Gnansounou
3.1 Introduction 49
3.2 Major Textile Enzymes, Mechanism of
Action and Microbial Sources 51
3.2.1 Amylases 51
3.2.2 Cellulases 54
3.2.3 Proteases 54
3.2.4 Laccases 57
3.3 Applications in Textile Industry 57
3.3.1 Desizing 57
3.3.2 Bioscouring 57
3.3.3 Biobleaching 58
3.3.4 Stone Washing 58
3.3.5 Enzyme-Assisted Dyeing 58
3.3.6 Effluent Treatment 59
3.4 Technological Advancements to Enhanced Production
of Textile Enzymes 59
3.5 Conclusion 60
Acknowledgement 60
References 60
Contents vii
4 Current Trends in the Production of Ligninolytic Enzymes 67
Susana Rodríguez-Couto
4.1 Introduction 67
4.2 Ligninolytic Enzymes 68
4.2.1 Lignin Peroxidase 68
4.2.2 Manganese-Dependent Peroxidase 71
4.2.3 Versatile Peroxidase 72
4.2.4 Laccase 73
4.3 Sources of Ligninolytic Enzymes 75
4.3.1 Wood-Degrading Fungi 75
4.3.2 Bacteria 77
4.4 Production of Ligninolytic Enzymes 77
4.5 Purification of Ligninolytic Enzymes 78
4.6 Potential Applications of Ligninoytic Enzymes 78
4.7 Outlook 80
References 81
5 Asava-Arishta: A Multi-Advantageous Fermented Product in Ayurveda 89
Varun Kumar Singh, Avinash Narwaria and C. K. Katiyar
5.1 Introduction 89
5.2 Definition of Asava and Arishta 90
5.3 Method of Preparation for Asava Arishta 91
5.3.1 Purvakarma Includes (Pre-Fermentation Process) 92
5.3.2 Pradhanakarma Includes (Fermentation Process) 92
5.3.3 Pashchata Karma Includes (Post-Fermentation) 92
5.3.4 Industry Practice for Preparation of Asava-Arishta 92
5.3.4.1 Preparation of Raw Materials 92
5.3.4.2 Fermentation 96
5.3.4.3 Filtration and Maturation 97
5.3.4.4 Quality Check, Packaging and Storage 98
5.4 Role of Ingredients and Process 98
5.4.1 Role of Extraction 98
5.4.2 Role of Sugar/Sugar Source 100
5.4.3 Role of Dhataki Flower and Microbes 101
5.4.4 Role of Prakshep Dravya/Spices 103
5.5 Advantages of Asava–Arishta Over Other
Dosage Form 104
5.6 Future Perspective 104
Acknowledgements 105
References 106
6 Production and Applications of Polyunsaturated
Fatty Acids 109
Sabeela Beevi Ummalyma, Raveendran Sindhu,
Parameswaran Binod, Ashok Pandey and
Edgard Gnansounou
6.1 Introduction 109
viii Contents
6.2 Biosynthesis of Polyunsaturated Fatty Acids 110
6.3 Sources of Polyunsaturated Fatty Acids 112
6.3.1 Microbial Source 112
6.3.2 Plant and Microalgal Source 113
6.4 Different Fermentation Process for PUFA Production 118
6.5 Application of PUFAs 119
6.6 Future Perspectives 119
6.7 Conclusion 120
Acknowledgements 120
References 120
7 Functional Foods and Their Health Benefits 127
Rwivoo Baruah, Krishan Kumar and Arun Goyal
7.1 Introduction 127
7.2 Fermented Functional Foods 128
7.2.1 Benefits of Fermented Functional Foods 128
7.2.2 Synthesis of Nutraceuticals and Bioactive
Compounds in Fermented Functional Food 129
7.2.3 Fermented Functional Foods and Their
Health Benefits 129
7.2.3.1 Yoghurt 129
7.2.3.2 Cheese 131
7.2.3.3 Kimchi 132
7.2.3.4 Soy Sauce 133
7.2.3.5 Sourdough 134
7.3 Functional Whole Foods 135
7.3.1 Cereals 135
7.3.2 Culinary Herbs and Spices 139
7.4 Conclusion 140
References 141
8 Industrially Important Biomolecules From Cyanobacteria 147
Y. P. Reddy, R. K. Yadav, K. N. Tripathi, A. Borah, P. Jaiswal
and G. Abraham
8.1 Introduction 147
8.2 Cultivation Methods for Cyanobacteria 148
8.3 Multifaceted Role of Biocompounds Found
in Cyanobacteria 150
8.3.1 Plant Growth Promoting Compounds 151
8.3.2 Soil Health Improvement 151
8.3.3 Bioremediation 152
8.3.4 Compounds for Biocontrol 152
8.3.5 Bioenergy Applications 153
8.3.6 Medical Applications 153
8.3.7 Applications in Food Sector 154
8.3.8 Other Value-Added Biomolecules 154
8.4 Industrial-Scale Production and Commercial Status 155
Contents ix
8.5 Future Perspectives 155
Acknowledgements 156
References 156
9 Augmenting Bioactivity of Plant-Based Foods Using Fermentation 165
Sonam Chouhan, Kanika Sharma and Sanjay Guleria
9.1 Introduction 165
9.2 Effect of Fermentation on Bioactivity of
Plant-Based Foods 166
9.3 Different Fermentation Procedures 168
9.3.1 Solid State Fermentation (SSF) 168
9.3.2 Submerged Fermentation/ Liquid Fermentation
(SmF/LF) 169
9.4 Factors Affecting Fermentation Process 169
9.5 Bioactive Properties of Fermented Foods 172
9.5.1 Antioxidant Effect 173
9.5.2 Antimicrobial Effect 174
9.5.3 Anti-Inflammatory Effect 175
9.5.4 Antidiabetic Effect 176
9.5.5 Other Biological Effects of Fermented
Plant Extracts 177
9.6 Conclusion and Future Perspectives 177
References 178
10 Probiotic Intervention for Human Health and Disease 185
Bilqeesa Bhat and Bijender Kumar Bajaj
10.1 Introduction 185
10.2 Various Sources of Probiotics 188
10.3 Commercially Developed Probiotic Products 190
10.4 Global Market of Probiotics 190
10.5 Probiotic Production From Fermentation Process 194
10.6 Health Implications of Gut Microbiota Dynamics 194
10.6.1 Probiotics and Cardio Vascular Diseases, Blood Pressure,
Obesity and Diabetes 195
10.6.2 Cholesterol Reducing and Total Lipid Profile Influencing
Potential of Probiotics 196
10.6.3 Probiotic Intervention in Neurological
Disorders 198
10.6.4 Health Benefits of Probiotic Exopolysaccharides 199
10.6.5 Antimicrobial Potential of Probiotics 199
10.6.6 Probiotics for Bacterial Vaginosis 201
10.6.7 Probiotics for Treatment of Diarrhea 201
10.6.8 Probiotics for Urinary Tract Infections 202
10.7 Conclusions 203
Acknowledgement 203
References 204
x Contents
11 Saccharomyces - Eukaryotic Probiotic for
Human Applications 211
Alok Malaviya1, Shruti Malviya, Anil Agarwal,
Madhvi Mishra and Valina Dalmida
11.1 Introduction 211
11.2 Advantages of Eukaryotic Probiotics Over Prokaryotic Probiotics 213
11.3 Probiotic Properties of Approved Yeast Strains 215
11.3.1 Survival in Gastrointestinal Tract 215
11.3.2 Stress Tolerance Capability 217
11.3.3 Ability to Adhere with Gastrointestinal Tract 217
11.4 Pharmacodynamics of S. Boulardii 217
11.4.1 Effect on Enteric Pathogens 218
11.4.2 Neutralization of Bacterial Toxins 218
11.4.3 Modification of Host Cell Signalling 218
11.4.4 Trophic Effect on Intestinal Mucosa 219
11.4.5 Anti-Inflammatory Effect 219
11.5 Therapeutic Potentials of S.boulardii 219
11.5.1 Antibiotic-Associated Diarrhoea 219
11.5.2 Traveller’s Diarrhoea 219
11.5.3 Acute Diarrhoea in Children 220
11.5.4 Tube-Feeding-Associated Diarrhoea 220
11.5.5 Diarrhoea Associated with AIDS 220
11.5.6 Irritable Bowel Diseases and Irritable Bowel Syndrome 220
11.6 Fermentative Production of S. Boulardii 220
11.7 Commercial Impact of Probiotic Products
(Eukaryotic Probiotics) 224
11.8 Safety 224
11.9 Conclusion and Future Prospects 225
References 226
12 Bioactive Polysaccharides Produced by Microorganisms:
Production and Applications 231
Gilberto V. de Melo Pereiraa, Susan G. Karp, Luiz A. J. Letti,
Maria G. B. Pagnoncelli, Ana M. Finco,
Maria R. Machado and Carlos R. Soccol
12.1 Introduction 231
12.2 Classification and Structure of Polysaccharides 232
12.3 Fungal Polysaccharides 233
12.4 Bacterial Polysaccharides 238
12.5 Algal Polysaccharides 239
12.6 Microbial Polysaccharides Versus Plant Polysaccharides 240
12.7 Biological Activities of Microbial Polysaccharides 241
12.8 Microbial Polysaccharides Production 242
12.9 Microbial Polysaccharides Recovery 243
12.10 Conclusion 244
References 244
