Table Of ContentMicrobial Enzymes in Production of
Functional Foods and Nutraceuticals
This book is a valuable reference that discusses green technologies, like enzyme technologies, to
meet the ever-growing demand of nutraceuticals and functional foods. Microorganisms like bacteria
(lactic acid bacteria, Bacillus species), yeasts, and filamentous fungi have been exploited for food
preparations globally. Microbial Enzymes in Production of Functional Foods and Nutraceuticals
discusses how to use them commercially. Chapters include enzyme sources, processing, and the
health benefits of microbial enzymes. Other interesting Chapters include the application of metage-
nomics and the molecular engineering of enzymes. This book is useful for students, academicians,
and industry experts in food science and applied microbiology.
Microbial Enzymes in
Production of Functional
Foods and Nutraceuticals
Edited by
Amit Kumar Rai
Ranjna Sirohi
Luciana Porto de Souza Vandenberghe
Parameswaran Binod
First Edition published 2023
by CRC Press
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Parameswaran Binod; individual chapters, the contributors
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DOI: 10.1201/9781003311164
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Contents
Preface..............................................................................................................................................vii
About the Authors .............................................................................................................................ix
List of Contributors ...........................................................................................................................xi
SECTION I Introduction and Perspective
Chapter 1 Microbial Enzymes for Production of Functional Foods and Nutraceuticals ..............3
Kalivarathan Divakar, Muthu Suryia Prabha, Parameswaran Binod,
and Palanisamy Athiyaman Balakumaran
SECTION II Sources of Microbial Enzymes for
Nutraceutical Production
Chapter 2 Enzymes from Lactic Acid Bacteria for Nutraceuticals Production ..........................25
Mousumi Ray, Ashwini Manjunath, Rwivoo Baruah,
and Prakash M. Halami
Chapter 3 Fungal Enzymes for Applications in Functional Food Industry ................................45
Susan Grace Karp, Jéssica Aparecida Viesser,
Maria Giovana Binder Pagnoncelli, Fernanda Guilherme Prado,
Leticia Schneider Fanka, Walter José Martínez-Burgos,
Fernanda Kelly Mezzalira, and Carlos Ricardo Soccol
Chapter 4 Enzymes from Bacillus spp. for Nutraceutical Production ........................................65
Luiz Alberto Junior Letti, Leonardo Wedderhoff Herrmann,
Rafaela de Oliveira Penha, Ariane Fátima Murawski de Mello,
Susan Grace Karp, and Carlos Ricardo Soccol
SECTION III Specific Microbial Enzymes and Their
Application in Functional Foods Production
Chapter 5 Microbial Production and Application of Pullulanases .............................................91
Krishna Gautam, Poonam Sharma, Pallavi Gupta, and Vivek Kumar Gaur
Chapter 6 Microbial Proteases for Production of Bioactive Peptides .......................................109
Divyang Solanki, Reena Kumari, Sangeeta Prakash, Amit Kumar Rai,
and Subrota Hati
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vi Contents
Chapter 7 Microbial Enzymes for the Production of Xylooligosaccharides .............................131
Cristina Álvarez, Elia Tomás-Pejó, Cristina González-Fernández,
and María José Negro
Chapter 8 Microbial Enzymes for Production of Fructooligosaccharides................................153
Kim Kley Valladares-Diestra, Luciana Porto de Souza Vandenberghe,
Dão Pedro de Carvalho Neto, Luis Daniel Goyzueta-Mamani,
and Carlos Ricardo Soccol
Chapter 9 Enzymes for Lactose Hydrolysis and Transformation .............................................173
Ariane Fátima Murawski de Mello,
Luciana Porto de Souza Vandenberghe, Clara Matte Borges Machado,
Agnes de Paula Scheer, Aline B. Argenta,
Gilberto Vinicius de Melo Pereira, Alexander da Silva Vale,
and Carlos Ricardo Soccol
Chapter 10 Microbial Enzymes for Reduction of Antinutritional Factors .................................195
Adenise Lorenci Woiciechowski, Maria Giovana Binder Pagnoncelli,
Thamarys Scapini, Fernanda Guilherme Prado,
Fernanda Kelly Mezzalira, Carolina Mene Savian,
and Carlos Ricardo Soccol
Chapter 11 Microbial Enzymes for the Recovery of Nutraceuticals from Agri-Food Waste ....219
Sri Charan Bindu Bavisetty, Nur Maiyah, Shahrim Ab Karim,
Dave Jaydeep Pinakin, Wahyu Haryati Maser, Kantiya Petsong,
Theeraphol Senphan, Ali Muhammed Moula Ali
SECTION IV Technologies for Improved Enzyme
Systems for Nutraceutical Production
Chapter 12 Molecular Engineering of Microbial Food Enzymes ..............................................251
Ammini Naduvanthar Anoopkumar, Embalil Mathachan Aneesh,
Aravind Madhavan, Parameswaran Binod, Mukesh Kumar Awasthi,
Mohammed Kuddus, Ashok Pandey, Laya Liz Kuriakose,
and Raveendran Sindhu
Chapter 13 Metagenomics for the Identification of Microbial Enzymes for Nutraceutical
Production ................................................................................................................263
Pratyusha Patidar and Tulika P. Srivastava
Chapter 14 CRISPR Technology for Probiotics and Nutraceuticals Production ........................283
Jalaja Vidya, Yesodharan Vysakh, and Anand Krishnan
Index ..............................................................................................................................................301
Preface
The book entitled Microbial Enzymes in Production of Functional Foods and Nutraceuticals is
part of a book series that is published with the partnership of Taylor & Francis Group and the
Biotech Research Society, India (BRSI). Application of microbial enzymes in the functional food
industry is gaining popularity due to their advancement in production-specific nutraceuticals using
novel microbial enzymes with unique properties. Microbial enzymes have been applied on different
food substrates to produce nutraceuticals with a wide range of health benefits as well as reduction of
antinutritional factors. These enzymes are also applied for recovery of nutraceuticals from agri-food
processing by-products. Due to the increasing demand for enzymes in the functional food industry,
they are produced using native microorganisms as well as genetically modified candidates with
improved properties. Enzymes produced using Bacillus species, lactic acid bacteria, and fungi have
been characterized and applied for production of a wide range of nutraceuticals.
This book covers a broad range of topics related to microbial enzymes, their sources, and
application in the production of functional foods. The contribution of experts from the sci-
entific community in specific areas of microbial enzymes from different parts of the globe is
compiled in this book. The book has four sections including (1) introductory and perspective
chapter, (2) sources of microbial enzymes for nutraceutical production, (3) specific microbial
enzymes and their application in functional foods production, and (4) technologies for improved
enzyme systems for nutraceutical production. The biocatalysts that have been applied for the pro-
duction of value-added nutraceuticals mainly include proteases, and specific carbohydrate active
enzymes (pullulanases, β-galactosidases, β-glucosidase, xylanase, etc.) are discussed. There are
specific chapters on different microbial enzymes for the production of value-added molecules.
The value-added molecules produced and modified using microbial enzymes include bioactive
peptides, galactooligosaccharides, resistant starch, fructooligosaccharides, and free polyphenols.
There are separate chapters on the application of microbial enzymes on the reduction/transfor-
mation of antinutritional factors and lactose. The bioactive compounds produced on enzymatic
treatment are responsible for specific health benefits including antioxidant, anticancer, antihy-
pertensive, cardioprotective, and prebiotic activities that are discussed in different chapters. The
strategic approach of applying enzyme technologies for the production of high-value nutraceu-
ticals from agri-food processing waste is also described. The scientific information on mining
genes from metagenomes and genetic modification of microbial enzymes for improving their cat-
alytic capacity providing economical alternatives to chemical industrial processes for functional
food production is provided in this book. Due to increasing global demand for functional foods
with specific health benefits, microbial enzymes are gaining popularity. This book on microbial
enzymes provides comprehensive information on current enzyme technologies related to the pro-
duction of functional foods.
We sincerely appreciate the contribution of scientific experts from different countries for shar-
ing their knowledge on microbial enzyme technologies for the functional food industry and health
sector during the pandemic period. We strongly believe that this book provides enriched scientific
information that will be useful for researchers, students, academicians, and industry experts in food
biotechnology and applied microbiology. We are grateful to reviewers for their sincere efforts and
acknowledge them for their contribution in the critical review of the chapters. We sincerely acknowl-
edge Prof. Ashok Pandey, Chief Mentor, BRSI, and Managing Editor of the series and the BRSI for
providing us the opportunity to prepare this book and guiding us during the editing and publica-
tion process for bringing this book in the final form. We thank the team of Taylor & Francis Group
including Dr. Gagandeep Singh, Senior Publisher, Ms. Madhurima Kahali, Editor II (Life Sciences),
vii
viii Preface
Ms. Neha Bhatt, Editorial Assistant, CRS Press, and the entire team at CRC Press/Taylor & Francis
Group for their consistent support during the publication process.
Editors
Amit Kumar Rai
Ranjna Sirohi
Luciana Porto de Souza Vandenberghe
Parameswaran Binod
About the Authors
Dr Amit Kumar Rai is Scientist (C) at the Institute of Bioresources and Sustainable Development,
Mizoram Node, Aizawl, India. He completed his doctorate from CSIR – Central Food Technological
Research Institute, Mysore. His major area of interest is food biotechnology for the production of
nutraceuticals and functional foods rich in bioactive peptides and isoflavones using microorgan-
isms. He has developed bioprocess for production of milk and legume-based bioactive peptides
enriched fermented products that can be beneficial during oxidative stress and hypertension. He has
filed 4 patents, 102 publications, including 73 research and review papers, 3 books, and 26 book
chapters to his credit.
Dr Ranjna Sirohi is an Assistant Professor with the University of Petroleum and Energy Studies,
Uttarakhand, India. She has served as a post doctorate researcher at Korea University, Seoul, South
Korea. She completed her doctorate in Process and Food Engineering from G.B. Pant University of
Agriculture and Technology, Pantnagar, India. She has worked as researcher at École Polytechnique
Fédérale de Lausanne, Switzerland. Her major research interests are bioprocess technology, food
and food waste valorization, waste to wealth, and biofuels. She has 94 publications including 60
research and review papers, 13 book chapters, 7 popular articles, and 14 conference proceedings to
her credit.
Dr Luciana Porto de Souza Vandenberghe is a Full Professor with the Department of Bioprocess
Engineering and Biotechnology, Federal University of Paraná, Curitiba, Brazil. She is a member of
the Bioprocess Engineering and Biotechnology Graduation Program at UFPR. Dr. Vandenberghe
obtained her PhD in Génie de Procédés Industriels – Biotechnologie from Université de Technologie
de Compiègne (2000), France. Her areas of interest include bioprocess engineering and biotechnol-
ogy and industrial microbiology, with focus on valorization of solid and liquid agro-industrial sub-
products through submerged and solid-state fermentation for biomolecules production including
industrial enzymes, organic acids, biopolymers, and plant growth hormones. She has published
136 papers, 60 book chapters, and 25 deposed patents.
Dr Parameswaran Binod is a Principal Scientist with the Microbial Processes and Technology
Division of CSIR – National Institute for Interdisciplinary Science and Technology, Trivandrum,
India. He obtained his PhD in Biotechnology from the University of Kerala, Thiruvananthapuram,
India. He worked as a post-doctoral Fellow at the Korea Institute of Energy Research, Daejeon,
South Korea, and later joined as scientist at CSIR – National Institute for Interdisciplinary Science
and Technology, Thiruvananthapuram, India. His research interests include biomass to fuels and
chemicals, biopolymers, and enzyme technology. He has more than 200 publications with h-index
of 48. His name is listed in the world’s top 2% of scientists for the whole career as per the study by
Stanford University and Elsevier in the year 2020.
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