320
applications, among them are those used in food and feed applications (Binod et al.
2008). These include enzymes used in baking, beverages and brewing, dairy and
meat industry, dietary supplements, as well as fats and oils (Berka and Cherry 2006;
Kirk et al. 2002).
Moreover, with the advent of recombinant DNA technology and protein engineering a microbe can be manipulated and cultured in large quantities to meet
increased demand (Liu et al. 2013). Associated driving factors that motivate the use
of microbial enzymes in industrial applications are increasing demand of consumer
goods, need of cost reduction, natural resources depletion, and environmental safety
(Choi et al. 2015).
Production of Exogenous Enzymes
Microorganisms are being the most important source of commercial enzymes today.
Enzyme manufacturers have optimized microorganisms for the production of
enzymes through natural selection and classical breeding techniques (Agarwal and
Sahu 2014). A few years later, for the first time, an enzyme (a protease) was produced by fermentation of Bacillus licheniformis. In this, way, large-scale production
of enzymes became possible, thus facilitating the industrial application of enzymes
(Chaudhary et al. 2015). The primary source of industrial enzymes is microorganisms, out of which, 50% originate from fungi and yeast, 35% from bacteria, while
the remaining 15% are either of plant or animal origin (Anisa and Girish 2014).
Amylolytic Enzymes
Amylase can be obtained from different species of microorganisms, but for commercial use, α-amylase derived from Bacillus licheniformis, Bacillus stearothermophilus, and Bacillus amyloliquefaciens has number of applications in different
industries such as in food, fermentation, textiles and paper industries (Konsoula and
Liakopoulou-Kyriakides 2007; Pandey et al. 2000). Fungal enzymes are limited to
terrestrial isolates, mostly to Aspergillus and Penicillium (Kathiresan and
Manivannan 2006). Aspergillus oryzae is considered to be the favorable host for the
production of commercial enzymes including í µí»¼-amylase (Jin et al. 1998).
Several bacterial isolates were isolated from Egyptian soil and were capable to
grow and produce amylases. Among these isolates, Baccilus amyloliquefaciens was
found to produce the highest amylases activity. For the production of amylases, nine
agro-industrial residues were added as carbon sources to the basal medium. The
medium supplemented with potato starchy waste as the sole carbon source enhanced
the enzyme activity more than soluble starch as control for α, β and γ amylases
activity, as it increased by B. amyloliquefaciens about 1.26 and 4 and eightfold,
respectively after 48 h at 50 °C using rotary shaker at 150 rpm. B. amyloliquefaciens
S. Farooq et al.
applications, among them are those used in food and feed applications (Binod et al.
2008). These include enzymes used in baking, beverages and brewing, dairy and
meat industry, dietary supplements, as well as fats and oils (Berka and Cherry 2006;
Kirk et al. 2002).
Moreover, with the advent of recombinant DNA technology and protein engineering a microbe can be manipulated and cultured in large quantities to meet
increased demand (Liu et al. 2013). Associated driving factors that motivate the use
of microbial enzymes in industrial applications are increasing demand of consumer
goods, need of cost reduction, natural resources depletion, and environmental safety
(Choi et al. 2015).
Production of Exogenous Enzymes
Microorganisms are being the most important source of commercial enzymes today.
Enzyme manufacturers have optimized microorganisms for the production of
enzymes through natural selection and classical breeding techniques (Agarwal and
Sahu 2014). A few years later, for the first time, an enzyme (a protease) was produced by fermentation of Bacillus licheniformis. In this, way, large-scale production
of enzymes became possible, thus facilitating the industrial application of enzymes
(Chaudhary et al. 2015). The primary source of industrial enzymes is microorganisms, out of which, 50% originate from fungi and yeast, 35% from bacteria, while
the remaining 15% are either of plant or animal origin (Anisa and Girish 2014).
Amylolytic Enzymes
Amylase can be obtained from different species of microorganisms, but for commercial use, α-amylase derived from Bacillus licheniformis, Bacillus stearothermophilus, and Bacillus amyloliquefaciens has number of applications in different
industries such as in food, fermentation, textiles and paper industries (Konsoula and
Liakopoulou-Kyriakides 2007; Pandey et al. 2000). Fungal enzymes are limited to
terrestrial isolates, mostly to Aspergillus and Penicillium (Kathiresan and
Manivannan 2006). Aspergillus oryzae is considered to be the favorable host for the
production of commercial enzymes including í µí»¼-amylase (Jin et al. 1998).
Several bacterial isolates were isolated from Egyptian soil and were capable to
grow and produce amylases. Among these isolates, Baccilus amyloliquefaciens was
found to produce the highest amylases activity. For the production of amylases, nine
agro-industrial residues were added as carbon sources to the basal medium. The
medium supplemented with potato starchy waste as the sole carbon source enhanced
the enzyme activity more than soluble starch as control for α, β and γ amylases
activity, as it increased by B. amyloliquefaciens about 1.26 and 4 and eightfold,
respectively after 48 h at 50 °C using rotary shaker at 150 rpm. B. amyloliquefaciens
S. Farooq et al.