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Articoli di riviste sul tema "Enzyme technology"

Autore: Grafiati
Pubblicato: 4 giugno 2021
Ultima modifica: 9 giugno 2025

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1

P, Keerthi, Lathif AK, and Nesaghi Amuthavel. "Enzyme Technology for Drug Discovery." Journal of Chemical Engineering & Process Technology 14, no. 14 (August 31, 2023): 8. https://doi.org/10.35248/2157-7048.23.14.471.

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Enzymes are biochemical catalysts that facilitate chemical reactions under Physiological conditions. Currently enzymes are being employed in industrial biotechnology for numerous purposes for the production of novel and sustainable products at a speedy rate. Enzyme technology is the change of an enzyme's structure or catalytic activity in order to produce new metabolites or participate in new reaction pathways. Simultaneously, significant technical advancements are encouraging the chemical and pharmaceutical sectors to embrace enzyme technology, a movement fueled by worries about health, energy, raw resources, and the environment. The therapeutic and financial success of small-molecule enzyme inhibitors, such as kinase inhibitors in oncology, enzyme targets are a key focus of contemporary drug research and development activities. Understanding the progression of an enzyme-catalyzed reaction can aid in conceptualizing different types of inhibitors and informing the design of screens to uncover desired pathways. Similarly, much of the current drug discovery and development work is focused on identifying and developing therapeutic candidates that act by inhibiting specific enzyme targets. The high levels of illness association and drag ability that characterize this family of proteins make enzymes appealing as drug development targets. The current practices and future directions in drug discovery enzymology in this expert opinion, with an emphasis on how a detailed understanding of the catalytic mechanism of specific enzyme can be used to identify and optimize small-molecule compounds that interact with conformationally distinct forms of the enzyme, resulting in high potency, high selectivity inhibitors. This review highlights the classical concepts of Enzyme technology and opens new routes for drug discovery.
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2

Woodward, JR. "Enzyme Technology." Biochemical Education 18, no. 2 (April 1990): 106. http://dx.doi.org/10.1016/0307-4412(90)90200-8.

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3

Hossain, M. Amjad, and John F. Kennedy. "Enzyme technology." Carbohydrate Polymers 15, no. 1 (January 1991): 120. http://dx.doi.org/10.1016/0144-8617(91)90026-9.

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4

Kopetzki, E., K. Lehnert, and P. Buckel. "Enzymes in diagnostics: achievements and possibilities of recombinant DNA technology." Clinical Chemistry 40, no. 5 (May 1, 1994): 688–704. http://dx.doi.org/10.1093/clinchem/40.5.688.

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Abstract We discuss, from an industrial point of view, the scope and possibilities of recombinant DNA technology for "diagnostic enzyme" production and application. We describe the construction of enzyme-overproducing strains and show how to simplify downstream processing, increase product quality and process profitability, improve diagnostic enzyme properties, and adjust enzymes to harsh assay conditions. We also consider some safety and environmental aspects of enzyme production. Other aspects of diagnostic enzymes that we cover are the facilitation of enzyme purification by attachment of short amino acid tails, the introduction of tails or tags for site-specific conjugation or oriented immobilization, the construction of bi- or multifunctional enzymes, and the production of enzyme-based diagnostic tests as demonstrated by the homogeneous immunoassay system of CEDIA tests. We use as examples of diagnostic enzymes glucose-6-phosphate dehydrogenase (EC 1.1.1.49), glucose oxidase (EC 1.1.3.4), alkaline phosphatase (EC 3.1.3.1), alpha-glucosidase (EC 3.2.1.20), pyruvate oxidase (EC 1.2.3.3), creatinase (EC 3.5.3.3), and beta-galactosidase (EC 3.2.1.23).
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5

Cowieson, A. J., M. Hruby, and E. E. M. Pierson. "Evolving enzyme technology: impact on commercial poultry nutrition." Nutrition Research Reviews 19, no. 1 (June 2006): 90–103. http://dx.doi.org/10.1079/nrr2006121.

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AbstractThe use of exogenous enzymes to improve the nutritional value of poultry diets is a relatively new concept. The technology is rapidly evolving, with new enzymes, enzyme combinations, and novel applications being developed as rapidly as regulatory restrictions will allow. Most researchers in the field of poultry nutrition would consider phytase to be the last significant leap forward in terms of enzyme use in the animal feed industry. However, there is a great deal of ongoing research into the next generation of enzymes with a focus on ingredient quality, predictability of response via least-square models, improvements in food safety, effect of bird age, effect of various side activities and enzyme dose, maximisation of net income and reduction in environmental pollution. It is the purpose of the present review article to summarise the current research in the area of feed enzymes for poultry and to speculate on future applications of enzymes and new enzyme technologies that may be of value to the industry in the coming years.
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6

COWAN, D. "Industrial enzyme technology." Trends in Biotechnology 14, no. 6 (June 1996): 177–78. http://dx.doi.org/10.1016/0167-7799(96)30009-7.

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7

Mao, Shucan, Jiawen Jiang, Ke Xiong, Yiqiang Chen, Yuyang Yao, Linchang Liu, Hanbing Liu, and Xiang Li. "Enzyme Engineering: Performance Optimization, Novel Sources, and Applications in the Food Industry." Foods 13, no. 23 (November 28, 2024): 3846. http://dx.doi.org/10.3390/foods13233846.

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This review summarizes the latest progress in enzyme preparation, including enzyme design and modification technology, exploration of new enzyme sources, and application of enzyme preparation in food processing, detection, and preservation. The directed evolution technology improved the stability and catalytic efficiency of enzymes, while enzyme immobilization technology enhanced reusability and industrial applicability. Extremozymes and biomimetic enzymes exhibit excellent performance under harsh conditions. In food processing, enzyme preparation can improve food quality and flavor. In food detection, enzymes combined with immune detection and biosensors realize rapid detection of allergens, pollutants, and pesticide residues. In food preservation, enzymes enhance food quality by extending shelf life and inhibiting microbial growth. In the future, enzyme engineering will be combined with computer-aided design, artificial intelligence, and new material technology to promote intelligent enzyme design and multifunctional enzyme preparation development and help the technological upgrading and sustainable development of the food industry and green chemistry.
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8

Moskowitz, Gerard J., and Suellen S. Noelck. "Enzyme-Modified Cheese Technology." Journal of Dairy Science 70, no. 8 (August 1987): 1761–69. http://dx.doi.org/10.3168/jds.s0022-0302(87)80208-4.

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9

Beilen, Jan B. van, and Zhi Li. "Enzyme technology: an overview." Current Opinion in Biotechnology 13, no. 4 (August 2002): 338–44. http://dx.doi.org/10.1016/s0958-1669(02)00334-8.

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10

Kwon, Oh Hyeong, and Yoshihiro Ito. "Bioconjugation for Enzyme Technology." Biotechnology and Genetic Engineering Reviews 18, no. 1 (July 2001): 237–63. http://dx.doi.org/10.1080/02648725.2001.10648015.

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11

Cowan, Don A., and Stephanie G. Burton. "Biocatalysts and Enzyme Technology." Macromolecular Chemistry and Physics 206, no. 14 (July 21, 2005): 1448. http://dx.doi.org/10.1002/macp.200500213.

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12

Gaziola, S. A., C. M. Teixeira, A. Ando, L. Sodek, and R. A. Azevedo. "Enzyme isolation and regulation with lysine biosynthesis and degradation in developing seeds of rice." International Rice Research Notes 21, no. 1 (April 1, 1996): 27–28. https://doi.org/10.5281/zenodo.6999483.

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Abstract (sommario):
This article 'Enzyme isolation and regulation with lysine biosynthesis and degradation in developing seeds of rice' appeared in the International Rice Research Notes series, created by the International Rice Research Institute (IRRI) to expedite communication among scientists concerned with the development of improved technology for rice and rice-based systems. The series is a mechanism to help scientists keep each other informed of current rice research findings. The concise scientific notes are meant to encourage rice scientists to communicate with one another to obtain details on the research reported.
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13

Cemre Altun, Gozde Yeshiltash, Cemre Altun, Gozde Yeshiltash. "PRODUCTION OF T7 RNA POLYMERASE ENZYME WITH RECOMBINANT DNA TECHNOLOGY." PIRETC-Proceeding of The International Research Education & Training Centre 30, no. 01 (February 10, 2024): 84–89. http://dx.doi.org/10.36962/piretc30012024-84.

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T7 RNA polymerase is an enzyme that performs RNA synthesis using the DNA template. RNA polymerases carry out the process of RNA synthesis using the template of DNA, while T7 RNA polymerase is an enzyme found in the genome of the T7 bacteriophage [1]. T7 RNA polymerase is an enzyme used especially in in vitro (extracellular) transcription experiments. This enzyme initiates RNA synthesis from the DNA template and creates the RNA molecule. T7 RNA polymerase is known for its high specificity and efficiency. It can synthesize RNA more quickly and effectively compared to other RNA polymerase enzymes. An important feature of the T7 RNA polymerase is its low requirement for additional protein factors. While some RNA polymerase enzymes require the presence of various protein factors for RNA synthesis, T7 RNA polymerase is less dependent on these factors. This feature enables T7 RNA polymerase to be used more simply and quickly [2,3].
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14

Bybee, Karen. "Enzyme Breaker Technology Increases Production." Journal of Petroleum Technology 52, no. 10 (October 1, 2000): 36–37. http://dx.doi.org/10.2118/1000-0036-jpt.

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15

Panke, Sven, and Marcel G. Wubbolts. "Enzyme technology and bioprocess engineering." Current Opinion in Biotechnology 13, no. 2 (April 2002): 111–16. http://dx.doi.org/10.1016/s0958-1669(02)00302-6.

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16

Whiteley, C. G., and D. J. Lee. "Enzyme technology and biological remediation." Enzyme and Microbial Technology 38, no. 3-4 (February 2006): 291–316. http://dx.doi.org/10.1016/j.enzmictec.2005.10.010.

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17

Rabinovich, Mikhail L. "Book review:Biocatalysis and Enzyme Technology." Biotechnology Journal 8, no. 7 (May 13, 2013): 764–67. http://dx.doi.org/10.1002/biot.201200401.

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18

Thomas, Daniel, and Gérard Gellf. "Enzyme technology and molecular biology." Journal of Chemical Technology and Biotechnology 32, no. 1 (April 24, 2007): 14–17. http://dx.doi.org/10.1002/jctb.5030320105.

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19

Bronstein, I., C. S. Martin, J. J. Fortin, C. E. Olesen, and J. C. Voyta. "Chemiluminescence: sensitive detection technology for reporter gene assays." Clinical Chemistry 42, no. 9 (September 1, 1996): 1542–46. http://dx.doi.org/10.1093/clinchem/42.9.1542.

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Abstract A series of enzyme-activated chemiluminescence-based assays of reporter gene expression, useful in many biomedical applications, has been developed. The chemiluminescence detection systems for beta-galactosidase, beta-glucuronidase (GUS), and secreted placental alkaline phosphatase (SEAP) reporter enzymes are all based on use of 1,2-dioxetane substrates. This detection technology also permits the combined luminescence detection of two different reporter enzymes in the same tube, e.g., a dual assay for beta-galactosidase and luciferase. The sensitivity of these chemiluminescence assays is several orders of magnitude greater than that of conventional colorimetric or fluorometric detection methods; e.g., the detection limit for beta-galactosidase by the chemiluminescence assay is 8 fg and by a fluorometric assay is 2 pg. Furthermore, chemiluminescence enables detection of beta-galactosidase, GUS, and SEAP enzyme concentrations over a dynamic range of more than five to six orders in magnitude. These assays offer highly sensitive, quantitative, rapid, nonisotopic detection of reporter enzymes that are widely used in both mammalian cells and plant cells.
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20

Li, Renjie, Linyu Qu, Yuqi Feng, Jinchao Hu, Yufei Mao, Qixuan Liu, Qijia Jiang, and Jie Huang. "Research Progress on Improving the Performance of Natural Enzymes with Catalytic Activity." Journal of Natural Science Education 1, no. 2 (March 2024): 72–75. http://dx.doi.org/10.62517/jnse.202417214.

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Enzyme modification technology can improve the catalytic activity and stability of enzymes, making them more suitable for use in the medical testing industry. This article focuses on seven molecular chemical modification methods, including small molecule chemical modification, polymer modification, enzyme cross-linking modification, and cofactor modification, as well as three genetic engineering modification methods, including directed evolution and site-specific mutation modification. The development prospects of enzyme modification technology are also discussed.
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21

ČAPOUNOVÁ, D., and M. DRDÁK. "Comparison of some commercial pectic enzyme preparations applicable in wine technology." Czech Journal of Food Sciences 20, No. 4 (November 18, 2011): 131–34. http://dx.doi.org/10.17221/3523-cjfs.

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The preparations of pectic enzymes are used for a more efficient extraction of desirable red grape pigments and other phenol compounds which are bound in plant cells and can be faster released by the action of pectic enzymes. Moreover, they shorten the time of maceration, settling, and filtration. The results of our experiments gives a comparison of the efficiency of preparations applicable in wine technology. The best preparation was Trenolin Rot followed by Vinozym G that could shorten the time of prefermentation to about 3 days thanks to a more intensive extraction of red grape pigments. By using the enzyme preparations Gammapect AWP and Ovopres, the time of filtration was ten times shorter. Compared to the control sample, the speed of desliming was threefold and twofold faster, respectively, for Gammapect AWP and Gammapect W2L.  
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22

Aulia, Tia, Nies Suci Suci Mulyani та Mukhammad Asy'ari. "Interaction Mechanism of Inhibition of Palmitic Acid and α Selinene Targeting FabH and FabI Enzymes in Escherichia coli: In Silico Study". Jurnal Kimia Sains dan Aplikasi 25, № 12 (20 грудня 2022): 427–35. http://dx.doi.org/10.14710/jksa.25.12.427-435.

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Investigation studies of the interaction mechanism of palmitic acid and α-selinene in inhibiting FabH and FabI enzymes have been studied using an in silico approach. FabH (Beta-Ketoacyl-ACP Synthase III) and FabI (Enoyl-acyl carrier protein reductase) enzymes are two enzymes that are targets for the inhibition of candidate antibacterial compounds. This study aimed to determine the strongest candidate between palmitic acid and α-selinene as an antibacterial agent for Escherichia coli. The method used in this study is a random and directed molecular docking method using the Autodock Vina program, which is integrated into PyRx 0.8 software. The results of the molecular docking simulation include the pattern and strength of interaction between the ligand and the FabI and FabH enzymes. The interaction pattern includes the cluster pattern, the ligand poses on the protein surface, and the interaction strength based on the binding affinity value. Based on the results of random docking simulation data analysis, it was shown that the majority of α-selinene occupied the position of cluster 1 of the FabI enzyme and palmitic acid in cluster 2 of the FabH enzyme. Based on the binding affinity value, palmitic acid has a weaker interaction strength on the FabH enzyme (-5.7 kcal/mol) than on the FabI enzyme (-7.1 kcal/mol). The interaction strength of α-selinene on the FabI enzyme (-7.3 kcal/mol) was stronger than that of the FabH enzyme (-6.9 kcal/mol). The interaction strength of α-selinene in both FabI and FabH enzymes was greater than that of palmitic acid. α-selinene is projected to have a better potential as an antibacterial agent against Escherichia coli than palmitic acid based on its greater interaction strength.
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23

Dzyadevych, S. V. "Conductometric enzyme biosensors: theory, technology, application." Biopolymers and Cell 21, no. 2 (March 20, 2005): 91–106. http://dx.doi.org/10.7124/bc.0006e1.

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24

Nidetzky, Bernd, and Helmut Schwab. "Special issue: Enzyme technology and biocatalysis." Journal of Biotechnology 129, no. 1 (March 2007): 1–2. http://dx.doi.org/10.1016/j.jbiotec.2006.12.002.

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25

Singh, S., and T. Ram. "Biochemical response of rice genotypes to exogenous gibberellic acid." International Rice Research Notes 28, no. 1 (June 1, 2003): 68–69. https://doi.org/10.5281/zenodo.6822615.

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Abstract (sommario):
This article 'Biochemical response of rice genotypes to exogenous gibberellic acid' appeared in the International Rice Research Notes series, created by the International Rice Research Institute (IRRI) to expedite communication among scientists concerned with the development of improved technology for rice and rice-based systems. The series is a mechanism to help scientists keep each other informed of current rice research findings. The concise scientific notes are meant to encourage rice scientists to communicate with one another to obtain details on the research reported.
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26

Hu, Ju Wu, Xiong Hui Li, and Hua Xiong. "New Integration Technology on Preparation of Natural Seleniferous Rice Protein Peptide with Enzyme and Ultrasonic-Microwave Synergistic Technology." Advanced Materials Research 750-752 (August 2013): 1505–10. http://dx.doi.org/10.4028/www.scientific.net/amr.750-752.1505.

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The natural seleniferous rice protein peptide was prepared by coupling with mixed-enzymes and ultrasonic-microwave synergistic technology in this paper. The kinds of enzyme was atteined first of all. Then the mathematical model of correlation among enzyme dosage, extraction temperature, extraction time and liquid-solid ratio were established by means of orthogonal experimental design. The optimal extraction conditions were determined as follows, alkali protease dosage 2.0%, extraction temperature 50°C, extraction time 40 min and liquid- solid ratio 7:1(m:g). Under such conditions, the extraction ratio was 72.2%, Se content was 6.88 μg/ml. The method could significantly improve the yield of natural seleniferous rice protein peptide and reduce the extraction time .The rich selenium rice protein peptide provides a very good source of selenium way in order to solve the lack of selenium source.
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27

Ren, Jie, Chuan Shan Zhao, and Dong Mei Yu. "Research on the Technology and Mechanism of Inhibiting Stickies of Blanket by Enzyme Treatment." Advanced Materials Research 750-752 (August 2013): 1373–76. http://dx.doi.org/10.4028/www.scientific.net/amr.750-752.1373.

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The stickies in pulp and paper machinery especially in the blankets will cause a lot of problems such as paper defects, increasing the time of machine shut down . Therefore, Inhibiting the Stickies of blanket is very important to regular production. In this study,we mainly studied on the inhibition of Stickies in the blanket with enzyme. The processed blanket was treated by several kinds of enzymes. The results showed that the optimum enzyme treatment conditions were obtained as followings:PH of 7, temperature of 50°C, 2×104U/g of cellulose enzyme, 2×103U/g of amylase and 104U/g of lipase. The blankets obtained better cleaning situation under this conditions.
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28

Reeve, Holly A., Philip A. Ash, HyunSeo Park, Ailun Huang, Michalis Posidias, Chloe Tomlinson, Oliver Lenz, and Kylie A. Vincent. "Enzymes as modular catalysts for redox half-reactions in H2-powered chemical synthesis: from biology to technology." Biochemical Journal 474, no. 2 (January 6, 2017): 215–30. http://dx.doi.org/10.1042/bcj20160513.

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The present study considers the ways in which redox enzyme modules are coupled in living cells for linking reductive and oxidative half-reactions, and then reviews examples in which this concept can be exploited technologically in applications of coupled enzyme pairs. We discuss many examples in which enzymes are interfaced with electronically conductive particles to build up heterogeneous catalytic systems in an approach which could be termed synthetic biochemistry. We focus on reactions involving the H+/H2 redox couple catalysed by NiFe hydrogenase moieties in conjunction with other biocatalysed reactions to assemble systems directed towards synthesis of specialised chemicals, chemical building blocks or bio-derived fuel molecules. We review our work in which this approach is applied in designing enzyme-modified particles for H2-driven recycling of the nicotinamide cofactor NADH to provide a clean cofactor source for applications of NADH-dependent enzymes in chemical synthesis, presenting a combination of published and new work on these systems. We also consider related photobiocatalytic approaches for light-driven production of chemicals or H2 as a fuel. We emphasise the techniques available for understanding detailed catalytic properties of the enzymes responsible for individual redox half-reactions, and the importance of a fundamental understanding of the enzyme characteristics in enabling effective applications of redox biocatalysis.
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29

Neustroev, Anton P., Sergey L. Tikhonov, and Natalya V. Tikhonova. "Technology for obtaining microbial protein from yeast." Far Eastern Agrarian Herald 17, no. 4 (2023): 209–17. https://doi.org/10.22450/1999-6837-2023-17-4-209-217.

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A technology of obtaining microbial protein based on yeast fungi Saccharomyces cerevisiae has been developed. This technology includes preparing of working solution in a form of 10% yeast suspension, activation of nucleases with sodium chloride (0.1 H) under the condition of an acidity of at least 9.0 pH and a temperature of 40 о С for 60 minutes; centrifugation of biomass; separation of culture liquid; introduction of enzymes; drying and grinding. The process of enzymatic hydrolysis of pressed yeast with proteolytic enzyme preparations Protosubtilin, Papain and Bromelain in various dosages (1–5%) to the total mass of raw materials and water has been investigated. The conditions for the fermentation process are as follows: Protosubtilin (6.5 pH, 40 о С for 12 hours), Papain (8.75 pH, 40 о С for 12 hours), Bromelain (5.5 pH, 40 о С for 12 hours). As a result of enzymatic hydrolysis, a high protein yield of 45.6% is observed at 4% Bromelain hydrolysis. When Bromelain is applied in a quantity of 5% the content of free amino acids of proline, cystine and methionine in the resulting protein microbial preparation increases in comparison with the enzyme Protosubtilin. When Papain is applied in a quantity of 4%, the content of aspartic acid, lysine, histidine, and methionine increases compared to Protosubtilin and Bromelain. Consequently, each of the studied enzyme preparations, despite its specificity, has different fermentation ability.
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30

Носова, М. В., and Г. Ф. Дремучева. "The influence of multi-enzyme compositions on the quality of bread with accelerated technology." Food processing industry, no. 5 (April 25, 2023): 48–50. http://dx.doi.org/10.52653/ppi.2023.5.5.013.

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Abstract (sommario):
В настоящее время в хлебопекарном производстве за рубежом и в РФ широко применяют ферментные препараты. Назначение ферментных препаратов – корректировка хлебопекарных свойств муки и интенсификация процесса приготовления теста. В связи с отсутствием отечественного производства ферментных препаратов для целей хлебопекарной промышленности в РФ применяли ферменты зарубежного производства. В настоящее время в РФ наметилась тенденция к возрождению разработки и производства отечественных ферментных препаратов. Предложены ферменты с различными активностями, для практического применения которых необходимы исследования по определению влияния комплекса ферментных препаратов на показатели качества хлеба. Представлены результаты исследований влияния мультиэнзимных композиций МЭК-1, МЭК-2 и МЭК-3, включающих ферментные препараты отечественного производства с альфа-амилазной и ксиланазной активностями; с альфа-амилазной, ксиланазной и глюкозооксидазной активностями; с альфа-амилазной, ксиланазной и липазной активностями. Разработка составов мультиэнзимных композиций предусматривает проведение исследований с целью изучения влияния комбинаций ферментных препаратов отечественного производства на качество хлебобулочных изделий. На базе ранее проведенных исследований технологических свойств отечественных ферментов с альфа-амилазной, ксиланазной, глюкозооксидазной и липазной активностями, вначале используемых как монодобавки, а затем в различных сочетаниях, предложены составы композиций МЭК-1, МЭК-2 и МЭК-3. Установлена высокая технологическая эффективность разработанных мультиэнзимных композиций, обеспечивающих улучшение качества хлебобулочных изделий из пшеничной хлебопекарной муки высшего сорта при ускоренном приготовлении теста. По сравнению с контролем удельный объем опытных образцов хлеба возрастает на 22,3–29,0 %, пористость мякиша – на 6,3–7,6 %, содержание альдегидов в мякише – на 10,8–13,2 %. Применение мультиэнзимных композиций способствует осветлению и повышению эластичности мякиша, формированию более тонкостенной пористости с преобладанием мелкой, интенсификации вкуса и запаха хлеба. Проведенные исследования показали перспективность использования отечественных ферментных препаратов в производстве мультиэнзимных композиций для целей хлебопечения. Currently, enzyme preparations are widely used in the baking industry abroad and in the Russian Federation. The purpose of enzyme preparations is to adjust the baking properties of flour and intensify the dough preparation process. Due to the lack of domestic production of enzyme preparations for the purposes of the baking industry in the Russian Federation, foreign-made enzymes were used. At present, there is a tendency in the Russian Federation to revive the development and production of domestic enzyme preparations. Enzymes with various activities have been proposed, for the practical application of which studies are needed to determine the effect of a complex of enzyme preparations on bread quality indicators. The results of studies of the effect of multi-enzyme compositions: MEC-1, MEC-2 and MEC-3, including enzyme preparations of domestic production with alpha-amylase and xylanase activities, with alpha-amylase, xylanase and glucose oxidase activities, with alpha-amylase, xylanase and lipase are presented. activities, respectively. The development of the compositions of multi-enzyme compositions provides for research to study the effect of combinations of domestically produced enzyme preparations on the quality of bakery products. On the basis of previous studies of the technological properties of domestic enzymes with alpha-amylase, xylanase, glucose oxidase and lipase activities, initially used as mono additives, and then in various combinations, the compositions of the compositions are proposed MEC-1, MEC-2 and MEC-3. The high technological efficiency of the developed multi-enzyme compositions has been established, which improve the quality of bakery products from premium wheat flour with accelerated dough preparation. Compared with the control, the specific volume of the test samples of bread increases by 22.3–29.0 %, the porosity of the crumb by 6.3–7.6 %, the content of aldehydes in the crumb by 10.8–13.2 %. The use of multi-enzyme compositions contributes to the clarification and increase in the elasticity of the crumb, the formation of thinner-walled porosity with a predominance of fine, intensification of the taste and smell of bread. The conducted studies have shown the prospects of using domestic enzyme preparations in the production of multi-enzyme compositions for baking purposes.
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31

Federsel, Hans-Jürgen, Thomas S. Moody, and Steve J. C. Taylor. "Recent Trends in Enzyme Immobilization—Concepts for Expanding the Biocatalysis Toolbox." Molecules 26, no. 9 (May 10, 2021): 2822. http://dx.doi.org/10.3390/molecules26092822.

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Abstract (sommario):
Enzymes have been exploited by humans for thousands of years in brewing and baking, but it is only recently that biocatalysis has become a mainstream technology for synthesis. Today, enzymes are used extensively in the manufacturing of pharmaceuticals, food, fine chemicals, flavors, fragrances and other products. Enzyme immobilization technology has also developed in parallel as a means of increasing enzyme performance and reducing process costs. The aim of this review is to present and discuss some of the more recent promising technical developments in enzyme immobilization, including the supports used, methods of fabrication, and their application in synthesis. The review highlights new support technologies such as the use of well-established polysaccharides in novel ways, the use of magnetic particles, DNA, renewable materials and hybrid organic–inorganic supports. The review also addresses how immobilization is being integrated into developing biocatalytic technology, for example in flow biocatalysis, the use of 3D printing and multi-enzymatic cascade reactions.
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32

Annisa, Yulia Annisa. "Implementasi Teknologi Eco-Enzim untuk Pemberdayaan Masyarakat Desa: Tinjauan dari Aspek Sosial dan Ekonomi." TATHWIR: Jurnal Pengembangan Masyarakat Islam 15, no. 1 (June 21, 2024): 13–26. https://doi.org/10.15548/jt.v15i1.8417.

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ABSTRACTEco-enzyme technology, a sustainable solution for waste management, has shown potential in promoting community empowerment. Empowering rural communities through eco-enzyme technology has become the primary focus in efforts to improve community welfare. This article proposes a comprehensive review of the implementation of eco-enzyme technology in the context of empowering rural communities, with a focus on social and economic aspects. This research conducted through a case study on a farmers' group in Simpang Baru village. The methods used involved data collection through interviews, direct observation, and economic analysis to explore the implementation of eco-enzyme technology and its social and economic impacts. The results indicate that the use of eco-enzymes can empower communities, increase environmental awareness, improve community health, and reduce organic waste. Economically, the use of eco-enzymes increases income through product sales, reduces production costs, and creates new job opportunities. Thus, eco-enzyme technology can be an effective tool in supporting sustainable development and improving community welfare. These findings emphasize the importance of applying eco-enzyme technology on a larger scale to achieve greater impact.Keywords: Eco-enzyme, Rural Community Empowerment, Social Aspects, Economic Aspects, Technology Implementation ABSTRAKTeknologi eco-enzim, solusi berkelanjutan untuk pengelolaan limbah, telah menunjukkan potensi dalam mendorong pemberdayaan komunitas. Pemberdayaan masyarakat desa melalui teknologi eco-enzim menjadi fokus utama dalam upaya meningkatkan kesejahteraan masyarakat. Artikel ini mengusulkan tinjauan menyeluruh tentang implementasi teknologi eco-enzim dalam konteks pemberdayaan masyarakat desa, dengan fokus pada aspek sosial dan ekonomi. Penelitian ini dilakukan melalui studi kasus pada kelompok tani di kelurahan Simpang Baru. Metode yang digunakan melibatkan pengumpulan data melalui wawancara, observasi langsung, dan analisis ekonomi untuk mendalami implementasi teknologi eco-enzim serta dampaknya secara sosial dan ekonomi. Hasilnya menunjukkan bahwa penggunaan eco-enzim dapat memberikan pemberdayaan masyarakat, meningkatkan kesadaran lingkungan, meningkatkan kesehatan masyarakat, dan mengurangi sampah organik. Secara ekonomi, penggunaan eco-enzim meningkatkan pendapatan melalui penjualan produk, menghemat biaya produksi, dan menciptakan lapangan kerja baru. Dengan demikian, teknologi eco-enzim dapat menjadi alat efektif dalam mendukung pembangunan berkelanjutan dan peningkatan kesejahteraan masyarakat. Temuan ini menekankan pentingnya penerapan teknologi eco-enzim dalam skala yang lebih luas untuk mencapai dampak yang lebih besar.Kata Kunci: Eco-enzim, Pemberdayaan Masyarakat Desa, Aspek Sosial, Aspek Ekonomi, Implementasi Teknologi
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33

Viet Anh, Nguyen Thi. "STUDY ON TREATMENT TECHNOLOGY OF “TAO MEO” USING PECTINASE ENZYME IN “TAO MEO” VINEGAR PRODUCTION BY SUBMERGED METHOD." Vietnam Journal of Science and Technology 54, no. 4A (March 21, 2018): 298. http://dx.doi.org/10.15625/2525-2518/54/4a/12014.

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Abstract (sommario):
“Táo mèo” vinegar, a fat-burner famous for its many benefits for the digestive and immune systems, can be consumed as functional drinks. However, “táo mèo” vinegar is still producing mainly in manual-based, small-scaled with the surface fermentation method and containing many hazards. For industrial scales, the application of pectinase during the fruit extraction process has increased the quality of end-products and extraction efficiency, leaving no residue during storage. This research focus on the simultaneous application of two kinds of pectinase: PectinexUltra SP-L and PectinaseUltra Clear, during the extracted processing of “táo mèo”. The results indicated that simultaneously using both enzymes has increased the extractivity of the process to 25 %, and also has increased the amounts of function substances such as vitamin C, polyphenol, sugar, acid, and soluble pectin, compared to not using enzymes. The extractive process using the two enzymes for the fruit extracts is determined as follows: PectinexUltra SP-L is used at concentration of 0.15 %, temperature is 30 oC for 60 minutes; followed by using PectinaseUltra Clear with concentration of 0.1 %, temperature is 55 oC for 60 minutes. The enzyme processing does not interfere with the vinegar fermentation process; vinegar with enzyme pretreatment contains higher amounts of polyphenol, vitamin C, and potassium compared to that without enzyme pretreatment. The amount of soluble pectin in vinegar with enzyme pretreatment stays constant with no sediment during six months of storage, whereas vinegar without enzymes pretreatment produces precipitation afer two months of storage.
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Pancapalaga, Wehandaka, and Endang Sri Hartati. "PELATIHAN PEMBUATAN ECO ENZYME DI PONDOK PESANTREN DAARUL FIKRI MALANG." Jurnal Pengabdian Masyarakat Bumi Raflesia 5, no. 1 (April 29, 2022): 777–81. http://dx.doi.org/10.36085/jpmbr.v5i1.3190.

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Abstract (sommario):
Eco enzim adalah cairan serba guna hasil fermentasi selama 90 hari dari sisa buah dan sayuran yang di campur dengan gula dan air. Adapun manfaatnya untuk kesehatan manusia, pertanian dan kesehatan lingkungan. Oleh karena itu tujuan pengabdian ini adalah untuk memperkenalkan dan mensosialisasikan eco enzyme kepada siswa siswi  pondok pesantren Daarul Fikri  dalam memanfaatkan limbah disekitar pondok pesantren, selain itu untuk melatih siswa siswi pondok pesantren  membuat eco enzyme. Metode pengabdian yang digunakan berupa sosialisasi dan pelatihan pembuatan eco enzym. Metode yang digunakan secara pendidikan, pelatihan dan pendampingan. Pendidikan dalam bentuk penyuluhan tentang pentingnya eco enzyme. Pelatihan diberikan untuk  meningkatkan ketrampilan dalam hal membuat eco enzyme. Sedangkan pendampingan di khususkan bagi mereka yang sungguh sungguh mau meneruskan untuk wirausaha dengan jalan membantu dalam hal pemasaran. Evaluasi kegiatan dilakukan dengan membandingkan peningkatan persentase pengetahuan dan ketrampilan sebelum dan sesudah pelatihan membuat eco enzyme. Hasil pengabdian menunjukan bahwa Berdasarkan hasil kegiatan pelatihan di pondok Daarul fikri malang dapat disimpulkan bahwa : Pelatihan pembuatan eco enzyme dapat meningkatkan pengetahuan siswa       (152 %) dan meningkatkan ketrampilan            siswa (200 %).
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35

Kunzendorf, Andreas, and Uwe T. Bornscheuer. "Optimierte Designer-Enzyme für die pharmazeutische Industrie." BIOspektrum 28, no. 7 (November 2022): 760–62. http://dx.doi.org/10.1007/s12268-022-1852-0.

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Abstract (sommario):
AbstractEnzymes, the driving biocatalysts in living organisms, are typically not suited for large-scale industrial use. In the last decade, enzyme engineering has evolved into the key technology to design tailor-made enzymes for chemical and pharmaceutical applications. We highlight current trends in enzyme engineering and biocatalysis based on outstanding examples from the pharmaceutical industry.
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36

Novianti, T., H. Saraswati, and Seprianto. "Abundance of Yeast by Metagenomic Analysis of Eco-Enzymes Mangosteen peel." IOP Conference Series: Earth and Environmental Science 1478, no. 1 (April 1, 2025): 012007. https://doi.org/10.1088/1755-1315/1478/1/012007.

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Abstract (sommario):
Abstract Eco Enzyme has a million benefits because of its alcohol and acetic acid content, as well as various enzymes, so it has a role in killing and preventing pathogenic microorganisms, even treating wounds on the skin. Eco Enzyme has a pH of less than 4, so it is rich in organic acids and causes the death of pathogenic microorganisms. Eco Enzyme using mangosteen peel (Garcinia mangostana L.) is expected to enrich the content of yeast and enzymes that are beneficial for life. Mangosteen peel contains xanthone compounds that act as antioxidants and play a role in skin tissue regeneration and anti-aging. The yeast content in Eco Enzyme has yet to be wholly identified through microbial metagenomics to further analyze its benefits for life. Fifty milliliters of the Eco Enzyme mangosteen peel product was extracted using the Oxford Nanopore Technology kit. We calculated the concentration of extracted DNA using the NanoDrop spectrophotometer and Qubit fluorometer. Library preparation was carried out using the Kit from Oxford Nanopore Technology. DNA sequencing used nanopore sequencing and 16S DNA primers and operated with MinKNOW software version 23.04.5. DNA base calling using Guppy version 6.5.7, visualization using FASTQ and NanoPlot with NanoFilt filtering. The most abundant yeast species is Pichia kudriavzevii, found in Eco Enzyme mangosteen peel.
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37

Achmadi, Evita Riviani. "Enzymes as Potencial Source for Clean Label Bakery Product: Part 1, Mechanism and Application Single Enzym." Journal of Food and Agricultural Product 2, no. 2 (September 14, 2022): 57. http://dx.doi.org/10.32585/jfap.v2i2.2708.

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Abstract (sommario):
Background: Increased public awareness of consuming healthy food has driven bakery industry to applied production methods and components of food products that are tailored to the market needs. Food product can be positioned as natural, organic, or free from additives/ preservatives which often referred to clean label trend. Bakery industry commonly using chemical emulsifier as component which improve characteristic and quality baked goods. Usage of chemical component is not appropriate with perception of clean label, although it is not yet clear what a clean label exactly means. Chemical emulsifier has potentially negative effect to health such as intestinal inflammation, obesity, metabolic syndrome and glucose resistance based on several research. Food enzyme can be alternative to replace chemical emulsifier and potentially source of clean label bakery product. Therefore, sustainable study was needed to find role single enzym as food additive and processing aid in bakery product application.Scope and approach: This review explain about the role single enzyme application in bakery product which discuss under three main headings include (i) enzyme as food additive and processing aid, ii) Characteristic enzyme to improve bakery product processing (dough mixing, fermentation, baking), sensories properties and appearance iii) Enzyme mechanism and application to enhance bakery product quality. Optimization of the role and function of enzymes can be conduct by enzyme quality validation through baking tests including formulation development, process parameters (dough rheology, handling machine and baking parameter), product appearance and sensory characteristics.Key findings and conclusion: Food enzymes play a role in enzymatic modifications as biodegradable proteins which not affected to nutritional value baked goods. Enzyme technology is a clean process with low energy consumption, low waste production, safe and less toxic working environment. Therefore, enzyme has potential to fulfill clean label trends and encourage researchers and developers in food industry to explore potential use of food enzymes in bakery products. Enzymes which usually used in bakery come from hydrolase class (amylase, protease, hemicellulase, lipase, xylanase and asparaginase), oxidoreductase class (lipoxygenase and glucose oxidase) and transferase class (transglutaminase). Application enzymes in bakery processs have their respective roles according to enzymes specific characteristics. Enzymes has the main role such as improve rheological and functional properties of dough according to baked goods type, enhance quality and characteristics baked goods including volume, crumb texture, color, taste and extend shelf life (antistaling). Sustainable research and development was needed to optimize the role of enzyme in baked goods by several approach such as (i) incorporation enzymes with other ingredients in the food matrix, (ii) parameters which affect to the work of enzymes in food systems (iii) potential of enzyme combinations to improve baked goods quality and (iv) understanding of usage regulation enzymes as food additives and food processing. Keyword: enzyme, clean label, food additive, processing aid, bakery product
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38

Kosikowski, Frank V. "Enzyme Behavior and Utilization in Dairy Technology." Journal of Dairy Science 71, no. 3 (March 1988): 557–73. http://dx.doi.org/10.3168/jds.s0022-0302(88)79592-2.

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39

Lindsay Rojas, Meliza, Júlia Hellmeister Trevilin, and Pedro Esteves Duarte Augusto. "The ultrasound technology for modifying enzyme activity." Scientia Agropecuaria 07, no. 02 (June 30, 2016): 145–50. http://dx.doi.org/10.17268/sci.agropecu.2016.02.07.

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40

Reshmy, R., Eapen Philip, Ranjna Sirohi, Ayon Tarafdar, K. B. Arun, Aravind Madhavan, Parameswaran Binod, et al. "Nanobiocatalysts: Advancements and applications in enzyme technology." Bioresource Technology 337 (October 2021): 125491. http://dx.doi.org/10.1016/j.biortech.2021.125491.

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41

Villalonga, Reynaldo, Roberto Cao, and Alex Fragoso. "Supramolecular Chemistry of Cyclodextrins in Enzyme Technology." Chemical Reviews 107, no. 7 (July 2007): 3088–116. http://dx.doi.org/10.1021/cr050253g.

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42

Lilly, M. D. "Topics in enzyme and fermentation technology, 10." FEBS Letters 204, no. 1 (August 11, 1986): 161. http://dx.doi.org/10.1016/0014-5793(86)81415-6.

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43

Villalonga, Reynaldo. "International conference on enzyme technology “RELATENZ’2005”." Enzyme and Microbial Technology 40, no. 3 (February 2007): 381. http://dx.doi.org/10.1016/j.enzmictec.2006.07.030.

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44

Wong, E. Y., and S. L. Diamond. "Enzyme microarrays assembled by acoustic dispensing technology." Analytical Biochemistry 381, no. 1 (October 2008): 101–6. http://dx.doi.org/10.1016/j.ab.2008.06.024.

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45

Guajardo, Nadia, and Rodrigo A. Schrebler. "Upstream and Downstream Bioprocessing in Enzyme Technology." Pharmaceutics 16, no. 1 (December 27, 2023): 38. http://dx.doi.org/10.3390/pharmaceutics16010038.

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Abstract (sommario):
The development of biotransformation must integrate upstream and downstream processes. Upstream bioprocessing will influence downstream bioprocessing. It is essential to consider this because downstream processes can constitute the highest cost in bioprocessing. This review comprehensively overviews the most critical aspects of upstream and downstream bioprocessing in enzymatic biocatalysis. The main upstream processes discussed are enzyme production, enzyme immobilization methodologies, solvent selection, and statistical optimization methodologies. The main downstream processes reviewed in this work are biocatalyst recovery and product separation and purification. The correct selection and combination of upstream and downstream methodologies will allow the development of a sustainable and highly productive system.
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46

Jiménez-Muñoz, Edith, Justo Fabián Montiel-Hernández, and Alberto N. Peón. "Enzymes at a glance." Revista de la Sociedad Española de Beneficencia 2, no. 2 (May 27, 2021): 1–18. http://dx.doi.org/10.46295/2:2.enzym.

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Abstract (sommario):
Enzymes are found in nature as part of living systems and perform essential functions for nature. Enzyme technology is an interdisciplinary field recognized by the Organization for Economic Cooperation and Development (OECD) as an important component of industrial development. Processes involving industrial processes, pharmaceutical development and discovery, as well as genetic engineering.
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47

Roobab, Ume, Afeera Abida, James S. Chacha, Aiman Athar, Ghulam Muhammad Madni, Muhammad Modassar Ali Nawaz Ranjha, Alexandru Vasile Rusu, Xin-An Zeng, Rana Muhammad Aadil, and Monica Trif. "Applications of Innovative Non-Thermal Pulsed Electric Field Technology in Developing Safer and Healthier Fruit Juices." Molecules 27, no. 13 (June 23, 2022): 4031. http://dx.doi.org/10.3390/molecules27134031.

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Abstract (sommario):
The deactivation of degrading and pectinolytic enzymes is crucial in the fruit juice industry. In commercial fruit juice production, a variety of approaches are applied to inactivate degradative enzymes. One of the most extensively utilized traditional procedures for improving the general acceptability of juice is thermal heat treatment. The utilization of a non-thermal pulsed electric field (PEF) as a promising technology for retaining the fresh-like qualities of juice by efficiently inactivating enzymes and bacteria will be discussed in this review. Induced structural alteration provides for energy savings, reduced raw material waste, and the development of new products. PEF alters the α-helix conformation and changes the active site of enzymes. Furthermore, PEF-treated juices restore enzymatic activity during storage due to either partial enzyme inactivation or the presence of PEF-resistant isozymes. The increase in activity sites caused by structural changes causes the enzymes to be hyperactivated. PEF pretreatments or their combination with other nonthermal techniques improve enzyme activation. For endogenous enzyme inactivation, a clean-label hurdle technology based on PEF and mild temperature could be utilized instead of harsh heat treatments. Furthermore, by substituting or combining conventional pasteurization with PEF technology for improved preservation of both fruit and vegetable juices, PEF technology has enormous economic potential. PEF treatment has advantages not only in terms of product quality but also in terms of manufacturing. Extending the shelf life simplifies production planning and broadens the product range significantly. Supermarkets can be served from the warehouse by increasing storage stability. As storage stability improves, set-up and cleaning durations decrease, and flexibility increases, with only minor product adjustments required throughout the manufacturing process.
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48

Ojo Omoniyi, Olusola Abayomi, Dauphin Dighitoghi Moro, and Oyinkansola Bridget Afolabi. "Microbial Proteases: Sources, Significance and Industrial Applications." International Journal of Current Microbiology and Applied Sciences 13, no. 6 (June 10, 2024): 1–23. http://dx.doi.org/10.20546/ijcmas.2024.1306.001.

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Abstract (sommario):
Microbial enzymes are the preferred source to plants or animals for enzyme integration into biotechnological processes that enhanced sustainable development due to its cost- effective, ease of operation, re-use advantages and consistent production. Enzymes are biocatalysts, they accelerate a chemical reaction. They are used in industries such as biofuel, cleaning/detergents, food, pharmaceuticals, textiles, bioremediation and many more. The present review attempts to provide descriptive information on the recent development in enzyme technology for industrial applications as well as sustainable development.
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49

Shih, Talisia Kresna, Agustina L. N. Aminin, and Nies Suci Mulyani. "Optimization of Cellulase Production by Aspergillus niger InaCC F506 in Solid-State Fermentation of Tofu Dreg." Jurnal Kimia Sains dan Aplikasi 25, no. 11 (December 12, 2022): 419–26. http://dx.doi.org/10.14710/jksa.25.11.419-426.

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Abstract (sommario):
Indonesia has a growing demand for cellulase enzymes; however, 99% of the enzymes are imported from other countries. Aspergillus niger is well recognized for using the widely accessible tofu by-product, often known as tofu dreg, as a growth medium for synthesizing cellulase enzymes. This study aims to optimize the production of cellulase enzymes by Aspergillus niger InaCC F506 using tofu dregs as a substrate through the Solid-State Fermentation (SSF) method by varying the additives. The results showed that the E fermentation system with the composition of urea 0.5%; CMC 0.5%; KH2PO4 0.2%; MgSO4.7H2O 0.2% produced the highest cellulase enzymes from the tofu dregs substrate. The highest cellulase enzyme activity was at a fraction of ammonium sulfate saturation level of 40-60%. The optimum condition of enzyme activity was observed at pH 5 with an activity of 33 x 10-4 Units/mg protein and at 30℃ with an activity of 31 x 10-4 Units/mg protein.
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50

Suriani, Merti, Sih Winarti, Syamsul Arifin, Alpian, and Firlianty. "Diversity of Decomposer Bacteria in Eco Enzyme Fermentation Process of Organic Materials Using Oxford Nanopore Technology (ONT) and its Effectiveness in Inhibiting E-coli in Fish Pond with Water Mineral Soil." Revista de Gestão Social e Ambiental 17, no. 8 (August 8, 2023): e03676. http://dx.doi.org/10.24857/rgsa.v17n8-009.

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Abstract (sommario):
Objective: This study aims to determine the characteristics of eco enzymes in the form of aroma, color, pH eco enzymes and identify the diversity of bacteria that play a role during the fermentation process. Method/design/approach: The research was carried out from August to December 2022, the first stage of making eco enzymes fermentation 3 months of organic waste three variants of Citrus sinensis Osb peel, Ananas comosus peel, and Citrullus lanatus peel, combined with 2 variants of vegetable residue of fern plants; Stenochlaena palutris and Diplazium esculentum. Eco enzyme yields were organoleptic tested and measured bacterial diversity with the Oxford Nanopore Technology (ONT) technique. Results and conclusion: Eco enzyme harvest organoleptic test results: pH 3.74, ethanol content 2.41%, color 1502 Pt.Co and the characteristic smell of fermentation. Bacterial diversity Test of bacterial diversity that plays a role during the eco enzyme fermentation process was carried out using the Oxford Nanopore Technology (ONT) technique, identified the diversity of lactic acid bacteria (BAL) at the taxon level, Phylum 7, Order 19, Familia 37, Genus 98 and species 269 lactic acid batteries (BAL). Eco enzyme 1 liter in 1000-1 liter of mineral groundwater fish pond can inhibit E-coli 36.1% of the original population. Research implications: This research contributes to the body of knowledge on eco enzymes, bacterial diversity in fermentation processes, and their potential applications in waste management and antibacterial activities. The implications of this study can pave the way for further research, innovations, and practical implementations in the field of eco-friendly technologies and sustainable waste management practices Originality/Value: The originality of this research lies in its focus on eco enzymes and bacterial diversity, while the value lies in its contribution to waste management practices, antibacterial applications, and advancements in environmentally friendly technology.
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