Microbial Extremozymes

Microbial Extremozymes: Novel Sources and Industrial Applications is a unique resource of practical research information on the latest novel sources and technologies regarding extremozymes in bioremediation, waste management, valorization of industrial by-products, biotransformation of natural polymers, nutrition, food safety, and diagnosis of disease. The broad applications are useful to the food industry, dairy industry, fruit and vegetable processing, baking and beverages industry as well as the pharmaceutical and biomedical industries. This is a concise all-encompassing resource for a range of scientists needing knowledge of extremozymes to enhance and research. This book provides an updated knowledge of microbial enzymes isolated from extreme environments (temperatures, etc.) and their biotechnological applications. Along with enzymes, its producing microbes are also included for their applications in various sectors for the development of more efficient enzymes useful to researchers, scientists and students in enzyme research. In the dairy industry, enzymes are used for cheese production and in the preparation of dairy products. In the baking industry, enzymes improve the quality of bread; and in the beverage industry, enzymes are used to maintain wine color and clarity, and to reduce the sulfur content. Explores recent scientific research on extremophiles and extremozymes technology to innovate novel ideasProvides innovative technologies for enzyme production from extremophilic microbesIncludes cutting edge research for applications in various industries where extreme temperature conditions existPresents novel microorganisms and their enzymes from extreme environments (Thermophilic, Psychrophilic, Acidophilic, Alkaliphilic, Anaerobic, Halophilic, Barophilic, Metallotolerant, Radioresistant etc.)