Academic Press Microbial Extremozymes: Novel Sources and Industrial Applications

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 book's broad knowledge and varying applications are useful to the food industry, dairy industry, fruit and vegetable processing, and baking and beverages industries, 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. Furthermore, it provides an updated knowledge of microbial enzymes isolated from extreme environments (temperatures, etc.) and their biotechnological applications. It will be useful to researchers, scientists and students in enzyme research. In addition, users from the dairy and baking industries will benefit from the presented content. Review Broaden your research by understanding the breadth of biological applications of microbial enzymes in extreme environments From the Back Cover 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. About the Author Prof. Mohammed Kuddus, PhD in Enzyme Biotechnology. After completing his PhD, he served at Integral University, Lucknow, He the professor and chair of the Department of Biochemistry at University of Hail, Saudi Arabia. Prof. Kuddus’ main research area includes enzyme technology, protein biochemistry, and microbial biotechnology. He has more than 15 years of research and teaching experience, has published more than 55 research articles in reputed international journals along with 15 book chapters. He has presented more than 36 abstracts at various national/international conferences/symposia. He also worked as an organizing committee member for 7 international conferences/symposia in the related field. He has been serving as an editor/editorial board member and reviewer for more than 10 and 30 international peer-reviewed journals, respectively. He has also been awarded Young Scientist Projects from the Department of Science and Technology, India, and International Foundation for Science, Sweden.