This book comprises a total of 14 chapters contributed by experts
from different countries worldwide. It is a comprehensive
collection of articles to illustrate an overview of microbial
catalysts that include enzymes widely contribute to many fields
infood and industrial products. Microorganisms have served and
continue to serve as one of the largest and most useful sources of
many enzymes used in foods and the food industry. Microbial
catalysts are environmentally friendly and consume lower energy. A
particular aim of this book is focused on applied and industrial
microbiology, agricultural microbiology, and food microbiology. All
sections discuss microbial catalysts viz., enzymes with respect to
their function and its benefit to human kind especially, and to
biotechnology as a subject of which enzymology is an integral part.
The book also deals with structure and function of some microbial
enzymes. Microbial catalysts are generally preferred than plant and
animal as sources of industrial enzymes because their production
cost is low. In addition, enzymes are more predictable and
controllable, and more so because of the easy availability of raw
materials with constant composition for their cultivation.
General
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