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Miscellaneous Cold-Active Yeast Enzymes of Industrial Importance

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Cold-adapted Yeasts

Abstract

Cold-adapted organisms, thriving permanently at near-zero temperatures, synthesize cold-active enzymes to sustain their cell cycle. These enzymes are already used in many biotechnological applications requiring high activity at mild temperatures or fast heat-inactivation rate. In this chapter, we describe the main properties of enzymes from cold-adapted yeasts and describe some of their potential biotechnological applications. The useful applications of these enzymes are widespread to a large number of industries like textile industry, food and dairy industry, brewing and wine industry, laundry, etc. Cold-active hydrolytic enzymes like lipases (reviewed in Chap.16), proteases, cellulases, and amylases can be used as an active agent in detergents applied for cold washing. Other potential applications of psychrophilic enzymes, apart from these, are in processes such as the hydrolysis of lactose in milk using β-galactosidases, extraction and clearing fruit juices using pectinases, meat tenderization or taste improvement of refrigerated meat using proteases, betterment of bakery products using glycosidases (e.g., amylases, xylanases).

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Authors and Affiliations

  1. Institute of Technical Biochemistry, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego Street, 4/10, 90-924, Lodz, Poland

    Aneta Białkowska & Marianna Turkiewicz

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  1. Aneta Białkowska
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  2. Marianna Turkiewicz
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Correspondence to Marianna Turkiewicz .

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Editors and Affiliations

  1. Department of Agricultural, Environmental and Food Sciences, University of Perugia, Industrial Yeasts Collection DBVPG, Perugia, Italy

    Pietro Buzzini

  2. University of Innsbruck, Institute of Microbiology, Innsbruck, Austria

    Rosa Margesin

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Białkowska, A., Turkiewicz, M. (2014). Miscellaneous Cold-Active Yeast Enzymes of Industrial Importance. In: Buzzini, P., Margesin, R. (eds) Cold-adapted Yeasts. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-39681-6_17

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