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Exploration of Microorganisms Producing Bioactive Molecules of Industrial Interest by Solid State Fermentation

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Food Quality, Safety and Technology

Abstract

The prospect of biomolecules using microorganisms in fermentation processes is widely used, in this context to solid state fermentation (SSF) has advantages such as the possibility of using agricultural and industrial waste and reduction of water waste. Studies show that different microorganisms can be used in SSF; actinomyces and fungi are the most used due to growth in media with low water activity. Among the highlight biomolecules produced are antibiotics, anticarcinogenic agents, anticoccidians, antiviral, neuroactive, antioxidants, and enzymes. The enzymes are produced in greater scale among the different classes; hydrolases have gained importance because of cellulases, hemicellulases, proteases, chitinases, lipases, and phytases. Cellulases are a complex capable of acting on cellulosic materials, promoting its hydrolysis to release sugars, of which glucose is the one with largest industrial interest. Xylanolytic enzymes act on xylan, hemicellulose components, which may be attached to the cellulose and lignin in the plant cell wall. The study of chitinase has been stimulated by their possible involvement as agents of defense against pathogenic organisms that contain chitin, such as insects, nematodes, and fungi. Proteases catalyze the hydrolysis of peptide bonds of proteins and may have activity on ester and amide bonds. Lipases allow catalysis of the hydrolysis and synthesis, often in chemo, regal, or enantioselective reactions. Furthermore, phytase catalyzes the hydrolysis of phytate to phosphate and inorganic phosphorus, increasing the bioavailability of phosphorus for monogastric animals.

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Authors and Affiliations

  1. Department of Chemistry and Biochemistry, Institute of Biosciences, São Paulo State University (UNESP), 510, 18618-000, Botucatu, SP, Brazil

    Luciana Francisco Fleuri, Valber Albuquerque Pedrosa & Giuseppina Pace Pereira Lima

  2. Food Science Department, Faculty of Food Engineering, University of Campinas (Unicamp), 6121, 13083-862, Campinas, SP, Brazil

    Haroldo Yukio Kawaguti

  3. Department of Comparative Biomedicine and Food Science, Universita di Padova, Padova, Italy

    Fabio Vianello

  4. College of Veterinary and Animal Science, UNESP, Botucatu, SP, Brazil

    Paula Kern Novelli

  5. Department of Chemistry and Biochemistry, Institute of Biosciences, São Paulo State University (UNESP), Botucatu, SP, Brazil

    Clarissa Hamaio Okino-Delgado

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  1. Luciana Francisco Fleuri
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  2. Haroldo Yukio Kawaguti
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  3. Valber Albuquerque Pedrosa
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  4. Fabio Vianello
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  5. Giuseppina Pace Pereira Lima
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Correspondence to Luciana Francisco Fleuri .

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Editors and Affiliations

  1. Department of Chemistry and Biochemistry Biosciences Institute, São Paulo State Univeristy (UNESP), Botucatu, São Paulo, Brazil

    Giuseppina P. P. Lima

  2. Department of Chemical Biology, University of Padua, Padua, Italy

    Fabio Vianello

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Fleuri, L.F. et al. (2013). Exploration of Microorganisms Producing Bioactive Molecules of Industrial Interest by Solid State Fermentation. In: Lima, G., Vianello, F. (eds) Food Quality, Safety and Technology. Springer, Vienna. https://doi.org/10.1007/978-3-7091-1640-1_10

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