Mohammadhassan Gholami-Shabani
Chapters authored
Prospective Application of Aspergillus Species: Focus on Enzyme Production Strategies, Advances and Challenges
Fungal enzymes that catalyze different types of biochemical reactions play a significant role in modern industry by improving existing processes. Also, the use of enzymes to replace some traditional toxic chemical or mechanical approaches helps decrease energy demand and environmental pollution. However, enzymes must be able to compete commercially with relatively low-priced traditional approaches. Meeting economical and commercial feasibility criteria depends on a number of enzymatic properties including the specificity to the substrate, stability in industrial enzymatic reaction conditions and catalytic efficiency. Fungi used as an enzyme manufacture host should be appropriate for industrial scale fermentation. Aspergillus species are being developed as one of the best enzyme manufacture factories due to their capability to secrete high quantities of enzymes suitable for industrial applications. The industrial importance of Aspergillus species also includes the progress and commercialization of new products derived from genetically engineered modified strains. Hence, the main aim of this chapter investigation is to analyze the secreted and cellular proteins from Aspergillus species and their application in industries.
Part of the book: Natural Food Additives
Food Microbiology: Application of Microorganisms in Food Industry
Industrial microbiology is one branch of applied microbiology where microbes are used to produce important products such as metabolic manufacture, biotransformation, manufacture of energy (bio-fuels), management of organic and industrial wastes, manufacture of microbial biomass (microbial protein) for food and feed, manufacture of bio-control agents (antibiotics) and fermentation of food products. Microbial food processing is used to transform simple food into a value-added form with the assistance of microbes. In addition, it involves converting low-value, often inedible, perishable natural resources into high-value, safe food products. Since antiquity, mankind have used microbes to produce a variety of food products such as dairy products, bread, vinegar, wine and beer, as well as fermented seafood, meat and vegetables. There are many useful applications of microbes in the food processing industry, which have a strong influence on the quality and quantity of food. Recently, microbial approaches of food processing have garnered global attention as a workable method to food conservation and a good source of vital nutrients. Microbial contamination of food commodities typically occurs between the field and the processing plant or during processing, storage, transportation and distribution or prior to consumption. Consequently, microbes are being considered as very significant elements in food manufacturing, food quality maintenance and food safety. In this chapter, we focus on the beneficial roles of microorganisms, the applications of microorganisms in the food industry and the risks of microbial contamination.
Part of the book: Health Risks of Food Additives
Reuse of Wastewater as Non-Conventional Water: A Way to Reduce Water Scarcity Crisis
Water reuse is no longer a choice, it’s an essentiality. Sewage is considered as one of the stable and significant sources of alternative water. Limitation of water resources and fluctuations and climate changes, uneven distribution of water in the world, increasing population, pollution of surface and underground water, and reaching the stage of water stress in many countries made water managers and planners seek to use non-conventional sources of water to achieve sustainable development. Therefore, the use of wastewater as a reliable source of water in terms of quantity in various sectors, including agriculture and industry, has received serious attention. In line with the optimal management of water resources and achieving the desired situation and providing water needs in the future, measures such as demand management and increasing social awareness, supply management, prioritizing consumption, using returned water, increasing water productivity, etc., it is essential. One of the important solutions in this field is the recycling and reuse of wastewater, which leads to the reduction of surface and underground water consumption. The use of treated wastewater has many advantages, including a higher availability of water, sustainable utilization of water resources, reduced energy consumption, decreased nutrient loads, and increased production. It also promotes environmental protection and boosts employment and the local economy. The advantages of reusing wastewater will be discussed in this chapter.
Part of the book: Wastewater Treatment and Sludge Management Systems
Genetic Variability, Vegetative Compatibility and Toxigenicity of Aspergillus flavus Strains Isolated from Soil of Pistachio Orchard
In the present study, 203 strains of
Part of the book: Sustainable Crop Management