FUNGAL ENZYMES
These are applied in industries like paper production, detergent, the textile, and in drinks and food
technology . The industrial and domestic demands of animal and plant sourced enzymes has led to a
strategic focus on microbial enzymes. Fungi are a very significant component of the microbial world and
in enzyme studies, they play a near indispensable role. About half of all microbial enzymes are traceable
to fungi. Trichoderma, Rhizopus, Aspergillus and Penicillium are common fungal genera that in recent
times, have constituted an excellent group of candidates for industrial enzyme production. According to
Jeskel et al 2019, they perform roles in bio-reaction that conveniently place them in seven classes , which
are transferases, oxidoreductases, lyases, hydrolases, ligases, isomerases, and translocases. The fungal
enzymes have the advantage of large production per unit cost. Ease of extraction and short time of
cultivation are inherent benefits of embracing fungi in the industrial enzyme manufacture. The food, feed
and textile sectors are direct beneficiaries of this advantage(Table 8.1). In the paper industry, xylanase is
applied in biopulping, biobleaching resulting in the paper turning white, if so desired, . Fungi that produce
xylanase include Phanerochaete chrysosporium, Trametes versicolor, Pholiota mirabilis, Trichoderma
harzianum and Melanocarpus spp This enzyme is good for clarification of
juices(www.microbiologyprocedure.com) . Enzyme cellulase with components such as FPase,
endoglucanase, carboxymethylcellulase(CMCase) and cellobiase are produced from Trichoderma
harzianum and Penicillium simplicissinnum.
The application of fungi in food industry is expressed in the development of Quorn mycoprotein from
Fusarium graminearum with an end product, as sold in the UK, that is fibrous and meat-like. Fungal
enzymes are of particular significance in the baking industry(Table 8.2)
This is an important aspect of biotechnology. Enzymes like amylases and cellulases(used in textile
industry), alkaline proteases(in detergents), rennet(dairy) and isomerases(starch processing). The four
earlier mentioned fungi – Rhizopus, Aspergillus, and Penicillium and Trichoderma are popular in being
able to produce large quantity of industrial enzymes through submerged fermentation (SmF) and solid
state fermentation( SSF).
The production of fungal enzymes start with a small container of a selected strain of the mould. It
is nurtured and fed until it replicates itself many thousands times. In order to start fermentation to
produce industrial enzyme, a vial of dried frozen strain called PRODUCTION STRAIN is made
available while the fermenter and any relevant equipment are sterilized to rid them of native or
wild microbes. The production strain is first cultivated in a small flask with nutrients, placed in an
incubator set at optimum temperature so that more cells or filaments are produced. These cells are
transferred to a seed fermenter containing previously sterilized medium (nutrient sources). Seed
fermentation allows the cells to reproduce and adapt to the new environment and to the nutrient
that will be available later on. The strain selection, cultural condition optimization up to growth
and harvest constitute UPSTREAM PROCESSING of the fermentation stage. The cells are from
here, transferred to a large tank-the main fermenter- where cultural conditions are controlled for
optimum growth. After the completion of multiplication, then follow the FILTRATION,
RECOVERY and PURIFICATION and CHARACTERISATION steps, these being referred to
as DOWNSTREAM PROCESSING. It is a long procedure involving steps such as a) removal of
insolubles like cells and filaments through separation techniques like centrifugation filtration and
These are applied in industries like paper production, detergent, the textile, and in drinks and food
technology . The industrial and domestic demands of animal and plant sourced enzymes has led to a
strategic focus on microbial enzymes. Fungi are a very significant component of the microbial world and
in enzyme studies, they play a near indispensable role. About half of all microbial enzymes are traceable
to fungi. Trichoderma, Rhizopus, Aspergillus and Penicillium are common fungal genera that in recent
times, have constituted an excellent group of candidates for industrial enzyme production. According to
Jeskel et al 2019, they perform roles in bio-reaction that conveniently place them in seven classes , which
are transferases, oxidoreductases, lyases, hydrolases, ligases, isomerases, and translocases. The fungal
enzymes have the advantage of large production per unit cost. Ease of extraction and short time of
cultivation are inherent benefits of embracing fungi in the industrial enzyme manufacture. The food, feed
and textile sectors are direct beneficiaries of this advantage(Table 8.1). In the paper industry, xylanase is
applied in biopulping, biobleaching resulting in the paper turning white, if so desired, . Fungi that produce
xylanase include Phanerochaete chrysosporium, Trametes versicolor, Pholiota mirabilis, Trichoderma
harzianum and Melanocarpus spp This enzyme is good for clarification of
juices(www.microbiologyprocedure.com) . Enzyme cellulase with components such as FPase,
endoglucanase, carboxymethylcellulase(CMCase) and cellobiase are produced from Trichoderma
harzianum and Penicillium simplicissinnum.
The application of fungi in food industry is expressed in the development of Quorn mycoprotein from
Fusarium graminearum with an end product, as sold in the UK, that is fibrous and meat-like. Fungal
enzymes are of particular significance in the baking industry(Table 8.2)
This is an important aspect of biotechnology. Enzymes like amylases and cellulases(used in textile
industry), alkaline proteases(in detergents), rennet(dairy) and isomerases(starch processing). The four
earlier mentioned fungi – Rhizopus, Aspergillus, and Penicillium and Trichoderma are popular in being
able to produce large quantity of industrial enzymes through submerged fermentation (SmF) and solid
state fermentation( SSF).
The production of fungal enzymes start with a small container of a selected strain of the mould. It
is nurtured and fed until it replicates itself many thousands times. In order to start fermentation to
produce industrial enzyme, a vial of dried frozen strain called PRODUCTION STRAIN is made
available while the fermenter and any relevant equipment are sterilized to rid them of native or
wild microbes. The production strain is first cultivated in a small flask with nutrients, placed in an
incubator set at optimum temperature so that more cells or filaments are produced. These cells are
transferred to a seed fermenter containing previously sterilized medium (nutrient sources). Seed
fermentation allows the cells to reproduce and adapt to the new environment and to the nutrient
that will be available later on. The strain selection, cultural condition optimization up to growth
and harvest constitute UPSTREAM PROCESSING of the fermentation stage. The cells are from
here, transferred to a large tank-the main fermenter- where cultural conditions are controlled for
optimum growth. After the completion of multiplication, then follow the FILTRATION,
RECOVERY and PURIFICATION and CHARACTERISATION steps, these being referred to
as DOWNSTREAM PROCESSING. It is a long procedure involving steps such as a) removal of
insolubles like cells and filaments through separation techniques like centrifugation filtration and
