Enzymatic and whole cell catalysis: Finding new strategies for old processes

The use of enzymes and whole bacterial cells has allowed the production of a plethora of compounds that have been used for centuries in foods and beverages. However, only recently we have been able to master techniques that allow the design and development of new biocatalysts with high stability and...

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Bibliographic Details
Published in:Biotechnology advances 2011, Vol.29 (1), p.75-83
Main Author: de Carvalho, Carla C.C.R.
Format: Article
Language:English
Subjects:
Bacteria
Bacteria - cytology
Bacteria - enzymology
Bacterial adaptation
beverages
Biocatalysis
biocatalysts
Bioconversion
Bioconversions. Hemisynthesis
Biological and medical sciences
Biological Products - biosynthesis
Biological Products - chemistry
Biotechnology
Biotechnology - methods
Biotransformation
Catalysis
catalytic activity
Directed evolution
Enzymes
Evolution
food microbiology
Foods
Fundamental and applied biological sciences. Psychology
Kinetic resolution
Methods. Procedures. Technologies
Productivity
Protein engineering
Redesign
Stereoisomerism
Strategy
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Summary:The use of enzymes and whole bacterial cells has allowed the production of a plethora of compounds that have been used for centuries in foods and beverages. However, only recently we have been able to master techniques that allow the design and development of new biocatalysts with high stability and productivity. Rational redesign and directed evolution have lead to engineered enzymes with new characteristics whilst the understanding of adaptation mechanisms in bacterial cells has allowed their use under new operational conditions. Bacteria able to thrive under the most extreme conditions have also provided new and extraordinary catalytic processes. In this review, the new tools available for the improvement of biocatalysts are presented and discussed.
ISSN:0734-9750
1873-1899
DOI:10.1016/j.biotechadv.2010.09.001