Following the success of the seminar on Staphylococcus aureus and novel antibacterial compounds, Professor Roberto Spurio from the University of Camerino, Italy, presented another insightful seminar on November 14, 2024. The seminar, titled “Enzymes and New Enzymes: The Role of Bacteria in Industrial Enzyme Production,” was held at the Faculty of Food Science Technology, Vietnam National University of Agriculture.
The event was attended by members of the “Microbiology and Food Safety” research group, lecturers, researchers, technicians, and students from the Faculties of Food Science Technology and Biotechnology.
During the seminar, Professor Spurio provided a comprehensive overview of enzyme history, the crucial role of microorganisms in enzyme production, and their diverse applications. He explained how enzymes, primarily proteins, act as catalysts, lowering activation energy and facilitating chemical reactions. By highlighting the groundbreaking work of James B. Sumner in 1926, who emphasized the protein nature of enzymes, isolated and crystallized urease. He also discussed the significant role of bacteria in large-scale enzyme production, noting their application in various industries, including food, pharmaceuticals, and bioenergy.
Bacteria, particularly Bacillus, Escherichia coli, and Pseudomonas, are key players in industrial enzyme production. Bacillus strains are renowned for producing proteases, amylases, and lipases. Escherichia coli is a workhorse in recombinant enzyme production, especially within biotechnology. Pseudomonas, with its versatility, finds applications in various environmental and industrial processes.
Bacterial enzyme production offers numerous advantages. Bacteria grow rapidly, enabling efficient large-scale production. Their genomes are easily manipulated, facilitating the production of specific enzymes through recombinant DNA technology. Bacterial fermentation processes are often more cost-effective than those using eukaryotic cells. Bacterial enzymes find applications in various industries, including food, textiles, chemicals, pharmaceuticals, and environmental sectors.
Professor Spurio illustrated the practical applications of enzymes by discussing specific examples, including the use of proteases in detergent production, lactase in lactose-free dairy processing, and keratinase in the degradation of animal byproducts.
The seminar was a resounding success, fostering lively discussions between attendees and Professor Spurio. While highlighting the crucial role of bacteria in industrial enzyme production, he emphasized the challenges of enzyme stability, substrate specificity, and production costs. Ongoing research seeks to address these challenges by optimizing production processes, enhancing enzyme stability, and exploring novel bacterial strains to discover novel enzymes..
Research group Microbiology and Food Safety