Related Experiment Video
Updated: Apr 23, 2026
09:26
Identification of Antibacterial Immunity Proteins in Escherichia coli using MALDI-TOF-TOF-MS/MS and Top-Down Proteomic Analysis
Published on: May 23, 2021
2.8K
Microbial aspartic proteases: current and potential applications in industry.
Louwrens W Theron1, Benoit Divol
1Institute for Wine Biotechnology, Stellenbosch University, Private Bag X1, 7602, Matieland, South Africa.
Applied Microbiology and Biotechnology
|October 2, 2014
Summary
Aspartic proteases, enzymes active in acidic conditions, have diverse roles from microbial virulence to industrial applications. Emerging research highlights their potential use in the wine industry for protein haze prevention.
Area of Science:
- Biochemistry
- Enzymology
- Microbiology
Background:
- Aspartic proteases are acid-active proteolytic enzymes found across all life forms.
- Microorganisms utilize these enzymes for virulence and nutrient acquisition.
- Historical applications include cheese manufacturing as milk-clotting agents.
Purpose of the Study:
- To summarize the properties and mechanisms of aspartic proteases.
- To provide an overview of their industrial applications.
- To thoroughly discuss potential applications in the wine industry.
Main Methods:
- Literature review of aspartic protease properties and functions.
- Analysis of existing and emerging industrial applications.
- Focus on recent research regarding wine clarification.
Main Results:
- Aspartic proteases exhibit diverse functions, including virulence and protein degradation.
- They have established uses in food industries like cheese production.
- Potential applications as clarifying agents in beverages, particularly wine, are promising.
Conclusions:
- Aspartic proteases are versatile enzymes with significant industrial potential.
- Their application in the wine industry could offer an alternative to traditional clarifying agents.
- Further research is warranted to fully explore and optimize their use in beverage stabilization.
Related Concept Videos
01:27Microorganisms in Agriculture and Food industry
1.9K
Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
1.9K
01:29Microbes in Food Production
383
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
383
01:23Microbial Spoilage of Food
200
Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
200
01:28Microbial Bioremediation of Plastics
118
Polyethylene terephthalate (PET) is a synthetic polymer widely utilized in the packaging industry, particularly for bottles and containers. Due to its chemical stability and durability, PET accumulates in the environment, contributing significantly to plastic pollution. It comprises repeating units of terephthalic acid and ethylene glycol, resulting in a semi-crystalline structure that is resistant to natural degradation processes.A notable breakthrough in plastic biodegradation came with the...
118
01:25Production of Organic Acids
105
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
105
01:27Microbes in the Production of Fermented Foods
297
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
297