Acta Scientific Biotechnology

Review Article Volume 3 Issue 2

Agricultural and Food Waste Treatment Using Microbial Enzyme Extracted from Thermophiles

Pradip Sedhai*

Tribhuwan University, Nepal

*Corresponding Author: Pradip Sedhai, Tribhuwan University, Nepal.

Received: January 27, 2022; Published: April 07, 2022

Abstract

Agricultural and food waste comprises the waste that produces throughout the food production and supply cycle. The problem with agricultural waste and food waste has been profound in many parts of the world and it poses an increasing risk to the natural ecosystem at an alarming scale. Researches have shown how utterly important it is to start naturally treating and managing these wastes as soon as possible to minimize and mitigate the impact on nature. The answer to this question lies in naturally occurring thermophiles. These are the microorganisms which grow optimally at higher temperatures between 60 to 80 degree Celsius. This group of microorganisms produces a variety of enzymes depending on their types. Many enzymes produce by thermophiles have been proven to be effective against treating waste related to agriculture and food. Thermophilic enzymes including cellulase and xylanase digest the Agri-food waste at optimal temperature, producing useful byproducts. Efficient use of thermophilic enzymes in waste management is not only less costly but also eco-friendly and beneficial to humankind. Manipulating thermophilic enzymes with sequencing of existing and new genomes will allow known and new enzymes with possibility of various application capacities.

Keywords: Agricultural and Food Waste Management; Enzyme Extraction; Microbial Enzyme; Thermophiles

References

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Citation

Citation: Pradip Sedhai. “Agricultural and Food Waste Treatment Using Microbial Enzyme Extracted from Thermophiles".Acta Scientific Biotechnology 3.2 (2022): 25-28.

Copyright

Copyright: © 2022 Pradip Sedhai. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




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