Chapter 16 - Omics Approaches in Enzyme Discovery and Engineering

Abstract

Throughout much of their history, enzymes secreted by microorganisms were used in the process of fermentation to produce and preserve food products. Fermented foods such as cheese, yogurt, and bread have been crucial to the development of modern civilization. Over time, advances in science and engineering have allowed the isolation of novel enzymes and characterization of their properties. As a result, applications of these biological molecules have increased dramatically in the past three decades as they are used routinely nowadays and form the cornerstone of all major industries of the 20th century. The use of enzymes in the manufacturing industries is not only beneficial for the consumers but it also replaces the use of harsh chemicals detrimental to the environment with green alternatives. In this chapter, we introduce the reader to pioneering omics approaches that aid in the discovery of new enzymes with unique functions or aid in optimizing current ones for higher yield, selectivity, and/or improved usage. Finally, we illustrate some examples of enzymes that were already targeted by molecular bioengineering and refined for commercial applications.