• Sisir Rajak

Abstract: This article overviews the enzymes produced by microorganisms, which have been extensively studied worldwide for their isolation, purification and characterization of their specific properties. All enzymes which have been purified are protein in nature, and may or may not possess a non protein prosthetic group. Enzymes occur in every living cell, hence in all microorganisms. Each single strain of organism produces a large number of enzymes. But the absolute and relative amounts of the various individual enzymes produced vary markedly between species and even between strains of the same species. Hence, it is customary to select strains for the commercial production of specific enzymes which have the capacity for producing highest amounts of the particular enzymes desired. The microbial enzymes act as bio-catalysts to perform reactions in bio-processes in an economical and environmentally-friendly way as opposed to the use of chemical catalysts. The special characteristics of enzymes are exploited for their commercial interest and industrial applications, which include: thermo tolerance, thermophilic nature, tolerance to a varied range of pH, stability of enzyme activity over a range of temperature and pH, and other harsh reaction conditions. Such enzymes have proven their utility in bio-industries such as food, leather, textiles, animal feed, and in bio-conversions and bio-remediations, etc.

Index Terms: Microbial-enzymes, Thermophilic, Alkalophilic, Thermostable, Protease, Keratinase, Amylase; Xylanase, Lipase, Decomposed.

"Review On Characterization And Purification Of Industrially Important Enzymes From Microorganisms Isolated From Soil And Decomposed Food Materials", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.5, Issue 6, page no.709-714, June-2018, Available :http://www.jetir.org/papers/JETIR1806904.pdf

"Review On Characterization And Purification Of Industrially Important Enzymes From Microorganisms Isolated From Soil And Decomposed Food Materials", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.5, Issue 6, page no. pp709-714, June-2018, Available at : http://www.jetir.org/papers/JETIR1806904.pdf