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Microorganisms
Special Issues
Microbial Enzymes—Tools for Biotechnological Processes
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Microbial Enzymes—Tools for Biotechnological Processes

A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Microbial Biotechnology".

Deadline for manuscript submissions: 31 January 2026 | Viewed by 1072

Special Issue Editors

Prof. Dr. Rita de Cássia Garcia Simão

E-Mail Website
Guest Editor
Center for Medical and Pharmaceutical Sciences, Western Paraná State University, 2069 Universitária Street, Cascavel 85819-110, PR, Brazil
Interests: health; environment, bacteria; fungus; virus; algae; microbiology; molecular biology; biochemistry; biotechnology, water resources; environmental sanitation; enzymes; cloning; gene expression; gene regulation
Prof. Dr. Rosane Marina Peralta

E-Mail Website
Guest Editor
Department of Biochemistry, Maringá State University, Maringá 87020-900, Brazil
Interests: biochemistry of microorganisms; bioremediation; adding value to agro-industrial waste; production of bioactive compounds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue aims to display global and current contributions to the field of microbial enzymatic biotechnology. This issue will feature at least 10 original articles that showcase the main and recent advances, as well as future perspectives, in the study and application of microbial enzymes in various biotechnological processes. 

We will accept original articles and reviews, including systematic reviews and meta-analyses. The main scop of this issue is to focus on three thematic axes: (1) emergent molecular and computational tools applied to enzymes studies, including CRISPR, bioinformatics synthetic biology, AI, and modeling of metabolic pathways; (2) the mechanism of the production, expression, and engineering of enzymes, including precision fermentation, cloning in homolog and heterology systems, site-direct mutagenesis, and rotational design of proteins; and (3) industrial applications of microbial enzymes in the food, pharmaceutical, energy, textile, paper, and environmental (i.e., biodegradation and bioremediation) sectors. In addition, regulatory aspects, environmental considerations, and integrative approaches with omics technologies and conventional technologies (i.e., enzyme immobilization) will be considered, highlighting the role of microbial enzymes in circular economies and sustainability.

Prof. Dr. Rita de Cássia Garcia Simão
Prof. Dr. Rosane Marina Peralta
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Microorganisms is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • molecular tools
  • biotechnological applications
  • enzyme engineering
  • industrial microbial enzymes
  • sustainability and circular economy

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Published Papers (1 paper)

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Research

26 pages, 2735 KB  
Article
Bioengineering Caulobacter vibrioides for Xylanase Applications in the Bakery Industry
by Bruna Simioni, Paula Maria Carneiro Rocha, Adriano Fávero, José Luis da Conceição Silva, Rinaldo Ferreira Gandra, Alexandre Maller, Marina Kimiko Kadowaki and Rita de Cássia Garcia Simão
Microorganisms 2025, 13(10), 2367; https://doi.org/10.3390/microorganisms13102367 - 15 Oct 2025
Viewed by 850
Abstract
The present study investigated the impact of genetic engineering strategies to produce a cell-free xylanase for applications in the baking industry. The xynA1 gene from the nonpathogenic bacterium Caulobacter vibrioides was integrated into the pAS22 vector with a xylose-inducible promoter and introduced back [...] Read more.
The present study investigated the impact of genetic engineering strategies to produce a cell-free xylanase for applications in the baking industry. The xynA1 gene from the nonpathogenic bacterium Caulobacter vibrioides was integrated into the pAS22 vector with a xylose-inducible promoter and introduced back into the bacteria, resulting in the creation of the BS-xynA1. This construct exhibited substantial secreted xylanase 1 (XynA1) activity, reaching 17.22 U/mL, and a specific activity of 278.64 U/mg after an 18 h growth period with 0.3% (v/v) xylose plus 0.2% (w/v) corn straw. RT-qPCR analysis confirmed that higher xylanase activity in C. vibrioides cells was correlated with increased transcription of the xynA1 gene in the induction medium. Moreover, BS-xynA1 cells coexpress other enzymes, including xylanase 2 (XynA2), cellulase, pectinase, α-amylase, β-glucosidase, β-xylosidase, and α-L-arabinosidase, at low levels (≤2 U/mL). In vitro comparison of cell-free xylanases from BS-xynA1 with three commercially available xylanase-containing mixtures commonly utilized in baking protocols revealed its superior specific activity (163.4 U/mg) across a broad temperature range (30–100 °C), with optimal performance at 50 °C. In practical baking tests, the addition of cell-free XynA1 led to a reduction in dough kneading time and increase in bread height compared to those of the control. Notably, the incorporation of XynA1 resulted in enhanced alveolar structure formation within the bread crumb. Specifically, the following changes were observed in the mass parameters compared to those of the control: an increase in extensibility, elasticity, and deformation energy, and subsequent improvements in strength. Additionally, XynA1 addition led to a reduction in toughness and toughness/elasticity index, indicating a reduction in the mass stiffness of the enzyme-treated bread. To date, this is the first successful application of recombinant XynA1 from C. vibrioides in biotechnological processes related to baking, underscoring the potential and prospects in the food industry. Full article
(This article belongs to the Special Issue Microbial Enzymes—Tools for Biotechnological Processes)
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