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Series: Applications of Microbial Enzymes in the Fermentation, Food and Dairy Industries

Founding Editor(s): Maulin P. Shah and Neha Agarwal

Series Editor(s): Maulin P. Shah and Neha Agarwal

Scope:
The series “Applications of Microbial Enzymes in the Fermentation, Food and Dairy Industries” provides a comprehensive and practical overview of microbial enzymes and their growing role in food, fermentation, and dairy-related industries. It brings together basic concepts of enzyme production with recent developments in industrial applications, processing, preservation, and product development.
The three volumes cover the subject from different but connected perspectives. Volume 1 focuses on the fundamentals of microbial enzymes, their sources, production, optimization, characterization, and major industrial applications. Volume 2 explores the use of enzymes in food processing and preservation, including applications in baking, brewing, fruit and vegetable processing, starch conversion, meat processing, and food quality improvement. Volume 3 focuses specifically on dairy science and technology, covering enzymes used in milk processing, cheese and fermented dairy products, lactose hydrolysis, flavor development, quality improvement, and emerging dairy applications.
The series also highlights sustainable enzyme production, biotechnology-based approaches, process efficiency, emerging applications, and future opportunities, making it useful for understanding both established technologies and newer developments in the field. Overall, the series aims to connect microbial enzyme science with real-world food and dairy applications in a clear and accessible manner.

About the Series Editor(s):
Dr. Maulin P. Shah is a microbiologist and environmental biotechnology researcher with more than 22 years of research and professional experience in microbiology, industrial biotechnology, fermentation, environmental microbiology, and bioprocessing. He holds a B.Sc. in Microbiology from Gujarat University, an M.Sc. in Microbiology and a Ph.D. in Microbiology from Sardar Patel University, India. His research interests encompass microbial enzymes, industrial microbiology, fermentation biotechnology, biopolymers, environmental biotechnology, wastewater microbiology, biodegradation, bioremediation, and green technologies. He has extensive experience in research, academic publishing, scientific editing, and interdisciplinary collaboration. Dr. Shah has an H-index of 43+ and more than 8,000 citations, reflecting the significant impact and international visibility of his research contributions. Dr. Shah has edited numerous academic books and contributed extensively to the development of scholarly publications in microbiology, biotechnology, environmental science, and related disciplines. His work focuses on translating microbial and enzymatic technologies into sustainable solutions for industrial, environmental, food, and biotechnological applications.

Neha Agarwal, PhD, is a Sr. Assistant Professor in the Department of Chemistry at Navyug Kanya Mahavidyalaya, affiliated with the University of Lucknow, India. She received her PhD from the University of Lucknow and has qualified UGC-CSIR-NET and GATE in Chemical Sciences. She has published numerous research papers and review articles in Scopus-indexed journals and has seven design patents to her credit. She has also edited 11 books for reputed international publishers, including CRC Press, Springer Nature, Nova Science Publishers, Apple Academic Press, and Scrivener Publishing (Wiley), and has authored three undergraduate textbooks. Her research focuses on the environmental impacts of organic pollutants, including pharmaceuticals, dyes, and pesticides, with an emphasis on sustainable and green approaches to environmental protection. She has been honoured by the Governor of Uttar Pradesh, India for her contributions to education and research.

Submission to the series:

Published and Forthcoming Titles

Volume 1 — Microbial Enzymes: Fundamentals, Production and Industrial Applications
Microbial enzyme discovery, screening, production, optimization, fermentation strategies, downstream processing, enzyme kinetics, immobilization, and industrial applications.

Volume 2 — Microbial Enzymes in Food Processing and Preservation
Applications of amylases, proteases, lipases, pectinases, cellulases, xylanases and other microbial enzymes in food processing, quality improvement, preservation, flavour development, and functional foods.

Volume 3 — Microbial Enzymes in Dairy Science and Technology
Enzymatic processing of milk and dairy products, cheese manufacture, lactose hydrolysis, dairy fermentation, flavour development, protein modification, milk coagulation, and emerging enzyme-based dairy technologies.

Volume 4 — Enzymatic Fermentation and Bioprocess Engineering
Microbial fermentation systems, submerged and solid-state fermentation, bioreactor design, process optimization, metabolic engineering, enzyme productivity, scale-up, and downstream processing.

Volume 5 — Microbial Enzymes in Bakery, Brewing and Fermented Foods
Enzyme applications in bread and bakery products, brewing, cereal fermentation, traditional fermented foods, beverages, starch conversion, flavour generation, texture modification, and process efficiency.

Volume 6 — Extremozymes and Novel Microbial Enzymes for Industrial Biotechnology
Enzymes from extremophilic microorganisms, metagenomic enzyme discovery, thermozymes, alkaliphilic enzymes, halozymes, acidophilic enzymes, cold-active enzymes, and their applications in challenging industrial processes.

Volume 7 — Enzyme Immobilization, Nanobiotechnology and Advanced Biocatalysis
Enzyme immobilization strategies, nanomaterials, enzyme–nanomaterial systems, biosensors, enzyme reactors, protein engineering, computational enzyme design, and advanced biocatalytic processes.

Volume 8 — Sustainable and Green Applications of Microbial Enzymes
Microbial enzymes for circular bioeconomy, waste valorisation, biomass conversion, green chemistry, biofuels, biorefineries, environmental remediation, resource recovery, and sustainable industrial biotechnology.