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

Founding Editor(s): Maulin P. Shah

Series Editor(s): Maulin P. Shah

Scope:

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.

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.