For millennia, secondary plant metabolites have antagonized microorganisms, insects and humans alike, ultimately generating a complex and dynamic mixture of facultative and obligate interactions from symbioses to pathogenicity. Secondary plant metabolites have an important role in developing the myriad of organic pollutant-degrading enzymes found in nature. The link between secondary plant meta...

Our work has focused on the determination of physiological traits that may facilitate in situ degradation of xenobiotic compounds by indigenous microorganisms. For this our interests center on the following questions: What are the ambient conditions in a benzene, toluene, ethylbenzene, and xylene (BTEX)-contaminated aquifer? What is the behavior of indigenous bacteria under these conditions? Wh...

Lignocellulosic material that includes hemicellulose, cellulose and lignin (lignocellulosic complex) is present in the plant cells. The hydrolysis process of lignocellulose biomass into glucose presence lignocellulytic enzymes an area concern production cellulosic biofuel. Microorganisms like fungi have ability for degrading cell wall by enzyme set which acts coordination. This moves a directio...

The microbial conversion of lignocellulosic biomass for biofuel production represents a renewable alternative to fossil fuels. However, the discovery of new microbial enzymes with high activity is critical for improving biomass conversion processes. While attempts to identify superior lignocellulose-degrading enzymes have focused predominantly on the animal gut, biomass-degrading communities in...

Plastic accumulation is the vital cause of environmental pollution and an ever-increasing ecological threat. The sustainable use synthetic polymers one major challenges twenty- first century. conventional techniques employed to degrade plastic in environment are inadequate as it releases harmful by-products. One solutions for reducing biodegradation by using microorganisms. In present review, w...

Cocoa seed fermentation involves a well-stabilized succession of microbial processes and the action enzymes. Microorganisms (yeast, lactic acid bacteria, acetic bacteria) play critical role in cacao by degrading mucilage pulp producing stabilized enzymatic reactions that contribute to its quality. Nowadays, majority practiced our planet is traditional form produce aroma flavor. The art using st...