Marine Enzymes - Elucidation of their distinct properties and their exploitation for food preservation.

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This proposal is a request to NSERC for funds to continue and extend our research program with its overall objective focused on investigating novel marine enzymes for potential uses as biotechnological tools for food processing and preservation. This is based on the need for enzymes for both food and non-food uses, such as food texture modification, production of beverages, oil extraction, flavors, dietetic foods, pharmaceuticals, detergents, textiles, biofuels, etc. The global market for enzymes is growing at a rate of about 6%/yr, and is predicted to generate about US$4.4bn by the year 2015. Of this amount, food grade enzymes are forecasted to constitute about 30% (http://www.bccresearch.com/report/enzymes-industrial-applications-bio030f.html). Thus, the enzyme industry is actively seeking novel and dynamic enzymes, and innovative methods to produce them cost-effectively. In this context, the marine ecosystem with its diverse and unique habitats that harbor a myriad of vertebrate, invertebrate and other species represents an excellent pool of unique enzymes that are suitable for applications under a wide range of conditions.