Table 1.

Summary of the lignocellulosic sources that have been used as raw material for enzyme production.

Enzyme	Feedstock	Bioprocessing Conditions	Microbial Strain	Application	Reference
Amylase	Brewers’ spent grain hydrolysate	Submerged fermentation mode, hydrolysate used as additive in amylase production media, fermentation time: 30 h	Catabolite-repressed Bacillus subtilis KCC103	Baking, brewing, animal nutrition, aquaculture, biofuel, dishwashing and laundry detergents	[58]
β-glucanase	Oatmeal Orange peel	Solid state fermentation mode, 50% w/w moisture, temperature: 30 °C, pH: 5.5, fermentation time: 4 days Solid state fermentation mode, orange peel with basal media, incubated at 30 °C, pH: 5.5, fermentation time: 4 days	Rhizomucor miehei CAU432 Tricoderma viride MBL	Brewing, bioethanol	[109,110,111]
Cellulase	Apple pomace Banana peel	Solid state fermentation mode, 75% initial moisture content, initial temperature: 30 °C, fermentation time: 48–72 h Solid state fermentation mode, 50% moisture content, temperature: 30 °C, fermentation time: 192 h	Aspergillus niger NRRL-567 Trichoderma viride GIM 3.0010	Detergents, bleaching, deinking, refining, starch modification, drainage improvement, decolourization of dyes in effluent, cellulosic and starch based ethanol, biodiesel	[112,113]
Inulinase	Yacon juice Banana peel, wheat bran, rice bran, orange peel, bagasse Soy bean cake	Submerged batch fermentation mode, temperature: 30 °C, pH: 5, fermentation time: 7 days Solid State fermentation mode, 65% moisture content, temperature: 35 °C, fermentation time: 72 h Solid state fermentation mode, 60% moisture content, K2HPO4, ZnSO4·7H2O, temperature: 30 °C, fermentation time: 48 h	Aspergillus kawachii Saccharomyces sp. Pencillium rugulosum (MTCC-3487)	Production of high-fructose corn syrup	[32,114,115,116]
Invertase	Red carrot jam processing residue Sugarcane bagasse Orange peel, pineapple peel waste	Solid state fermentation mode, temperature: 30 °C, fermentation time: 72 h Solid state fermentation mode, temperature: 30 °C, fermentation time: 72 h Solid state fermentation mode, temperature: 30 °C, fermentation time: 32 h, initial pH: 5.5	S. cerevisiae NRRL Y-12632 Aspergillus niger GH1, Cladosporium cladosporioides	Sucrose hydrolysis	[117,118,119]
Lactase	Fermented ragi	Submerged fermentation mode, media supplemented by 0.75% lactose and 1% ragi, fermentation time 12 h, pH 5.5	Lactobacillus acidophilus	Dairy, preparation of lactose-free food products	[120]
Mannanase	Apple pomace and cotton seed powder mixture	Solid state fermentation mode, 50% initial moisture content, pH 5.5, temperature 30 °C, fermentation time 48 h	Aspergillus niger SN-09	Paper and pulp, textile, pharmaceuticals	[121,122,123]
	Palm kernel cake	Solid state fermentation mode in stainless steel horizontal bioreactor, initial moisture content 1:0.75 (w/v), temperature 30 °C, fermentation time 4 days.	Aspergillus terreus SUK-1
	Passion fruit peel	Submerged fermentation mode, pH 6.5, 8.6 days	Pencillium verruculosum
Pectinase	Orange peel	Submerged fermentation mode, temperature 35 °C, pH 5.2, fermentation time: 3 days	Pencillium oxalicum PJ02 Aspergillus niger	Processing of starch and wine, juice processing	[124,125]
	Deseeded sunflower head	Solid state fermentation mode, temperature: 34 °C, initial moisture content: 65%, fermentation time: 120 h Submerged fermentation mode, temperature: 34 °C, pH: 5.0, fermentation time: 120 h
Xylanase	Coffee by-products	Solid state fermentation mode, initial moisture content: 50%, temperature: 30 °C, fermentation time: 5 days.	Pencillium sp. CFR 303	Bleaching and deinking of paper, baking, animal nutrition	[126]
Protease	Brewer’s spent grain, corn steep liqour	Submerged fermentation mode, temperature: 28 °C, fermentation time: 6 days	Streptomyces malaysiensis AMT-3,	Food, pharmaceutical, animal feed, leather, diagnostics, waste management	[127]
Transglutaminase	Industrial fibrous soy residue	Solid state fermentation mode, temperature: 33 °C, fermentation time: 48 h	Bacillus circulans BL32	Meat processing, dairy products, baking, edible film, leather finishing, cosmetics	[128]
Laccase	Wheat bran	Stirred bioreactor working volume: 120 L, temperature: 30 °C, pH: 6.0, fermentation time: 4 days	Cerrena unicolor C-139	Bleaching, deinking of paper, polishing and preparation of textiles	[129]
Lipase	Banana peel, potato peel, cassava peel	Solid state fermentation mode, initial moisture content: 55%, temperature: 30.5 °C, fermentation time: 60 h	Aspergillus niger	Meat processing, detergents, degreasing, dehairing of leather	[130,131]
Phytase	Orange and citrus peel	Solid state fermentation mode, temperature: 50 °C, fermentation time: 72 h	Klebsiella sp. DB-3FJ711774.1	Animal nutrition	[132]
Polygalacturonase	Orange peel, wheat bran	Solid state fermentation mode, temperature: 22.4 °C to 27.5 °C, incubation period: 3.8 to 5.5 days	Aspergillus sojae M3	Catalyzes the hydrolysis of α-1,4-glycosidic linkages in pectic acid. Used in food industry.	[133,134]
Cellulase	Pea pod waste	Solid state fermentation mode, moisture content of 70% made up by Mendel Weber medium, temperature: 30 °C, fermentation time: 96 h	Aspergillus niger HN-1	Detergents, bleaching, deinking, refining, starch modification, drainage improvement, decolourization of dyes in effluent, cellulosic and starch based ethanol, biodiesel	[135]
β-Xylosidase	Wet disc milling rice straw (WDMRS)	Submerged fermentation mode, working volume: 1 L in 2 L bioreactor, pH: 4.8, media composition: 20 g WDMRS, 5 g polypeptone, 4 g urea, 2 g (NH4)2SO4, 5 g (NH4)2HPO4, 5 g KNO3, 15 g KH2PO4, 1 g Tween 80, fermentation time: 96 h	Trichoderma asperellum KIF125	Baking, improving digestibility of animal feed, production of d-xylose for xylitol manufacture, deinking of recycled paper	[136]
β-fructofuranosidase (invertase)	Apple pomace	Submerged fermentation mode, working volume: 25 mL in 125 mL Erlenmeyer flask, initial pH: 7.5, fermentation time: 12 days, room temperature	Aspergillus versicolor	Food additive	[137]