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Abstract Nature relies on a wide range of enzymes with specific biocatalytic roles to carry out much of the chemistry needed to sustain life. Enzymes catalyze the interconversion of a vast array of molecules with high specificity—from molecular nitrogen fixation to the synthesis of highly specialized hormones and quorum‐sensing molecules. Ever increasing emphasis on renewable sources for energy and waste minimization has turned enzymes into key industrial workhorses for targeted chemical conversions. Modern enzymology is central to not only food and beverage manufacturing processes but also finds relevance in countless consumer product formulations such as proteolytic enzymes in detergents, amylases for excess bleach removal from textiles, proteases in meat tenderization, and lactoperoxidases in dairy products. Herein, we present an overview of enzyme science and engineering milestones and the emergence of directed evolution of enzymes for which the 2018 Nobel Prize in Chemistry was awarded to Dr. Frances Arnold.
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Laundry Hygiene and Odor Control: State of the Science
ABSTRACT Laundering of textiles—clothing, linens, and cleaning cloths—functionally removes dirt and bodily fluids, which prevents the transmission of and reexposure to pathogens as well as providing odor control. Thus, proper laundering is key to controlling microbes that cause illness and produce odors. The practice of laundering varies from region to region and is influenced by culture and resources. This review aims to define laundering as a series of steps that influence the exposure of the person processing the laundry to pathogens, with respect to the removal and control of pathogens and odor-causing bacteria, while taking into consideration the types of textiles. Defining laundering in this manner will help better educate the consumer and highlight areas where more research is needed and how to maximize products and resources. The control of microorganisms during laundering involves mechanical (agitation and soaking), chemical (detergent and bleach), and physical (detergent and temperature) processes. Temperature plays the most important role in terms of pathogen control, requiring temperatures exceeding 40°C to 60°C for proper inactivation, while detergents play a role in reducing the microbial load of laundering through the release of microbes attached to fabrics and the inactivation of microbes sensitive to detergents (e.g., enveloped viruses). The use of additives (enzymes) and bleach (chlorine and activated oxygen) becomes essential in washes with temperatures below 20°C, especially for certain enteric viruses and bacteria. A structured approach is needed that identifies all the steps in the laundering process and attempts to identify each step relative to its importance to infection risk and odor production.
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- Award ID(s):
- 1735173
- PAR ID:
- 10293472
- Editor(s):
- Elkins, Christopher A.
- Date Published:
- Journal Name:
- Applied and Environmental Microbiology
- Volume:
- 87
- Issue:
- 14
- ISSN:
- 0099-2240
- Format(s):
- Medium: X
- Sponsoring Org:
- National Science Foundation
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- Free Publicly Accessible Full Text
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Accepted Manuscript1.0
- Journal Article:
- https://doi.org/10.1128/AEM.03002-20
