Prof. Sulieman has been awarded his PhD in 2001 (Food Science and Technology) and pursued a postdoctoral fellowship at the University of Kobe, Japan. He is an expert in Food Science and Technology, his main concern is food microbiology. Currently, Prof. Sulieman is holding the position of professor at the Department of Biology, College of Science, University of Hail, and Kingdom of Saudi Arabia. He has authored a large number of articles in referred journals (ISI- Scopus) and has been participated to different international conferences. He published many references and textbooks in the area of food science and microbiology. He is a member of many national and international academic associations. He supervised and conducted many national and international research projects. He also supervised many master and PhD students in the field of Food Microbiology.

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• 1. Introduction2. Classification of enzymes3. Mechanism of microbial enzymes4. Bacterial enzymes and their applications5. Industrially important fungal enzymes: production and applications6. Algal enzymes and their applications7. Biochemistry of enzymes and their various sources8. Microbial enzymes and antibiotic resistance9. Microbial enzymes of industrial importance10. Methods of microbial enzyme immobilization11. Biotechnology of microbial enzymes12. Microbial production and molecular engineering of industrial enzymes13. Isolation, identification, and characterization of enzyme-producing lactic acid bacteria from traditional fermented food14. Extraction of invertase from the yeast Schizosaccharomyces pombe, affecting production factors, and evaluation of Michaelis-Menten kinetic properties15. Microbial enzymatic activity measurements16. Enzymes in food processing17. Applications of microbial enzymes in medicine18. Molecular transcription of microbial enzymes19. Application of microbial enzymes in textile industry20. Biosynthesis of metal nanoparticles by microbial enzymes21. Extracellular enzyme activity and its implications for organic matter cycling22. Identification of extracellular enzyme-producing bacteria (proteolytic, cellulolytic, and amylolytic) in the sediment23. Enzymes of importance to rhizosphere processes24. Microbial enzymes with special characteristics for biotechnological applications25. Future prospects in enzyme technology

Prof. Sulieman has been awarded his PhD in 2001 (Food Science and Technology) and pursued a postdoctoral fellowship at the University of Kobe, Japan. He is an expert in Food Science and Technology, his main concern is food microbiology. Currently, Prof. Sulieman is holding the position of professor at the Department of Biology, College of Science, University of Hail, and Kingdom of Saudi Arabia. He has authored a large number of articles in referred journals (ISI- Scopus) and has been participated to different international conferences. He published many references and textbooks in the area of food science and microbiology. He is a member of many national and international academic associations. He supervised and conducted many national and international research projects. He also supervised many master and PhD students in the field of Food Microbiology.

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• 1. Introduction2. Classification of enzymes3. Mechanism of microbial enzymes4. Bacterial enzymes and their applications5. Industrially important fungal enzymes: production and applications6. Algal enzymes and their applications7. Biochemistry of enzymes and their various sources8. Microbial enzymes and antibiotic resistance9. Microbial enzymes of industrial importance10. Methods of microbial enzyme immobilization11. Biotechnology of microbial enzymes12. Microbial production and molecular engineering of industrial enzymes13. Isolation, identification, and characterization of enzyme-producing lactic acid bacteria from traditional fermented food14. Extraction of invertase from the yeast Schizosaccharomyces pombe, affecting production factors, and evaluation of Michaelis-Menten kinetic properties15. Microbial enzymatic activity measurements16. Enzymes in food processing17. Applications of microbial enzymes in medicine18. Molecular transcription of microbial enzymes19. Application of microbial enzymes in textile industry20. Biosynthesis of metal nanoparticles by microbial enzymes21. Extracellular enzyme activity and its implications for organic matter cycling22. Identification of extracellular enzyme-producing bacteria (proteolytic, cellulolytic, and amylolytic) in the sediment23. Enzymes of importance to rhizosphere processes24. Microbial enzymes with special characteristics for biotechnological applications25. Future prospects in enzyme technology

Prof. Sulieman has been awarded his PhD in 2001 (Food Science and Technology) and pursued a postdoctoral fellowship at the University of Kobe, Japan. He is an expert in Food Science and Technology, his main concern is food microbiology. Currently, Prof. Sulieman is holding the position of professor at the Department of Biology, College of Science, University of Hail, and Kingdom of Saudi Arabia. He has authored a large number of articles in referred journals (ISI- Scopus) and has been participated to different international conferences. He published many references and textbooks in the area of food science and microbiology. He is a member of many national and international academic associations. He supervised and conducted many national and international research projects. He also supervised many master and PhD students in the field of Food Microbiology.

Select Guide Rating

• 1. Introduction2. Classification of enzymes3. Mechanism of microbial enzymes4. Bacterial enzymes and their applications5. Industrially important fungal enzymes: production and applications6. Algal enzymes and their applications7. Biochemistry of enzymes and their various sources8. Microbial enzymes and antibiotic resistance9. Microbial enzymes of industrial importance10. Methods of microbial enzyme immobilization11. Biotechnology of microbial enzymes12. Microbial production and molecular engineering of industrial enzymes13. Isolation, identification, and characterization of enzyme-producing lactic acid bacteria from traditional fermented food14. Extraction of invertase from the yeast Schizosaccharomyces pombe, affecting production factors, and evaluation of Michaelis-Menten kinetic properties15. Microbial enzymatic activity measurements16. Enzymes in food processing17. Applications of microbial enzymes in medicine18. Molecular transcription of microbial enzymes19. Application of microbial enzymes in textile industry20. Biosynthesis of metal nanoparticles by microbial enzymes21. Extracellular enzyme activity and its implications for organic matter cycling22. Identification of extracellular enzyme-producing bacteria (proteolytic, cellulolytic, and amylolytic) in the sediment23. Enzymes of importance to rhizosphere processes24. Microbial enzymes with special characteristics for biotechnological applications25. Future prospects in enzyme technology