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                <text>Book Chapter</text>
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    <name>Book Chapter</name>
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          <name>Title</name>
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              <text>Microbial Synthesis of Alkaloids and Applications in Healthcare</text>
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              <text>Plant alkaloids are a large group of natural compounds with wide-ranging bioactive characteristics, but the number of alkaloids obtained from the plant is low. Mass extraction of these bioactive alkaloids is affected by the trouble in large-scale propagation of these plants and absence of efficient strategies for extraction. However, production by chemical reactions is a substitute method; it is less effective due to its highly complex structure. The extensive study of alkaloid biosynthesis in plants and the advancement of genetic and metabolic engineering techniques enabled the opportunity to synthesise alkaloids through microbial hosts via metabolic engineering and bioprocess optimisations. In this chapter, we discuss the various gene-manipulation strategies to produce alkaloids in various microbial hosts and their application in the healthcare industry.  2023 selection and editorial matter, Ranjna Sirohi, Amit Kumar Rai, Luciana Porto de Souza Vandenberghe, and Binod Parameswaran; individual chapters, the contributors</text>
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              <text>Arun K.B.; Nair B.G.; Sindhu R.; Liz Kuriakose L.; Parameswaran B.; Pandey A.; Awasthi M.K.; Madhavan A.</text>
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              <text>Microbial Enzymes and Metabolites for Health and Well-Being, pp. 173-186.</text>
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              <text>CRC Press</text>
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              <text>2023-01-01</text>
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              <text>&lt;a href="https://doi.org/10.1201/9781003369295-13" target="_blank" rel="noreferrer noopener"&gt;https://doi.org/10.1201/9781003369295-13&lt;/a&gt;
&lt;br /&gt;&lt;br /&gt;&lt;a href="https://www.scopus.com/inward/record.uri?eid=2-s2.0-85160485806&amp;amp;doi=10.1201%2F9781003369295-13&amp;amp;partnerID=40&amp;amp;md5=21aeb90aab43f869ae9e30f40fe265c4" target="_blank" rel="noreferrer noopener"&gt;https://www.scopus.com/inward/record.uri?eid=2-s2.0-85160485806&amp;amp;doi=10.1201%2f9781003369295-13&amp;amp;partnerID=40&amp;amp;md5=21aeb90aab43f869ae9e30f40fe265c4&lt;/a&gt;</text>
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              <text>Restricted Access</text>
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          <description>A related resource</description>
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              <text>ISBN: 978-100088826-3; 978-103243619-7</text>
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          <name>Format</name>
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              <text>Online</text>
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              <text>English</text>
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              <text>Book chapter</text>
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              <text>Arun K.B., Department of Life Sciences, CHRIST (Deemed to be University), Karnataka, Bengaluru, India; Nair B.G., School of Biotechnology, Amrita Vishwa Vidyapeetham Amritapuri, Kerala, Kollam, India; Sindhu R., Department of Food Technology, TKM Institute of Technology, Kerala, Kollam, India; Liz Kuriakose L., Department of Food Technology, TKM Institute of Technology, Kerala, Kollam, India; Parameswaran B., Microbial Processes and Technology Division, CSIR  National Institute for Interdisciplinary Science and Technology (NIIST), Kerala, Thiruvananthapuram, India; Pandey A., Center for Innovation and Translational Research, CSIR  Indian Institute of Toxicology Research (CSIR-IITR), India, Centre for Energy and Environmental Sustainability, Uttar Pradesh, Lucknow, India; Awasthi M.K., College of Natural Resources and Environment, Northwest A&amp;amp;F University, Shaanxi, Yangling, China; Madhavan A., School of Biotechnology, Amrita Vishwa Vidyapeetham Amritapuri, Kerala, Kollam, India</text>
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