Results 101 to 110 of about 2,330,172 (232)

THE RELATION OF THE ENZYM PECTINASE TO INFECTION OF SWEET POTATOES BY RHIZOPUS

American Journal of Botany, 1923
It has been demonstrated that, if the proper conditions are maintained in the storage house, sweet potatoes can be kept for a considerable length of time with practically no loss from soft rot. If, on the other hand, the conditions are unfavorable, infection followed by decay may take place.
L. L. Harter, J. L. Weimer
openaire   +2 more sources

Nucleolar dominance arises in Spartina homoploid hybrids and persists after allopolyploidization

The Plant Journal, Volume 125, Issue 5, March 2026.
Significance Statement Evolution of nucleolar dominance in Spartina anglica since its origin c. 150 years ago. mC, cytosine methylation; NOR, nucleolar organizer regions. rDNA resides within the NORs. Spartina anglica C.E. Hubbard presents an iconic allopolyploid species that formed only 150 years ago, spreading worldwide since then.
Alena Kuderová, Dalibor Húska, Julie Ferreira de Carvalho, Roman Matyášek, Ilia J. Leitch, Armel Salmon, Andrew R. Leitch, Malika Ainouche, Aleš Kovařík   +8 more
wiley   +1 more source

Continuous Clarification of Barberry Juice with Pectinase Immobilised by Oxidized Polysaccharides

Food Technology and Biotechnology, 2021
Research background. Barberry juice is a rich source of bioactive compounds and shows different health properties such as antioxidant and anticancer activities.
Seyed Saeid Hosseini, Faramarz Khodaiyan, Seyed Mohammad Mousavi, Seyedeh Zahra Azimi   +3 more
doaj  

A Biotechnological Assessment of Aspergillus Niger-Produced Pectinase Enzymes' Antibacterial Activity

Journal of Pioneering Medical Sciences
In this study, Aspergillus niger was used for the production of pectinase enzymes under submerged fermentation conditions, aiming to evaluate their potential antibacterial activity. Three fungal isolates were tested and optimal conditions for enzyme production were determined regarding incubation time, temperature and pH. The highest enzymatic activity
Ammar Adnan Tuama, Sundus Adil Naji, Mohammed Ali Hussein, Nazira Karamova   +3 more
openaire   +1 more source

Isolation and optimization of pectinase enzyme production one of useful industrial enzyme in Aspergillus niger, Rhizopus oryzae, Penicilium chrysogenum

Biological Journal of Microorganism, 2016
Introduction: Pectinase enzyme is one of the most important industrial enzymes which isolated from a wide variety of microorganisms such as bacteria and filamentous fungi. This enzyme has been usually used in the fruit and textile industry. In this study,
akram songol, mandana behbahani
doaj  

Purification and characterization of extracellular pectinase produced by a newly isolated strain, Aspergillus cervinus ARS2 and its potential application in Citrus sinensis juice clarification

Kuwait Journal of Science
This study investigates the purification and characterization of pectinase synthesized by a newly isolated strain, Aspergillus cervinus ARS2, using solid-state fermentation.
Anil R. Shet, Sharanappa Achappa, Shivalingsarj V. Desai   +2 more
doaj   +1 more source

Extraction, Purification and Enzyme Assay of Pectinase Enzyme from Aspergillus niger

International Journal for Research in Applied Science and Engineering Technology, 2021
openaire   +1 more source

The influence of tannins on the degradation of pectin by pectinase enzymes [PDF]

Biochemical Journal, 1958
D E, HATHWAY, J W, SEAKINS
openaire   +2 more sources

Effect of selective preservatives on shelf-life of guava juice extracted using pectinase enzyme

Heliyon
The study investigated the feasibility of enzymatic extraction for guava juice and evaluated the effects of various preservatives on its shelf life. The crushed guava puree was undergone different pectinase enzyme concentrations over three incubation periods.
Imroze Zahan, Md Momin Khan, Md Suman Rana, Md Sahabuddin, Md Rezwan Rasik, M. Burhan Uddin   +5 more
openaire   +3 more sources

ORANGE BAGASSE AS SUBSTRATE FOR THE PRODUCTION OF PECTINASE AND LACCASE BY BOTRYOSPHAERIA RHODINA MAMB-05 IN SUBMERGED AND SOLID STATE FERMENTATION

BioResources, 2008
Orange bagasse comprising pulp tissues, rind, and seeds, constitutes a major industrial food waste arising from processing oranges for juice, and represents a fermentation feedstock for the production of enzymes.
Ellen C. Giese, Robert F. H. Dekker, Aneli M. Barbosa   +2 more
doaj