Results 21 to 30 of about 815,583 (214)
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.
Harter, L. L. (Leonard Lee) +1 more
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Efficacy of Aspergillus fumigatus R6 Pectinase in Enzymatic Retting of Kenaf
BioResources, 2016 Enzyme retting can be a viable alternative to water retting, which is the currently utilised method for extracting fibres from kenaf. The advantages of enzyme retting are its greater environmental friendliness, shorter retting time, and more controllable
Li Yin Wong +3 more
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Monosaccharides and Ethanol Production from Superfine Ground Sugarcane Bagasse Using Enzyme Cocktail
BioResources, 2014 In this work, the effect of particle size on the enzymatic hydrolysis of milled and sieved sugarcane bagasse (SCB) was studied. The enzymatic hydrolysis and fermentability of superfine ground SCB (SGP400) using an enzyme cocktail strategy were also ...
Jingbo Li +6 more
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Pectinase Production by Aspergillus niger and Its Applications in Fruit Juice Clarification [PDF]
, 2022 Pectinases (EC 3.2.1.15) are a class of enzymes that catalyze the depolymerization or de-esterification reactions that degrade pectic substances.
Shanthipriya Ajmera +4 more
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Journal of Genetic Engineering and Biotechnology, 2023 Background Pectinase is helpful in food and beverage industries, particularly in the preparation of fruit juice, the extraction of vegetable oil, and the fermentation of coffee.
Mohd Taufiq Mat Jalil +3 more
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BMC Microbiology, 2022 Background Bacterial pectinase is an enzyme that could be employed in numerous sectors to break down pectin polysaccharide compounds. The goal of this study is to find pectinase-producing bacteria in avocado peel waste and see if the pectinase enzyme ...
Setegn Haile +2 more
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Isolation, Purification and Characterization of Pectinase Enzyme from Streptomyces Thermocarboxydus [PDF]
Journal of Biotechnology & Bioresearch, 2019 Pectinases, commonly referred to as pectic enzymes, are an important class of enzymes for their uses in industries like wine, paper, and food for the processing of fruits, vegetables, tea, coffee, and can be extracted from actinomycetes, a group of bacteria popular for research for such products as the penicillin and pectinases.
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Utilization of orange bagasse and molokhia stalk for production of pectinase enzyme [PDF]
Brazilian Journal of Chemical Engineering, 2013 Studies were conducted on the production and extraction of exo-polygalacturonase (PG) in solid-state fermentation (SSF) using orange bagasse (Ob) and molokhia stalks (Ms) as a new solid support by Penicillium pinophlilum Hedg 3503 NRRL. The parameters affecting PG production under SSF were optimized.
Ahmed, S. A., Mostafa, F. A.
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PRELIMINARY STUDIES ON THE ENZYMATIC TREATMENT OF COTTONSEED FOR HIGHER OIL YIELD [PDF]
Journal of Soil Sciences and Agricultural Engineering, 2002 Enzymatic pretreatment of oilseeds prior to oil extraction is an alternative to the thermal/hydrothermal treatment carried out in the industry to degrade the cell walls.
S. Omar, Elham Yousef, Fakhriya Taha,
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Pectinases in Leaf Degradation by Aquatic Hyphomycetes: the Enzymes and Leaf Maceration [PDF]
Microbiology, 1982 SUMMARY: All seven species of aquatic hyphomycetes tested produced both polygalacturonases and pectin lyases. The polygalacturonases were constitutive, whereas the pectin lyases were induced on pectic substrates at pH 6.5 and above. Some species could grow on pectic substrates at both pH 5 and pH 7; other species at pH 7 only. Tricladium splendens grew
A.-C. Chamier, P. A. Dixon
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