The Effects of Added Cellulases and Pectinases on Ruminal Fermentation Parameters and Bacterial Communities in Goats Supplemented with Macadamia Integrifolia Husks: An In Vitro Study [PDF]
AnimalsMacadamia integrifolia husk has great potential for use as a feedstuff in ruminants. However, little information regarding its effects on ruminal fermentation traits is available at present.
Faguo Cai +12 more
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Production and Application of Pectinases from Aspergillus niger Obtained in Solid State Cultivation
Beverages, 2018 In this study, different concentrations of the inducer (pectin) and the carbon source (glucose) were evaluated as components of the culture medium for the production of pectinases by Aspergillusniger.
Mauricio Moura Da Silveira
exaly +3 more sources
Phenotypic Characterization of Pectinase‐Producing Alkaliphilic Microbial Isolates From Lake Bogoria, Baringo County, Kenya [PDF]
MicrobiologyOpenAlkaline pectinases are in demand in industrial processes that require the degradation of plant pectins at high pH, for example, removal of pectin stains from fabrics, cutlery, and porcelain; treatment of pectic wastewater; fermentation of coffee, tea ...
Kevin Raymond Oluoch +3 more
doaj +2 more sources
Bacillus spp. enzymatic activity to support circular economy [PDF]
Acta Periodica Technologica, 2023 Agricultural and industrial waste represents the most abundant renewable resource in the biosphere and is readily available in substantial quantities.
Dujković Tatjana D. +3 more
doaj +1 more source
Increasing Amino Acids Content of White Wines with Enzymes Treatments
Agronomy, 2022 Wine’s chemical structure is affected by many biochemical transformations during the winemaking process, which are catalysed by specific enzymes. These compounds participate in the formation of amino acids, which also have fundamental functions in the ...
Elena Cristina Scutarașu +4 more
doaj +1 more source
EVALUATION OF PHENOLIC COMPOUNDS IN WHITE WINES TREATED WITH ENZYMES [PDF]
Journal of Applied Life Sciences and Environment, 2022 Wine’s quality is influenced both by the grape characteristics and winemaking protocols. Awareness of the significant role of enzymes preparations in beverages technologies contributes to the optimization of the manufacturing process, for improving the ...
Elena Cristina SCUTARAȘU +4 more
doaj +1 more source
Microbial and Commercial Enzymes Applied in the Beverage Production Process
Fermentation, 2023 Enzymes are highly effective biocatalysts used in various industrial processes, playing a key role in winemaking and in other fermented beverages.
Fernanda Cosme +2 more
doaj +1 more source
Maceration of some plant pectic materials with aspergillus niger pectinases produced on orange peel with solid state fermentation [PDF]
Journal of Agricultural Chemistry and Biotechnology, 2002 Different forms' C{'pectinase's liffi>'procfucel:r by the fungal isolates tested. Aspergilius niger No. 30 was found as the most active strains tested for PG, PGL, PMG, PMGL and PMGE biosynthesis, Asp < /em>ergillus achuleatus was highest ...
Amal El-Bastawesy +3 more
doaj +1 more source
The influence of molecular weight of polyethylene glycol on separation and purification of pectinases from Penicillium cyclopium in aqueous two-phase system [PDF]
Acta Periodica Technologica, 2008 In this study the possibility of the partitioning and purification of pectinases from Penicillium cyclopium by their partitioning in polymer/polymer and polymer/salt aqueous two-phase systems was investigated.
Prodanović Jelena M., Antov Mirjana G.
doaj +1 more source
Pectinases partitioning in aqueous two-phase systems: an integration of the systems poly(ethylene glycol)/crude dextran and poly(ethylene glycol)/ammonium sulphate [PDF]
Journal of the Serbian Chemical Society, 2004 The partitioning of pectinases in the poly(ethylene glucol)4000/ammonium sulpohate system was studied and also its application for enzymes extraction from the top phase of the poly(ethylene glucol)4000/crude dextran system.
STANA N. PEJIN +2 more
doaj +3 more sources