Results 111 to 120 of about 10,139 (243)

Clearing the Noise: Seasonal Dynamics of Endophytic Bacteria in Fagus sylvatica Leaves Revealed by Application of PNA Clamps

Physiologia Plantarum, Volume 178, Issue 3, May/June 2026.
ABSTRACT The characterization of the seasonal dynamics of endophytic bacteria in beech leaves can be hindered by co‐amplification of chloroplast and mitochondrial plant DNA. This study applies established peptide nucleic acid (PNA) clamps to suppress host‐derived amplification while resolving bacterial succession across the vegetative season ...
Irene Giubilei, Silvia Turco, Antonella Cardacino, Lovely Mahawar, Benedicte Riber Albrectsen, Angelo Mazzaglia   +5 more
wiley   +1 more source

New formulation of production media for submerged cultivation of aspergillus niger for production of pectinase [PDF]

, 2014
Pectinase is a generic term that used from derivation of the pectin. Pectin is a complex class of carbohydrates polymer which composed of members galacturonic acid that linked through the a-1-4 glycosidic linkage and it is widely found in the primary ...
Abd. Malek, Roslinda, El Enshasy, Hesham A., Esawy, Mona A., Othman, Nor Zalina, Ramli, Solleh, Suhaimi, Noorhamizah   +5 more
core  

Safety evaluation of the food enzyme arabinan endo‐1,5‐α‐l‐arabinanase from the non‐genetically modified Aspergillus tubingensis strain GPA41

EFSA Journal, Volume 24, Issue 5, May 2026.
Abstract The food enzyme arabinan endo‐1,5‐α‐l‐arabinanase (5‐α‐l‐arabinan 5‐α‐l‐arabinanohydrolase; EC 3.2.1.99) is produced with the non‐genetically modified Aspergillus tubingensis strain GPA41 by Shin Nihon Chemical Co., Ltd. The food enzyme was considered free from viable cells of the production organism.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Silvia Peluso, Daniele Cavanna, Magdalena Andryszkiewicz, Ana Criado, Yi Liu   +17 more
wiley   +1 more source

Análise molecular e bioquímica de pectinases de Moniliophthora perniciosa [PDF]

, 2012
O cacaueiro (Theobroma cacao L.) tem grande importância econômica, pois seu principal produto (o chocolate) é um alimento energético muito consumido em diversos países.
Figueredo Ribeiro, Lidiane, Micheli, Fabienne, Santos Carvalho, Heliana Argôlo, Silva Gualberto, Nina Gabriela   +3 more
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Safety evaluation of the food enzyme containing endo‐polygalacturonase and pectinesterase activities from the non‐genetically modified Aspergillus luchuensis strain GSP‐4‐404

EFSA Journal, Volume 24, Issue 5, May 2026.
Abstract The food enzyme containing endo‐polygalacturonase (1,4‐α‐d‐galacturonan glycanohydrolase; EC 3.2.1.15) and pectinesterase (pectin pectylhydrolase; EC 3.1.1.11) activities is produced with the non‐genetically modified Aspergillus luchuensis strain GSP‐4‐404 by Shin Nihon Chemical Co., Ltd.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Alicja Mortensen, Yrjö Henrik Roos, Marize Solano, Henk Van Loveren, Laurence Vernis, Magdalena Andryszkiewicz, Daniele Cavanna, Ana Criado, Cristina Fernandes Fraguas, Yi Liu   +16 more
wiley   +1 more source

Processo de concentração e purificação de extrato obtido a partir de resíduos de pseudofruto de caju e produto de elevado teor de carotenoides [PDF]

, 2013
A presente invenção apresenta um processo para concentração e purificação de carotenoides a partir de fibras residuais da produção de suco de caju integral sob condições controladas sem uso de qualquer solvente orgânico.
Dornier, Manuel, Pallet, Dominique, Pinto de Abreu, Fernando Antonio, Reynes, Max, Torres Furlani, Fernando Cezar, Vaillant, Fabrice   +5 more
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Comparison between conventional and alternative peeling methods on peeling efficiencies of Malaysian 'Chok Anan' mango (Mangifera indica L.) fruit [PDF]

, 2017
Fruit industries require convenient peeling method, especially during puree processing to prevent deterioration of fruit quality and product loss. Therefore, manual, chemical (sodium hydroxide/NaOH) and enzymatic (Pectinex Ultra SP-L) peeling methods ...
Hussain, Norhayati, Lai, Oi Ming, Mohamad, Nur Sadrina, Sulaiman, Rabiha   +3 more
core   +1 more source

Optimization of Processing Conditions for the Production of Clarified Banana (Musa Sapientum) Juice Drink and Its Storage Stability [PDF]

, 2006
This study was carried out on the optimization of hot water extraction and enzymatic treatment for producing clarified banana juice. A response surface methodology (RSM) was used to determine the optimum extraction temperature and time to produce banana ...
Lee, Wai Cheng
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Partitioning and purification of polygalacturonases produced by Aspergillus niger URM 5162 using PEG-phosphate in an aqueous two-phase system [PDF]

, 2013
Pectinases, or pectinolytic enzymes, are naturally produced by plants, filamentous fungi, bacteria and yeasts. The pectinases are of great importance to clarify and reduce viscosity in fruit juices, improving and increasing tbe filtration efficiency ...
Herculano, P. N., Lima, Nelson, Maciel, M. H. C., Moreira, K. A., Motta, Cristina Souza, Ottoni, C. A., Porto, Ana L. F., Porto, T. S., Santos, C.   +8 more
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Extracellular Haloalkalophilic Pectinase Produced by Virgibacillus salarius Strain 434—A Useful Tool for Biotechnological Applications

Applied Sciences
The interest in microbial pectinases is increasing due to their use in the biotechnological and food industries in response to global demand. In this study, among the 22 halophilic bacterial strains screened, 20 showed pectinase activity.
Ivanka Boyadzhieva, Kaloyan Berberov, Nikolina Atanasova, Nikolay Krumov, Lyudmila Kabaivanova   +4 more
doaj   +1 more source