Pectinolytic enzyme production by Bacillus species and their potential application on juice extraction

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:24:01Z
dc.date.available2014-05-20T15:24:01Z
dc.date.created2014-05-20T15:24:01Z
dc.date.issued2001-02-01
dc.identifierWorld Journal of Microbiology & Biotechnology. Dordrecht: Kluwer Academic Publ, v. 17, n. 1, p. 79-82, 2001.
dc.identifier0959-3993
dc.identifierhttp://hdl.handle.net/11449/34679
dc.identifier10.1023/A:1016667930174
dc.identifierWOS:000168061500014
dc.identifier4110421764783871
dc.description.abstractFive Bacillus strains isolated from decaying vegetable material were cultivated on wheat bran and endo-polygalacturonases, exo-polygalacturonase and pectin lyase activities in the crude enzymatic solution obtained were determined. Highest activity was observed for all enzymes when fermentation was carried out at 28 degreesC, the highest activity values were obtained after 120 h of cultivation for exo-PG and after 48 h for endo-PG and PL. The use of the enzymatic solution for treatment of fruits and vegetable mash afforded a high juice extraction and a pulp with good pressing characteristics.
dc.languageeng
dc.publisherKluwer Academic Publ
dc.relationWorld Journal of Microbiology & Biotechnology
dc.relation2.100
dc.relation0,604
dc.rightsAcesso restrito
dc.sourceWeb of Science
dc.subjectjuice extraction
dc.subjectpectinases
dc.subjectpectin lyases
dc.subjectpolygalacturonases
dc.titlePectinolytic enzyme production by Bacillus species and their potential application on juice extraction
dc.typeArtículos de revistas


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