Solid state production of thermostable pectinases from thermophilic Thermoascus aurantiacus

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-27T11:20:25Z
dc.date.available2014-05-27T11:20:25Z
dc.date.created2014-05-27T11:20:25Z
dc.date.issued2002-03-02
dc.identifierProcess Biochemistry, v. 37, n. 9, p. 949-954, 2002.
dc.identifier1359-5113
dc.identifierhttp://hdl.handle.net/11449/66847
dc.identifier10.1016/S0032-9592(01)00300-4
dc.identifier2-s2.0-0036171217
dc.identifier9424175688206545
dc.identifier7091241742851920
dc.description.abstractPectin lyase (Pl) and polygalacturonase (Pg) production by Thermoascus aurantiacus 179-5 was carried out by means of solid-state determination using orange bagasse and wheat bran as a carbon sources. Pg and Pl had optimum activity at pH 5.0 and 10.5 respectively. Maximal activity of the enzymes were determined at 65 °C. Pg was stable in the acidic to neutral pH range and at 60 °C for 1 h. whereas Pl was stable at acidic pH and at 60 °C for 5 h. © 2002 Elsevier Science Ltd. All rights reserved.
dc.languageeng
dc.relationProcess Biochemistry
dc.relation2.616
dc.relation0,761
dc.rightsAcesso restrito
dc.sourceScopus
dc.subjectPectin lyase
dc.subjectPolygalacturonase
dc.subjectSolid-state fermentation
dc.subjectThermoascus aurantiacus
dc.subjectThermophilic
dc.subjectThermostable
dc.subjectbagasse
dc.subjectpectin lyase
dc.subjectpolygalacturonase
dc.subjectbacterium culture
dc.subjectenzyme activity
dc.subjectenzyme analysis
dc.subjectenzyme stability
dc.subjectenzyme synthesis
dc.subjectfermentation technique
dc.subjectflocculation
dc.subjectpH
dc.subjectsolid state
dc.subjectsolid state fermentation
dc.subjectsugarcane
dc.subjectThermoascus
dc.subjectthermophilic bacterium
dc.subjectthermostability
dc.subjectwheat bran
dc.subjectTriticum aestivum
dc.titleSolid state production of thermostable pectinases from thermophilic Thermoascus aurantiacus
dc.typeArtículos de revistas


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