Induction of pectolytic enzymes by submerged fermentations from aspergllius niger and aspergillus foetidus strains for application in food processing
Document Type
Article
Publication Date
5-1-2007
Publication Title
American Laboratory
Abstract
Currently, investigations are under way involving the genetic aspects of enzyme production by microorganisms and fermentation techniques. Enzyme extraction and purification are necessary steps in the course of biotechnological development to obtain products that are applicable to different industrial food processes. The biosynthesis of pectolytic enzymes from Asfiergilius niger and Aspergillus foetidus strains from the National Collection of Russia was evaluated, and the results underscore the importance of pectolytic enzymes in the food industry.
Volume
39
Issue
10
ISSN
00447749
Recommended Citation
Grebechova, Renata; Prieto, Lena; and Rozo, Camilo, "Induction of pectolytic enzymes by submerged fermentations from aspergllius niger and aspergillus foetidus strains for application in food processing" (2007). Scopus Unisalle. 707.
https://ciencia.lasalle.edu.co/scopus_unisalle/707
Identifier
SCOPUS_ID:34249078530