Journal ArticleDOI
Production of pectolytic enzymes – a review
G. S. N. Naidu,Tapobrata Panda +1 more
TLDR
In this article, a review of the production of pectolytic enzymes using different carbon sources is presented and the effect of operating parameters such as temperature, aeration rate, agitation and type of fermentation is discussed.Abstract:
Pectolytic enzymes play an important role in food processing industries and alcoholic beverage industries. These enzymes degrade pectin and reduce the viscosity of the solution so that it can be handled easily. These enzymes are mainly synthesized by plants and microorganisms. Aspergillus niger is used for industrial production of pectolytic enzymes. This fungus produces polygalacturonase, polymethylgalacturonase and pectinlyase. This review mainly concerns with the production of pectolytic enzymes using different carbon sources. It also deals with the effect of operating parameters such as temperature, aeration rate, agitation and type of fermentation on the production of these enzymes.read more
Citations
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Journal ArticleDOI
Microbial pectinolytic enzymes: A review
TL;DR: Pectinases are one of the most widely distributed enzymes in bacteria, fungi and plants as discussed by the authors, and they have a share of 25% in the global sales of food enzymes.
Journal ArticleDOI
Purification and biochemical properties of microbial pectinases—a review
TL;DR: This short review highlights progress on purification and understanding the biochemical aspects of microbial pectinases.
Journal ArticleDOI
Pectin and Pectinases: Production, Characterization and Industrial Application of Microbial Pectinolytic Enzymes
TL;DR: Departamento de Bioquimica e Microbiologia Instituto de Biociencias Universidade Estadual Paulista, UNESP, Avenida 24A, 1515, CEP 13506-900 Rio Claro, SP
Journal ArticleDOI
Fungal multienzyme production on industrial by-products of the citrus-processing industry.
TL;DR: Production of multienzyme preparations containing pectinolytic, cellulolytic and xylanolytic enzymes by the mesophilic fungi Aspergillus niger BTL, Fusarium oxysporum F3, Neurospora crassa DSM 1129 and Penicillium decumbens under solid-state fermentation on dry orange peels was enhanced by optimization of initial pH of the culture medium and initial moisture level.
BookDOI
Compendium of the microbiological spoilage of foods and beverages
TL;DR: To the Microbiological Spoilage of Foods and Beverages, see as mentioned in this paper for a list of products with the highest amount of microbiological spoilage: vegetables, fruits, cereals, and high-sugar products.
References
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Book
The Chemistry and technology of pectin
TL;DR: Pectin in Plant Tissue Structure and Firmness Jams, Jellies, and Preserves Other Pectin Food Products Tropical Fruit Products The Chemistry of High-Methoxyl Pectins as mentioned in this paper.
Journal ArticleDOI
Effects of different carbon sources on the synthesis of pectinase by Aspergillus niger in submerged and solid state fermentations
TL;DR: Results indicate that regulatory phenomena, such as induction-repression or activation-inhibition, related to pectinase synthesis by A. niger CH4 are different in the two types of fermentation.
Journal ArticleDOI
Determining the Safety of Enzymes Used in Food Processing
M. W. Pariza,E. M. Foster +1 more
TL;DR: It is concluded that the enzymes per se now used or likely to be used in the future in food processing are inherently nontoxic and should be regarded as safe for use in foodprocessing.
Journal ArticleDOI
Strain and process for production of polygalacturonase
Michael Bailey,Erkki Pessa +1 more
TL;DR: A process was developed for the production of polygalacturonase by Aspergillus niger and its mutant VTT-D-77050 and the enzyme mixture produced in one pilot fermentation was used successfully for improving the cloud stability of fruit nectars.
Journal ArticleDOI
Pectinase-hyperproducing mutants of Aspergillus niger C28B25 for solid-state fermentation of coffee pulp
Philip Antier,Alfredo Minjares,Sevastianos Roussos,Maurice Raimbault,Gustavo Viniegra-González +4 more
TL;DR: A comparison between both classes of mutants, called A W96 and AW99, respectively, points to the need to design special selective nrrdia in order to obtain strains adapted either to SSF or SmF in which the level of water activity would be a key selecring factor.