دورية أكاديمية
Pectin Esterase Production from Apple Pomace in Solid-State and Submerged Fermentations
| العنوان: | Pectin Esterase Production from Apple Pomace in Solid-State and Submerged Fermentations |
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| المؤلفون: | Mukesh Parmar, Neerja S. Rana, Vinod Kumar Joshi |
| المصدر: | Food Technology and Biotechnology, Vol 44, Iss 2, Pp 253-256 (2006) |
| بيانات النشر: | University of Zagreb Faculty of Food Technology and Biotechnology, 2006. |
| سنة النشر: | 2006 |
| المجموعة: | LCC:Biotechnology LCC:Food processing and manufacture |
| مصطلحات موضوعية: | apple pomace, pectin methylesterase, solid-state fermentation, submerged fermentation, Aspergillus niger, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456 |
| الوصف: | Comparison of the production of pectin methylesterase (PME) by Aspergillus niger from apple pomace in solid-state (SSF) and submerged fermentation (SmF) was made for higher PME production. pH value of 4.0, incubation temperature of 25 °C and incubation period of 96 h were found optimum in both SSF and SmF, while optimum dilution levels were 1:3 and 1:6, respectively. Ammonium sulphate in SSF and diammonium hydrogen phosphate in SmF as nitrogen sources at the rate of 0.2 % gave the highest yield of PME. Sodium chloride at the rate of 0.5 % in SSF and manganese sulphate at the rate of 2 % in SmF as additives gave the highest yield of PME. Overall, the SSF gave 2.3 times higher PME activity than SmF, using optimized parameters of fermentation. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 1330-9862 1334-2606 |
| العلاقة: | http://hrcak.srce.hr/file/161941Test; https://doaj.org/toc/1330-9862Test; https://doaj.org/toc/1334-2606Test |
| الوصول الحر: | https://doaj.org/article/925ebc44aa8b49a2a3ac2d3d9be15c63Test |
| رقم الانضمام: | edsdoj.925ebc44aa8b49a2a3ac2d3d9be15c63 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 13309862 13342606 |
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