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Influence of carbon source, pH, and temperature on the polygalacturonase activity of Kluyveromyces marxianus CCMB 322 Ciênc. Tecnol. Aliment.
Oliveira,Rodrigo de Queiroz; Valasques Junior,Gildomar Lima; Uetanabaro,Ana Paula Trovatti; Koblitz,Maria Gabriela Bello; Góes-Neto,Aristóteles; Rosa,Carlos Augusto; Assis,Sandra Aparecida de.
Microbial pectinolytic enzymes are known to play a commercially important role in a number of industrial processes. Two kinds of yeast can be discerned regarding the production of enzymes. One group includes those which can produce enzymes in the absence of an inducer, and the other group comprises the yeasts that produce enzymes in the presence of an inducer. The objective of this study was to investigate the influence of pectic substances, glucose, pH, and temperature on the polygalacturonase activity by Kluyveromyces marxianus CCMB 322. The yeast was grown in a fermentation broth containing different concentrations of glucose and pectic substances. The polygalacturonase activity was determined by the DNS method, and the pH and temperature were optimized...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Yeasts; Enzymes; Thermostability; Pectic substances; Biotechnology.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300012
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