Pectinase Production from Cocoa Pod Husk in Submerged Fermentation and Its Application in the Clarification of Apple Juice

The present work aimed to use cocoa pod husk (CPH) and its extracted pectin as a potential substrate for the production of pectinase and to test the enzyme produced in the clarification process of apple juice. CPH with a particle size of <0.84 mm was employed for pectinase production by a selected s...

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Autori principali:	Anderson Steyner Rozendo, Luciana Porto de Souza Vandenberghe, Patricia Beatriz Gruening de Mattos, Hervé Louis Ghislain Rogez, Carlos Ricardo Soccol
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2024-06-01
Serie:	Fermentation
Soggetti:	cocoa pod husk <i>Aspergillus niger</i> pectinase recovery purification juice clarification
Accesso online:	https://www.mdpi.com/2311-5637/10/7/337
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