Pectin Esterase Production from Apple Pomace in Solid-State and Submerged Fermentations
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 a...
Na minha lista:
| Principais autores: | , , |
|---|---|
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
University of Zagreb Faculty of Food Technology and Biotechnology
2006-01-01
|
| 叢編: | Food Technology and Biotechnology |
| 主題: | |
| 在線閱讀: | http://hrcak.srce.hr/file/161941 |
| 標簽: |
沒有標簽, 成為第一個標記此記錄!
|