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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...

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Main Authors: Mukesh Parmar, Neerja S. Rana, Vinod Kumar Joshi
Format: Artigo
Language:Inglês
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2006-01-01
Series:Food Technology and Biotechnology
Subjects:
apple pomace
pectin methylesterase
solid-state fermentation
submerged fermentation
Aspergillus niger
Online Access:http://hrcak.srce.hr/file/161941
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