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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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Wedi'i Gadw mewn:
Prif Awduron: Mukesh Parmar, Neerja S. Rana, Vinod Kumar Joshi
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: University of Zagreb Faculty of Food Technology and Biotechnology 2006-01-01
Cyfres:Food Technology and Biotechnology
Pynciau:
apple pomace
pectin methylesterase
solid-state fermentation
submerged fermentation
Aspergillus niger
Mynediad Ar-lein:http://hrcak.srce.hr/file/161941
Tagiau: Ychwanegu Tag
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