Publicação: Solid state production of thermostable pectinases from thermophilic Thermoascus aurantiacus
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Pectin lyase (Pl) and polygalacturonase (Pg) production by Thermoascus aurantiacus 179-5 was carried out by means of solid-state determination using orange bagasse and wheat bran as a carbon sources. Pg and Pl had optimum activity at pH 5.0 and 10.5 respectively. Maximal activity of the enzymes were determined at 65 °C. Pg was stable in the acidic to neutral pH range and at 60 °C for 1 h. whereas Pl was stable at acidic pH and at 60 °C for 5 h. © 2002 Elsevier Science Ltd. All rights reserved.
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Pectin lyase, Polygalacturonase, Solid-state fermentation, Thermoascus aurantiacus, Thermophilic, Thermostable, bagasse, pectin lyase, polygalacturonase, bacterium culture, enzyme activity, enzyme analysis, enzyme stability, enzyme synthesis, fermentation technique, flocculation, pH, solid state, solid state fermentation, sugarcane, Thermoascus, thermophilic bacterium, thermostability, wheat bran, Triticum aestivum
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Inglês
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Process Biochemistry, v. 37, n. 9, p. 949-954, 2002.
