Solid state production of thermostable pectinases from thermophilic Thermoascus aurantiacus
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Elsevier
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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.
