Polygalacturonase and ethanol production in Kluyveromyces marxianus: Potential use of polygalacturonase in foodstuffs

Applied Biochemistry and Biotechnology - Part A Enzyme Engineering and Biotechnology

Volumn 117, Issue 1, 2004, Pages 49-64

  Serrat, Manuel ^a   Bermúdez, Rosa C ^a   Villa, Tomás G ^b  

^a UNIVERSIDAD DE ORIENTE   (Cuba)

^b UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Beet molasses; Ethanol; Food processing; Kluyveromyces marxianus; Polygalacturonases; Yeast

Indexed keywords

ALCOHOL; POLYGALACTURONASE;

ALCOHOL PRODUCTION; APPLE JUICE; ARTICLE; BANANA; BATCH FERMENTATION; BIOACCUMULATION; CARROT; CELL GROWTH; CUCUMBER; ENZYME SYNTHESIS; FILTRATION; FRUIT JUICE; FUNGAL CELL CULTURE; FUNGAL STRAIN; FUNGUS GROWTH; GROWTH INHIBITION; KLUYVEROMYCES; KLUYVEROMYCES MARXIANUS; LABORATORY; NONHUMAN; ORANGE JUICE; PEAR; VEGETABLE;

BIOMASS; ETHANOL; FERMENTATION; FOOD ADDITIVES; FOOD HANDLING; GLUCOSE; HYDROGEN-ION CONCENTRATION; KINETICS; KLUYVEROMYCES; MOLASSES; POLYGALACTURONASE; TIME FACTORS;

BETA VULGARIS SUBSP. VULGARIS; CUCUMIS SATIVUS; DAUCUS CAROTA; FUNGI; KLUYVEROMYCES; KLUYVEROMYCES MARXIANUS; MALUS X DOMESTICA; PYRUS COMMUNIS;

EID: 2542427345     PISSN: 02732289     EISSN: None     Source Type: Journal    
DOI: 10.1385/ABAB:117:1:49     Document Type: Article

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