Pectinase Production from Mango Peel Using Aspergillus foetidus and its Application in Processing of Mango Juice

Food Biotechnology

Volumn 26, Issue 2, 2012, Pages 107-123

  Kumar, Yannam Sudheer ^a   Kumar, Poondla Vijaya ^b   Reddy, Obulam Vijaya Sarathi ^b  

^a INDIAN INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

^b SRI VENKATESWARA UNIVERSITY   (India)

Author keywords

Aspergillus foetidus; fermentation; mango peel; pectinase

Indexed keywords

ASPERGILLUS FOETIDUS; CULTURE METHODS; ENZYMATIC EXTRACTS; INCUBATION TIME; ISOLATED ENZYMES; MANGO JUICES; MANGO PEEL; MANGO PULPS; OPTIMUM ACTIVITY; PECTIN-LYASE; PECTINASES; POLYGALACTURONASE; SCANNING ELECTRON MICROSCOPIC; SOLID-STATE FERMENTATION; SUBMERGED FERMENTATION;

ASPERGILLUS; ELECTROPHORETIC MOBILITY; ENZYMES; FERMENTATION;

FRUITS;

ASPERGILLUS FOETIDUS;

EID: 84860732735     PISSN: 08905436     EISSN: 15324249     Source Type: Journal    
DOI: 10.1080/08905436.2012.670830     Document Type: Article

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