Influence of carbon source, pH, and temperature on the polygalacturonase activity of Kluyveromyces marxianus CCMB 322 Influência da fonte de carbono, pH e temperatura na atividade da enzima poligalacturonase de Kluyveromyces marxianus CCMB 322

Influence of carbon source, pH, and temperature on the polygalacturonase activity of Kluyveromyces marxianus CCMB 322 Influência da fonte de carbono, pH e temperatura na atividade da enzima poligalacturonase de Kluyveromyces marxianus CCMB 322

Microbial pectinolytic enzymes are known to play a commercially important role in a number of industrial processes. Two kinds of yeast can be discerned regarding the production of enzymes. One group includes those which can produce enzymes in the absence of an inducer, and the other group comprises...

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Main Authors: Rodrigo de Queiroz Oliveira, Gildomar Lima Valasques Junior, Ana Paula Trovatti Uetanabaro, Maria Gabriela Bello Koblitz, Aristóteles Góes-Neto, Carlos Augusto Rosa, Sandra Aparecida de Assis
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2012-09-01
Series:Food Science and Technology
Subjects:
leveduras
enzimas
termoestabilidade
substâncias pécticas
biotecnologia
yeasts
enzymes
thermostability
pectic substances
biotechnology
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300012

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300012

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