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Journals and Conferences
Pectin lyase EC 188.8.131.52 from Penicillium paxilli was able to clarify apple juices with a low level of polyphenols. Enzymatic clarification of these juices was stimulated by Ca++ions in a… (More)
The highest PG activity was obtained in beet pulp with (NH4)2HPO4 in amount equivalent to 0.14--0.28% N after 7 days of growth; At optimal concentration, (NH4)2HPO4 did not influence the biomass… (More)
Pectolytic activity of the Penicillum sp 7/4B/E11 mutant, which synthesized effectively PG and was not capable of producing PE, was studied on some by-products of food industries (apple pulp, beet… (More)
Pectin lyase EC 184.108.40.206 from Penicillium paxilli was detectable in both cell-free filtrates and the cytosol fraction.
Spherical, osmotically fragile protoplasts were obtained from the mycelium of Penicillium paxilli. The lytic enzymes were derived from the culture filtrate of P. purpurogenum grown on disintegrated… (More)
A Penicillium paxilli strain afforded a depolymerase specific for high-methoxyl pectin: pectin lyase EC 220.127.116.11, capable of macerating potato and cucumber tissues.