Screening of yeasts obtained from different fermented foods for their ability to produce pectinase
In the present study, Citrus pectin was used for the production of pectinase enzyme by yeast isolates using submerged fermentation. Fifty yeasts were isolated from different fermented foods and screened for their producing ability. Candida sp. OG2 and Candida tropicalis strain AUMC 10275 were the y...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
TMKarpinski Publisher, Tomasz M. Karpiński
2020-05-01
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| Series: | European Journal of Biological Research |
| Subjects: | |
| Online Access: | http://www.journals.tmkarpinski.com/index.php/ejbr/article/view/247 |