10 risultati
Cellulases, hemicellulases, and pectinases play important roles in fruit development and maturation. Although mutants with defects in these processes have not been reported for cellulase or hemicellulase genes, the pectinases ARABIDOPSIS DEHISCENCE ZONE POLYGALACTURONASE1 (ADPG1) and ADPG2 were
Plant cell wall degrading enzymes (PCWDEs) from insects were recently identified as a multigene family of proteins that consist primarily of glycoside hydrolases (GHs) and carbohydrate esterases (CEs) and play essential roles in the degradation of the cellulose/hemicellulose/pectin network in the
A study was conducted to standardize the technology for the removal of amino acids (one of the browning reaction substrates) from sweet orange cv. Malta Common juice to reduce colour and quality deterioration in single strength juice and during subsequent concentration. Juice of sweet orange (Citrus
In the present study, a biosurfactant was synthesized by using a bacterial strain of Pseudomonas aeruginosa in minimal media provided with n-heptadecane as sole carbon source under shake-flask conditions. The biosurfactant was isolated (by acid precipitation, solvent extraction, and rotary
Two varieties of tomato fruits commonly available in Nigerian markets are the Roma VF and Ibadan local varieties of tomato fruits. The Roma VF fruits are oval in shape. It is a common type of cultivar in the Northern region of Nigeria and it is not susceptible to cracking. The Ibadan local variety
In rainy and warm periods of the year, after a dry, hot season (December/March), commercially grown pineapple (Ananas comosus var. comosus) in Espírito Santo State, Brazil has been affected by fruit collapse disease with significant commercial losses (15 to 20%) each year. Symptoms include intense
This study investigates the efficacy of short peptides secreted by Bacillus subtilis for fungi inhibition and shelf-life maintenance of fresh-cut pumpkin.Low-molecular-weight filtrate (LC< 1,000 Da) of B. subtilis culture (BC) significantly lowered the OBJECTIVE
The aim of this study was to obtain improved strains of pectinolytic yeasts adapted to the conditions of an industrial fermentation process, which was continuously operated to convert citrus molasses into ethanol.
RESULTS
The starter yeast of the industrial fermentation process was a
Spoilage causes vegetables to deteriorate and develop unpleasant characteristics. Approximately 30 % of fresh vegetables are lost to spoilage, mainly due to colonization by bacteria. In the present study, a total of 44 bacterial isolates were obtained from a number of spoiled vegetables. The
Tragacanth gum (TG) displayed a prebiotic activity, but its application was restricted due to high viscosity and deterioration of organoleptic and textural characteristics of food. In this study, TG was depolymerized by Pectinex Ultra Color enzyme followed by membrane separation (30 kDa) to get