1. Astapovich N.I., Ermolitskii V.M.: Factors contributing to the production of acid pectinase by a micromyceteAspergillus foetidus Thom et Raper. Inst. Mikrobiol., Minsk (USSR).Mikol. Fitopatol. 21, 318–322 (1987).
2. Besone J., Cruess W.V.: Observations on the use of pectic enzyme in wine making.Fruit Product J. 20, 365–367 (1941).
3. Braddock R.J., Kesterson J.W.: Enzyme use to, reduce viscosity and increase recovery of soluble solids from citrus pulp-washing operations.J. Food Sci. 41, 82–85 (1976).
4. Chen M., Peng Z., Yuan Z.:Aspergillus niger in biosynthesis of pectinase. (In Chinese)Shipin Kexue (Beijing) 99, 21–25 (1988).
5. Chesson A., Codner R.C.: The maceration of vegetable tissue by strain ofBacillus subtilis.J. Appl. Bacteriol. 44, 347–364 (1978).