Biochemical properties and application of a novel pectinase from a mutant strain of Bacillus subtilis
Author:
Publisher
Springer Science and Business Media LLC
Subject
Renewable Energy, Sustainability and the Environment
Link
https://link.springer.com/content/pdf/10.1007/s13399-021-02225-y.pdf
Reference32 articles.
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2. Cornuault V, Posé S, Knox JP (2018) Disentangling pectic homogalacturonan and rhamnogalacturonan-I polysaccharides: evidence for sub-populations in fruit parenchyma systems. Food Chem 246:275–285. https://doi.org/10.1016/j.foodchem.2017.11.025
3. John J, Kaimal KS, Smith ML, Rahman PK, Chellam PV (2020) Advances in upstream and downstream strategies of pectinase bioprocessing: a review. Int J Biol Macromol 162:1086–1099. https://doi.org/10.1016/j.ijbiomac.2020.06.224
4. Rebello S, Anju M, Aneesh EM, Sindhu R, Binod P, Pandey A (2017) Recent advancements in the production and application of microbial pectinases: an overview. Reviews in environmental science and bio/technology 16(3):381–394. https://doi.org/10.1007/s11157-017-9437-y
5. Khatri BP, Bhattarai T, Shrestha S, Maharjan J (2015) Alkaline thermostable pectinase enzyme from Aspergillus niger strain MCAS2 isolated from Manaslu Conservation Area, Gorkha. Nepal SpringerPlus 4(1):1–8. https://doi.org/10.1186/s40064-015-1286-y
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