Preparation of Aspergillus niger 426 naringinases for debittering citrus juice utilization of agro-industrial residues
Author:
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Publisher
Springer Science and Business Media LLC
Subject
Microbiology (medical),Microbiology
Link
https://link.springer.com/content/pdf/10.1007/s10123-021-00199-5.pdf
Reference32 articles.
1. Puri M, Kaur A, Barrow CJ, Singh RS (2011) Citrus peel influences the production of an extracellular naringinase by Staphylococcus xylosus MAK 2. App Microbiol Biotechnol 89:715–722
2. Puri M, Banerjee U (2000) Production, purification, and characterization of the debittering enzyme naringinase. Biotech Adv 3:207–217
3. Purewal SS, Sandhu KS (2021) Debittering of citrus juice by different processing methods: a novel approach for the food industry and agro-industrial sector. Scientia Horticulturae 276:109750. https://doi.org/10.1016/j.scienta.2020.109750
4. Awad GEA, Abd El Aty AA, Shehata AN, Hassan ME, Elnashar MM (2016) Covalent immobilization of microbial naringinase using novel thermally stable biopolymer for hydrolysis of naringin. Biotech 6:14. https://doi.org/10.1007/s13205-015-0338-x
5. Srikantha K, Kapilan R, Seevaratnam V (2016) Optimization of naringinase production from Aspergillus flavus in solid-state fermentation media using citrus peel as support. Scholars Acad J Biosci 4(6):535–543. https://doi.org/10.21276/sajb.2016.4.6.16
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