Exploring the diversity of microorganisms and potential pectinase activity isolated from wet fermentation of coffee in northeastern Peru
Author:
Affiliation:
1. Universidad Nacional Toribio Rodríguez de Mendoza, Peru
2. Universidad Nacional Toribio Rodríguez de Mendoza, Peru; Universidad Nacional Toribio Rodríguez de Mendoza, Peru
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100480&tlng=en
Reference78 articles.
1. Screening of pectinase-producing bacteria from farmlands and optimization of enzyme production from selected strain by RSM;Abdollahzadeh R.;Folia Microbiologica,2020
2. Role of pectinolytic yeasts in the degradation of mucilage layer of Coffea robusta cherries;Agate A. D.;Applied Microbiology,1966
3. Ficafé 2019: meet the winners of Cup of Excellence Peru competition,2019
4. Efecto de la temperatura y pH sobre la actividad y estabilidad de pectinasas producidas por Bacillus spp;Barragán J. C. A.;REBIOL,2014
5. Production and characterization of thermostable xylanase and pectinase from Streptomyces sp. QG-11-3;Beg Q. K.;Journal of Industrial Microbiology & Biotechnology,2000
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