Cold-active pectinolytic activity produced by filamentous fungi associated with Antarctic marine sponges
Author:
Funder
Instituto Antártico Chileno
Fondecyt
CONICYT
Publisher
Springer Science and Business Media LLC
Link
http://link.springer.com/content/pdf/10.1186/s40659-018-0177-4.pdf
Reference38 articles.
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2. Adapa V, Ramya LN, Pulicherla KK, Rao KR. Cold active pectinases: advancing the food industry to the next generation. Appl Biochem Biotechnol. 2014;172:2324–37.
3. Willats WGT, McCartney L, Mackie W, Knox JP. Pectin: cell biology and prospects for functional analysis. Plant Mol Biol. 2001;47:9–27.
4. Zoecklein BW, Marcy JE, Williams JM, Jasinsky Y. Effect of native yeasts and selected strains of Saccharomyces cerevisiae on glycosyl, glucose potential, olatile terpenes and selected aglycones of white Riesling (Vitis vinifera) wines. J Food Compos Anal. 1997;10:55–65.
5. Ganga A, Piñaga F, Querol A, Vallés S, Ramón D. Cell-wall degrading enzymes in the release of grape aroma precursors. Food Sci Technol Int. 2001;7:83–7.
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