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Mohandas, Anju; Raveendran, Sindhu; Parameswaran, Binod; Abraham, Amith; Athira, Raj S. R; Kuruvilla Mathew, Anil; Pandey, Ashok
Food Technology and Biotechnology, 03/2018, Volume: 56, Issue: 1Web Resource
U radu je ispitanaproizvodnja pektinaze na podlozi s agarom s pomoću sedam sojeva bakterija izoliranih iz pokvarenog voća i povrća. Najučinkovitiji soj, MPTD1, identificiran je kao soj bakterije Bacillus sonorensis. Primjenom Plackett-Burman i Box-Behnken statističkih planova optimirani su različiti parametri, te je utvrđeno da udjeliekstrakta kvasca, K2HPO4,NaNO3i KCl te vrijeme inkubacije negativno utječu na proizvodnju pektinaze. Najveća postignuta aktivnost enzima bila je 2,43 (μM/mL)/min. U ovom je radu po prvi put opisana proizvodnja pektinaze s pomoću bakterije Bacillus sonorensis.
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