The use of enzymes or microorganisms in food preparations is an age-old process. With the
advancement of technology, novel enzymes with wide range of applications and specificity …

Pectinolytic microbes have been industrially exploited for pectinases that are environment
friendly enzymes and mineralize pectic substances present in the environment. This review …

The wide utility and catalytic efficiency of microbial pectinase in various industries has
greatly increased its global demand. Among the natural sources of pectinases, microbial …

Seven isolates from spoiled fruits and vegetables were screened for pectinase production
using pectin agar plates and the most efficient bacterial strain, MPTD1, was identified as …

Fruits are processed into shelf-stable products such as juices and beverages. Fruits are
processed to maximize the juice yield, to inactivate microorganisms, and to maintain the …

Pectin, a naturally occurring polysaccharide, It is commercially extracted from citrus peels
and some other sources like banana, apple, grapes etc, under acidic condition. It is also …

Pectinases are a collection of multiple enzymes that have a common substrate, that is,
pectin. They can act on different parts of pectin due to the structural heterogeneity of pectin …

Pectin is an important structural part of main cell walls of plant whereby pectinases are a
large group of enzymes that break down pectin into simpler molecules. Pectinases are …

An extracellular endo-polygalacturonase (PGase) was purified, after a single purification
step, from the constitutive and hyperpectinolytic CT1 mutant of Penicillium occitanis. This …

Fungi are important natural product sources that have enormous potential for the production
of novel compounds for use in pharmacology, agricultural applications and industry …