ISSN:
1573-0972
Keywords:
Aspergillus niger
;
Aspergillus oryzae
;
pectinase
;
viscosity
Source:
Springer Online Journal Archives 1860-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract The decrease in viscosity is widely used to estimate the activity of pectinolytic enzymes. This method is shown to be influenced by the production strain and this prevents an accurate comparison between the activities of different microorganisms, especially under different conditions.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00367120
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