Pectin lyase production by Penicillium griseoroseum: effect of tea extract, caffeine, yeast extract, and pectin

• Published in: Biotechnology letters Vol. 18; no. 11; pp. 1283 - 1286
• Main Authors: Minussi, R.C, Coelho, J.L.C, Baracat-Pereira, M.C, Silva, D.O
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer 01.11.1996
• Subjects: Biological and medical sciences; Biological Sciences; Biotechnology; Enzyme engineering; Fermentation; food microbiology; food processing; Fundamental and applied biological sciences. Psychology; Methods. Procedures. Technologies; nonfood plant products; Production of selected enzymes; Culture medium; Polysaccharide-lyases; Yeast; Pectin lyase; Sucrose; Enzyme; Induction; Lyases; Pectin; Fungi; Tea; Enzymatic activity; Medium effect; Concentration effect; Production; Microorganism culture; Fungi Imperfecti; Carbon-oxygen lyases; Thallophyta; Caffeine

Mycelial growth and production of extracellular pectin lyase by Penicillium griseoroseum at different concentrations of inducers were investigated. The fungus was cultured in mineral medium using sucrose as a carbon source and caffeine, yeast extract, tea extract or pectin as inducers. Caffeine, yea...