Pectinase Production from Cocoa Pod Husk in Submerged Fermentation and Its Application in the Clarification of Apple Juice

Pectinase Production from Cocoa Pod Husk in Submerged Fermentation and Its Application in the Clarification of Apple Juice

The present work aimed to use cocoa pod husk (CPH) and its extracted pectin as a potential substrate for the production of pectinase and to test the enzyme produced in the clarification process of apple juice. CPH with a particle size of

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Bibliographische Detailangaben
Veröffentlicht in:Fermentation (Basel) 2024-07, Vol.10 (7), p.337
Hauptverfasser: Rozendo, Anderson Steyner, Vandenberghe, Luciana Porto de Souza, de Mattos, Patricia Beatriz Gruening, Rogez, Hervé Louis Ghislain, Soccol, Carlos Ricardo
Format: Artikel
Sprache:eng
Schlagworte:
Apple juice
Aspergillus niger
Cellulose
Cocoa
cocoa hulls
cocoa pod husk
Composition
Environmental impact
Enzymatic activity
enzyme activity
Enzymes
Fermentation
Fruit juices
juice clarification
Methods
Optimization
Particle size
Pectin
pectinase
pectins
polygalacturonase
Production processes
purification
recovery
submerged fermentation
Turbidity
viscosity
Yeast
yeast extract
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Beschreibung
Zusammenfassung:The present work aimed to use cocoa pod husk (CPH) and its extracted pectin as a potential substrate for the production of pectinase and to test the enzyme produced in the clarification process of apple juice. CPH with a particle size of
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation10070337