Production of thermal and acid-stable pectinase from Bacillus subtilis strain BK-3: Optimization, characterization, and application for fruit juice clarification
Jenika Prajapati, Pravin Dudhagara, Kartik Patel
Topics & Concepts
PectinaseFood scienceOrange juiceChemistryResponse surface methodologySugarOrange (colour)Bacillus subtilisFruit juiceSterilization (economics)TurbidityEnzymeChromatographyBiochemistryBiologyBacteriaGeneticsEconomicsForeign exchange marketMonetary economicsForeign exchangeEcologyPolysaccharides and Plant Cell WallsEnzyme Production and CharacterizationBiofuel production and bioconversion