Characterization of pectin lyase produced by an endophytic strain isolated from coffee cherries.
Pretreatment of pectic waste water with pectate lyase from an alkalophilic Bacillus sp.
Purification and characterization of extracellular pectate lyase from Bacillus subtilis.
Production of a novel pectin lyase from Bacillus pumilus (P9), Purification and characterization and fruit juice application.
Production and characterization of acidstable pectin lyase from Bacillus sp.
This study led to the isolation of efficient strain of Bacillus subtilis RSY7 for production of pectin lyase using submerged fermentation.
In order to determine the effect of temperature, the pectin lyase activity was performed at optimum pH of 8.
The determination of the optimal pH and temperature of the crude enzymatic extracts obtained by submerged fermentation was carried out using the standard pectin lyase assay.