Pectic substances cause haziness and high viscosity of fruit juices. Pectinase enzymes are
biological compounds that degrade pectic compounds. Nontoxicity and ecofriendly nature …

The fungal system holds morphological plasticity and metabolic versatility which makes it
unique. Fungal habitat ranges from the Arctic region to the fertile mainland, including tropical …

Lignocellulose is a renewable but complex material exhibiting high recalcitrance to
enzymatic hydrolysis, which is attributed, in part, to the presence of covalent linkages …

Pectin, the major non-cellulosic component of primary cell wall can be degraded by
polygalacturonases (PGs) and pectin methylesterases (PMEs) during pathogen attack on …

Aspergillus fungi are widely used in the traditional fermentation of food products, so their
safety risks and functions are worthy of investigation. In this study, one Aspergillus …

An endo-polygalacturonase (endo-PGase) exhibiting excellent performance during acidic
fruit juice production would be highly attractive to the fruit juice industry. However, candidate …

Enzymatic degradation of plant biomass requires the coordinated action of various enzymes.
In this study, the production of reducing sugars from pectic substrates and sugar beet pulp …

Exo-polygalacturonase (exo-PG) hydrolyzes pectin acids and liberates mono-galacturonate,
which plays an important role in juice extraction, and has rarely been reported. Exo-PG …

Pectins play a vital role in maintaining the structure and firmness of plant tissues, providing
resilience to cell walls and protecting plants from drought and wilting. Fungi possess a …

A filamentous fungus producing polygalacturonase (29.2 U/mL) was isolated from orchard
soil in northern Guangxi, and identified as Trichoderma koningiopsis. Using …