Pectic transeliminases, also known as pectic lyases or pectinases, are involved in the
degradation of pectic substances. They have a wide range of applications in food and textile …

This work aims at investigating the production of yellow, orange, and red natural colorants in
a submerged culture of Penicillium purpurogenum DPUA 1275. For this purpose, different …

The effect of various parameters such as pH, agitation and aeration was studied for
maximum production of pectin lyase (PL) and pectate lyase (PGL) by a novel yeast strain …

The isolation and utilization of pectin lyase (PL) from commercial pectic enzyme for
methanol reduction in wine production was investigated. PL can be separated from …

This study shows that Rhizopus oryzae is capable of directly utilizing cassava pulp alone to l-
lactic acid in solid state fermentation (SSF). pH control at 6.0 helped prevent end product …

Two species from the genus Penicillium, Penicillium expansum and P. griseoroseum
(Brasilian isolates) were characterized morphologic and molecularlly. Morphological …

Pectate lyase (PL) was produced by the filamentous fungus Penicillium viridicatum RFC3 in
solid‐state cultures of a mixture of orange bagasse and wheat bran (1: 1 w/w), or orange …

Production of pectic lyases (PL and PGL) from Debaryomyces nepalensis has been
optimized in submerged fermentation using Plackett-Burman design and response surface …