The utilization of microbial pectinase in different industries has been increased in its world
demand. The major sources of pectinase are microorganisms mainly bacteria, fungi and …

The use of enzymes or microorganisms in food preparations is an age-old process. With the
advancement of technology, novel enzymes with wide range of applications and specificity …

Coffee is one of the most important and widely used commercial crops in the world. After ripe
coffee cherries are harvested, coffee must pass through several steps to become (green) …

Even though there are many factors that determine the human colon microbiota composition,
diet is an important one because most microorganisms in the colon obtain energy for their …

Many microorganisms produce potent biocatalysts as enzymes that vary in microbial
sources, chemical properties, and mechanisms. Usually, microbial enzymes catalyze the …

Pectin, due to its simple and cytocompatible gelling mechanism, has been recently exploited
for different biomedical applications including drug delivery, gene delivery, wound healing …

Enzymes are present in all naturally occurring forms of life, including plants, animals, and
microorganisms. Enzymes have been used in the food industry to transform a raw material …

Lactic acid bacteria (LAB) are capable of converting carbohydrate substrates into organic
acids (mainly lactic acid) and producing a wide range of metabolites. Due to their interesting …

In recent years, the interest in studying modification of pectin has increased. A number of
hydroxyl and carboxyl groups distributed along the backbone as well as a certain amount of …

Pectinases are the group of enzymes that catalyze the degradation of pectic substances. It
has wide applications in food industries for the production and clarification of wines and …