Pectinases yeast production using grape skin as carbon source

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Advances in Bioscience and Biotechnology

ISSN Print: 2156-8456
ISSN Online: 2156-8502
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"Pectinases yeast production using grape skin as carbon source"
written by María Arévalo-Villena, Mercedes Fernández, Jesús López, Ana Briones,
published by Advances in Bioscience and Biotechnology, Vol.2 No.2, 2011

has been cited by the following article(s):

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[1]	Extraction, Microencapsulation, Color Properties, and Experimental Design of Natural Pigments Obtained by Spray Drying
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[2]	Advances in upstream and downstream strategies of pectinase bioprocessing: A review
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[3]	Recent advances in the production strategies of microbial pectinases—A review
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[4]	Isolation and screening of xylanolytic bacteria from Cochin estuary and optimisation of xylanase production by Streptomyces sp.
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[5]	Performance, Immunity, Meat Composition and Fatty Acid Pattern in Broilers after Dietary Supplementation of Fermented Ginkgo biloba and Citrus junos
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[6]	Dedicated to My loving Parents
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[7]	Diversity among the Yeasts Isolated from Naturally Fermented Cashew Apple Juice
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[8]	Enhanced production of pectinase by Saccharomyces cerevisiae isolate using fruit and agro-industrial wastes: Its application in fruit and fiber processing
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[9]	Effect of Torulaspora delbrueckii and Saccharomyces cerevisiae yeasts on the phenolic content and sensory attributes of Chenin Blanc wines
	2016

[10]	PRODUCTION OF PECTINASE BY LOCALLY-ISOLATED FUNGUS, Aspergillus fumigatus R6 IN SOLID STATE FERMENTATION FOR USE IN KENAF …
	2016

[11]	Enhanced production and industrial applications of xylanase and pectinase from bacillus pumilus ajk
	2015

[12]	Alkaline pectinases: A review
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[13]	Optimization of exopectinase enzyme production by the fungus Monilia using taguchi statistical method
	History, 2014

[14]	Effects of Citrus junos by-products fermented with multistrain probiotics on growth performance, immunity, caecal microbiology and meat oxidative stability in broilers
	British poultry science, 2014

[15]	Process optimization for the production of polygalacturonase from citrus wastes by Saccharomyces cerevisae
	2014

[16]	Extracellular Pectinase Production by Aspergillus Niger HFM 8 Through Solid Substrate Fermentation Using Pomelo Peels as a Substrate
	2014

[17]	Involvement of Physicochemical Parameters on Pectinase Production by Aspergillus niger HFD5A-1
	Journal of Pure and Applied Microbiology, 2013

[1]	Waste Management, Processing and Valorisation 2022 DOI:10.1007/978-981-16-7653-6_10

[2]	Nanomaterials for Biocatalysis 2022 DOI:10.1016/B978-0-12-824436-4.00011-3

[3]	Extraction, Microencapsulation, Color Properties, and Experimental Design of Natural Pigments Obtained by Spray Drying Food Engineering Reviews, 2021 DOI:10.1007/s12393-021-09288-7

[4]	Extraction, Microencapsulation, Color Properties, and Experimental Design of Natural Pigments Obtained by Spray Drying Food Engineering Reviews, 2021 DOI:10.1007/s12393-021-09288-7

[5]	Advances in upstream and downstream strategies of pectinase bioprocessing: A review International Journal of Biological Macromolecules, 2020 DOI:10.1016/j.ijbiomac.2020.06.224

[6]	Recent advances in the production strategies of microbial pectinases—A review International Journal of Biological Macromolecules, 2018 DOI:10.1016/j.ijbiomac.2018.09.048

[7]	Alkaline pectinases: A review Biocatalysis and Agricultural Biotechnology, 2015 DOI:10.1016/j.bcab.2015.07.001

[8]	Effects ofCitrus junosby-products fermented with multistrain probiotics on growth performance, immunity, caecal microbiology and meat oxidative stability in broilers British Poultry Science, 2014 DOI:10.1080/00071668.2014.938021

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