The DOI matches its Crossref record.
PRODUCTION AND USE OF YEAST PECTOLYTIC ENZYMES TO AID PINEAPPLE JUICE EXTRACTION
Abstract
A crude preparation of pectolytic enzyme was obtained by culturing Saccharomyces cerevisiae (ATCC512712) in pineapple juice. Maximum cell growth was obtained on the 6th day after inoculation. Correspondingly, optimum protein concentration and enzyme activity were also observed on the 6th day old culture. Although not purified, the addition of this crude enzyme extract to crushed pineapple mash at 0.02% resulted in a significant increase in juice yield (P≥0.05). The overall processing time was also significantly reduced (P≤0.05) with the enzyme treatment compared to controls. A combination of 0.02% enzyme treatment of mash for 30 min, was found to be the most effective dosage in reducing the processing time significantly.
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In the citing paper
“Crude pectinases extracted from yeasts have been shown to be e ective in significantly increasing the juice yields of pineapple and pawpaw [61,62].”
From Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product (2020) · cites this paper as [62]
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Research works printed but not linked: 9
- Bohak Z., 1977, Biotechnological Applications of Proteins and Enzymes
- 10.1023/A:1018536519325 · DOI
- 10.1080/08905439609549958 · DOI
- Lazarani, G., Cantarelli, C. and Pifferi, P. J. 1989.Biotechnological Applications in Beverage Production189–217. London: Elsevier Applied Science Publishers. · DOI
- Lowry O. H., 1951, Biol. Chem., 193, 265, 10.1016/S0021-9258(19)52451-6 · DOI
- 10.1021/ac60070a036 · DOI
- Obrazalek and Chaloupka. 1977.Biotechnological Applications of Proteins and EnzymesEdited by: Bohak, Z and Sharon, M. 58NewYork: Academic Press.
- 10.1007/BF00250636 · DOI
- Solomons, G. L. 1977.Biotechnological Applications of Proteins and EnzymesEdited by: Bohak, Z. and Sharon, N. 51–61. NewYork: Academic Press. · DOI
Cited by
Sorted by citations
Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product
Jaeger, A., Arendt, E. K., Zannini, E., & Sahin, A. W. (2020) · Fermentation · doi:10.3390/fermentation6040123 · Cited by 172
“Crude pectinases extracted from yeasts have been shown to be effective in significantly increasing the juice yields of pineapple and pawpaw [61,62].”
Background
Metadata
- Authors
- Dzogbefia, V. P., Amoke, E., Oldham, J. H., & Ellis, W. O.
- Affiliations
- Kwame Nkrumah University of Science and Technology (GH)
- ORCID
- Ellis, W. O.
- Venue
- Food Biotechnology
- Publisher
- Informa UK Limited
- Published
- 2001-09-30
- Volume
- 15
- Issue
- 1
- Pages
- 25-34
- ISSN
- 0890-5436 (ISSN-L)
- 1532-4249
- OpenAlex
- W1969408259
- Cited by
- 19
- References
- 0
- Citations by year
- 2024: 1 · 2023: 2 · 2021: 2 · 2020: 3 · 2018: 1 · 2017: 3 · 2016: 1 · 2014: 1
- FWCI
- 0.29
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Biotechnology (publishedVersion)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Physical Sciences › Engineering › Biomedical Engineering › Biofuel production and bioconversion
- Keywords
- pectinase, Saccharomyces cerevisiae, juice yield, crude enzyme, yeast culture, enzyme dosage
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