Manonmani, H. K. and Sreekantiah, K. R. (1990) The Stability Of Cellulase during Saccharification of Bagasse. Journal of Food Science and Technology, 27 (5). pp. 296-298.
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Abstract
The stability of a cellulase enzyme preparation of Trichoderma viride, Aspergίllus ustus and their mixtures having cellulase and D-xylanase activities was compared with a Japanese enzyme (Onozuka) during saccharification of alkali treated bagasse. A varied trend with respect to stability of these enzyme preparations was observed. Substrate presence increases the thermal stability
of the enzyme during saccharification.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | cellulase enzyme preparation industrial enzymes Trichoderma viride Aspergillus ustus saccharification |
| Subjects: | 600 Technology > 05 Chemical engineering > 04 Fermentation Technology 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry |
| Divisions: | Fermentation Technology and Bioengineering |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 10 Dec 2007 06:24 |
| Last Modified: | 01 Oct 2018 11:14 |
| URI: | http://ir.cftri.res.in/id/eprint/1547 |
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