[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

The Stability Of Cellulase during Saccharification of Bagasse

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.

[img] PDF
Restricted to Registered users only

Download (425kB)


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.com/id/eprint/1547

Actions (login required)

View Item View Item