The Macerating Enzyme for Processing of Fruit and Vegetable

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The Macerating Enzyme for Processing of Fruit and Vegetable
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Aspergillus niger strain 103 was mutanted by UV-radiation and NTG to get strain A.niger537 with the pectinase activity increased by 130%, compared with that of the original strain. The activities of cellulosase,xylanase,proteinase, and glucoamylase of st

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ZHANG Qian, JIANG Xiao-hong, ZHAO Yun-lin~* ation, Southen Yangtes University, Wuxi, China). The Macerating Enzyme for Processing of Fruit and Vegetable[J]. Journal of Food Science and Biotechnology,2004,23(3).

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