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What is Pectinase Production from Aspergillus spp. about?

This thesis investigates the production of pectinase from wild Aspergillus spp. strains isolated from natural resources in Ankara, Turkey, to enhance fruit juice extraction efficiency. The study identifies Aspergillus brasiliensis as the most effective strain, achieving high enzyme activity under optimal conditions. The findings aim to contribute to advancements in biotechnological applications related to enzyme use in food processing.

Author

Melisa Altunsoy

Language

EN