Fungal pectic enzymes

Berg, H. W. (1959). The effects of several fungal pectic enzyme preparations on grape musts and wines.Am. J. Enol. Vitic., 10, 130-134. 

Commercial sources of fungal pectic enzymes have been used since the 1930 s (181, 182, 183) for clarifying fruit juices and disintegrating plant pulps to increase juice yields. Pectic enzymes are widely used in pro-... 

A practical technique for lactic acid fermentation of potato pulp has been developed (Oda et al., 2002). They screened 38 strains of the fungus Rhizopus oryzae either lactic acid or fumaric acid and ethanol were formed, and the ratio differed among the strains tested. Saito et al. (2003) studied the effect of pectinolytic enzymes on lactic acid fermentation of potato pulp by different Rhizopus oryzae NRRL 395 and NBRC 4707 strains. When a commercial preparation of pectinase was added to potato pulp inoculated with fungal spores and incubated for 7 days, both strains effectively produced larger amounts of lactic acid and ethanol. These data indicated that the fermentation of potato pulp depends on the degradation of pectic substances in NRRL 395 and NBRC 4707. Saito et al. (2006) evaluated the potato pulp obtained in different seasons and found pectin content to be dependent on the dates of extraction. 

Pectinol [Rohm Haas]. TM for formulated enzyme concentrate of fungal origin, with varying degrees of pectinase activity, that hydrolyzes pectic substances. 

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