Improvement of Tea Leaves Fermentation with Aspergillus spp. Pectinase

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概要

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• The pectinase enzymes isolated from Aspergillus spp., A. indicus, A. flavus and A. niveus were used for fermentation of tea leaves. The enzymes were purified and characterized. The effect of both crude enzyme preparation and purified pectinase enzymes on the improvement of tea leaf fermentation were determined in terms of theaflavin, thearubigin, high polymerized substances, total liquor colour, dry matter content and total soluble solids of the tea produced. The crude enzyme preparations obtained from ethanol precipitation were found to be more effective in improving tea leaf fermentation than the purified pectinase enzymes.

• 公益社団法人日本生物工学会の論文
• 2002-10-25

著者

• Swaminathan K

  Bharathiar Univ. Coimbatore Ind

• Swaminathan Krishnasamy

  Department Of Biotechnology Bharathiar University

• Murugesan Subbaiyan

  Bioinformatics Karpagam Arts And Science College

• Angayarkanni Jayaraman

  Department Of Biotechnology Bharathiar University

• PALANISWAMY MUTHUSAMY

  Department of Microbiology/Bioinformatics, Karpagam Arts and Science College

• MURUGESAN SUBBAIYAN

  Department of Biotechnology, Bharathiar University

• Murugesan Subbaiyan

  Department Of Biotechnology Bharathiar University

• Palaniswamy Muthusamy

  Department Of Microbiology/bioinformatics Karpagam Arts And Science College

関連論文

• Improvement of Tea Leaves Fermentation with Aspergillus spp. Pectinase

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