Selection of Psychrotolerant Microorganisms Producing Cold-Active Pectinases for Biotechnological Processes at Low Temperature
In winemaking, low temperatures are favourable for the production and retention of flavour and colour components, requiring the use of cold-active enzymes. For this reason, 'psychrotolerant' microorganisms have been isolated and selected based on their ability to produce pectinolytic enzym...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb Faculty of Food Technology and Biotechnology
2011-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/103533 |