Enzymology, protein engineering, and enzyme technologyImprovement of tea leaves fermentation with Aspergillus spp. pectinase
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Optimization of the factors affecting BT-2 black tea fermentation by observing their combined effects on the quality parameters of made tea using Response Surface Methodology (RSM)
2022, HeliyonCitation Excerpt :To achieve black tea with roughly 3% moisture, fermentation was terminated by drying for 120 min at 90 °C (Lee et al., 2016). The quality parameters of BT-2 black tea such as TF, TR, TLC, and HPS were evaluated by solvent extraction method described by Angayarkanni et al. (2002). At first, tea brew was prepared by infusing 2 g of tea sample granule with 90 mL boiling water in a water bath (Model: FSGPD28, Fisher Scientific, Canada) for 10 min.
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2021, Journal of Water Process EngineeringCitation Excerpt :Cell density was calculated from Absorbance at 600 nm using double beam Shimadzu UV–Visible spectrophotometer where 0.75 g/L of biomass gives 1 optical density (OD). Polyphenol were estimated as per the protocol mentioned by Angayarkanni et al. and the protocol is given in detail in supplementary file (Fig. S1) [26]. Chemical Oxygen Demand (COD), Biological Oxygen Demand (BOD) and Total organic content (TOC) were measured by standard protocol mentioned in APHA standards for wastewater quality assessment.
Applications of fungal pectinases
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