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Issue 14 (5) 2015 pp. 19–28

Beata Zimowska, Zdzisław Targoński

PECTINOLYTIC ACTIVITY OF Boeremia strasseri THE CAUSAL AGENT OF BLACK STEM AND RHIZOMES ROT OF PEPPERMINT

Abstract: Pectinases have multiple nature and various forms which are necessary for hydrolysis of pectin in natural processes. The pectinolytic activity of three isolates of the pathogenic fungus Boeremia strasseri was demonstrated. The pectinases production was studied using a liquid Mandels-Weber medium, containing 1.0% citric pectin as a carbon source. Optimum pH and temperature for pectinases activity were 4.7 and 40°C respectively. The pectinases were totally stable at 40°C for 80 min. The greatest loss of activity was observed during the heating of the enzymes at 70°C.
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http://www.hortorumcultus.actapol.net/volume14/issue5/14_5_19.pdf
Keywords: Boeremia strasseri, pectinolytic activity, pectinases production, thermostability, fungi

For citation:

MLA Zimowska, Beata, and Zdzisław Targoński. "PECTINOLYTIC ACTIVITY OF Boeremia strasseri THE CAUSAL AGENT OF BLACK STEM AND RHIZOMES ROT OF PEPPERMINT." Acta Sci.Pol. Hortorum Cultus 14.5 (2015): 14.
APA Zimowska, B., & Targoński, Z. (2015). PECTINOLYTIC ACTIVITY OF Boeremia strasseri THE CAUSAL AGENT OF BLACK STEM AND RHIZOMES ROT OF PEPPERMINT. Acta Sci.Pol. Hortorum Cultus 14 (5), 14.
ISO 690 ZIMOWSKA, Beata, TARGOńSKI, Zdzisław. PECTINOLYTIC ACTIVITY OF Boeremia strasseri THE CAUSAL AGENT OF BLACK STEM AND RHIZOMES ROT OF PEPPERMINT. Acta Sci.Pol. Hortorum Cultus, 2015, 14.5: 14.
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Streszczenie w języku polskim:
http://www.hortorumcultus.actapol.net/tom14/zeszyt5/abstrakt-19.html