Fouzia Tabssum1* and Syed Shahid Ali2
...m;C.
...
Fouzia Tabssum1* and Syed Shahid Ali2
...m;C.
... 
Muhammad Waheed Mushtaq1,*, Muhammad Waqar Younas2, Jamil Anwar2, Syed Mustansar Abbas3 and Shahid Bashir3
...a-amylase, cellulase and pectinase) from aqueous system has been studied by applying novel concept of unidirectional freezing. To separate the enzymes from their aqueous system, directional freezing was applied horizontally through synthetic enzyme contaminated water samples, called radial freezing. After complete freezing, the samples were collected from various sections of the frozen mass and concentration of enzymes was determined. It was found that more th...
Taqi Raza1*, Sergio de Los Santos Villalobos2, Muhammad Shehzad3, Shakeel Imran4 and Derly José Henriques da Silva5
PGP Characterization of Rhizobacteria Associated with Apple Gourd (Praecitrullus fistulosus L.)
...onfirmed the amylase and pectinase production activities and 36% confirms the protease activities. Similarly, 82% and 45% of isolates confirmed the solubilization of zinc (Zn) and phosphorus (P) respectively. Almost, the entire isolated strains were given positive results for ammonia (NH4), nitrogen fixation, and indole acetic acid (IAA). Furthermore, for exopolysaccharide (EPS) test, 73% of isolated strains confirmed the EPS production. The conclusion reveale...
Hemat A. Abdel Magied*, Heba H. Habib, Amany H. Waly, Ahmed Fadl, Sayed M. Shalash
...e effect of supplemented pectinase (PE) and protease (CIBENZA® DP100) (P) individually or mixture (PEP) and either on low crude protein (CP) and low metabolizable energy (ME) were studied on growth performance, carcass characteristics and meat quality of Arbor Acres broiler chickens. Two experiments were conducted in current study; experiments 1 (EXP1) evaluated the effects of PE and/or P supplementation to standard corn-soybean broiler diet (STD). while e...
Abdussalam Muhyideen Zainab Funmilayo and Lee-Hoon Ho*
...illed water. After that, pectinase was added at a concentration of 1.5 U/mL for 4hrs and 40°C, and then clarified with pectinase and cellulase and their combination, at concentration of 1.0 U/ mL for 50°C and 15 min. After that, the mixtures were all kept at 90°C for five minutes in order to pasteurize the juice. Beetroot juice without treatment: fresh juice and juice with enzyme extraction but not pasteurised no...
