<i>β</i>-Fructofuranosidase and <i>β</i> –D-Fructosyltransferase from New<i> Aspergillus carbonarius</i> PC-4 Strain Isolated from Canned Peach Syrup: Effect of Carbon and Nitrogen Sources on Enzyme Production

<div>Pure carbons sources on invertase and <i>β</i>-D-fructosyltransferase production by black<i> Aspergillus </i>sp. PC-4 strain. Culture conditions: cultivation was carried out at 28°C, 180 rpm for 120 hours.</div>

The Scientific World Journal

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Figure 2

Figure 2: <i>β</i>-Fructofuranosidase and <i>β</i> –D-Fructosyltransferase from New<i> Aspergillus carbonarius</i> PC-4 Strain Isolated from Canned Peach Syrup: Effect of Carbon and Nitrogen Sources on Enzyme Production 

Figure 2 | β-Fructofuranosidase and β –D-Fructosyltransferase from New Aspergillus carbonarius PC-4 Strain Isolated from Canned Peach Syrup: Effect of Carbon and Nitrogen Sources on Enzyme Production 