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

<div>Complex carbon sources on invertase (a) and β-D-fructosyltransferase (b) by black Aspergillus sp. PC-4. Culture conditions: complex carbon sources (1.0%, w/v), yeast extract (0.2% w/v), 28°C, 180 rpm. Mean values with the same letter do not statistically differ from each other by the ANOVA Tukey test (p = 0.05).</div>

The Scientific World Journal

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Figure 3: 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

Figure 3 | 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 