The Objective
PGZyme combines a team of researchers performing basic and pre-industrial research on the production of pectinolytic enzymes by a GRAS certified, non-GMO microorganism, Aspergillus sojae, which holds great potential for pectinase production.
Downstream Processing Course in Bremen (April 26 – 28, 2010)
The training will be lead by Prof. Dr. Marcelo Fernández-Lahore and will cover Bioseparation Science, Innovative Technologies, Product Recovery, High Resolution Purification, and Bioprocess Economics.
Pectinolytic Enzymes in Wine Making
In July 2009, WineMaker Magazine highlighted the importance of pectinolytic enzymes in wine making. Under the title "Using Pectic Enzyme" an article describes the application of pectinase and the benefits it brings to the wine making industry.