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The 25 °C offered the highest enzyme yield. pH problems also strongly affected enzyme manufacturing. Fermentations made with preliminary pH of 6 or 7 were many effective, e.g., giving 1.9- to 2.3-fold greater pectinase and 2.2- to 2.3-fold higher α-galactosidase after 72 h, when compared to fermentation with a constant pH 4. Further, pH must be kept above 2.6 to prevent restriction in pectinase production and, into the later substrate-limiting stage, hel
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