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For fruit juices production with pomo (e.g. citrus), and red fruit (e.g. grape) extracts require addition of enzymes to convert viscous macerated or triturated fruit semi gelled (caused by the partial solubility of pectins and the ability high water retention of solids) to maximize the extraction of juice during pressing, subsequent step of process. Pectinases capable to de‐ grade pectins depolymerize with high methylation are more suitable and include endopoly‐ galacturonase and pectin metilesterease [7].

Scale Up of Polygalacturonase Production by Solid State Fermentation Process