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Table 5 Effect of pH on pectinase Activities in isolate R5 (Serratia marcescens)

From: Isolation and characterization of pectinase-producing bacteria (Serratia marcescens) from avocado peel waste for juice clarification

pH

Pectinase activities ( U/ml)

Relative Activities (%)

5

1.43 ± 0.42

16.18

6

3.84 ± 0.54

43.43

7

6.66 ± 0.73

75.34

8

8.84 ± 0.34

100

9

6.34 ± 0.92

71.72

10

3.42 ± 0.64

38.69