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World J Microbiol Biotechnol. 1995 May;11(3):355-6. doi: 10.1007/BF00367120.
The decrease in viscosity is widely used to estimate the activity of pectinolytic enzymes. This method is shown to be influenced by the production strain and this prevents an accurate comparison between the activities of different microorganisms, especially under different conditions.
黏度降低被广泛用于估计果胶酶的活性。该方法受生产菌株的影响，这使得不同微生物的活性之间无法进行准确比较，特别是在不同条件下。
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