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PERACYLATING ACTIVITY OF FREE AND MOBILIZED LIPASES OF THE FUNGUS RH.MICROSPORUS

Recently, in the highly developed countries of the world, there has been a significant expansion in the production and use of enzyme preparations. The industrial development of new enzymatic technologies in combination with traditional ones has several advantages: lower production costs, environmental safety of production, obtaining products for various purposes, and the use of raw materials of any quality and type. Enzymatic processes using raw materials of various origins are very promising for all branches of the food and processing industry.