Abstract
The optimization of growth conditions for the production of inulinase by Penicillium funiculosum cells were studied as well as the continuous production of the enzyme using immobilized cells. The highest amount of enzyme (163.5U/mL) was obtained when the producing cells were incubated for 96 hours at 27 o C and 200 rpm in a fermentation medium containing both inulin and peptone as sole carbon and nitrogen sources respectively. However, when the cells of the tested microorganism were adsorbed on different carriers, especially linen fibers, their production ability was also successfully maintained, to different extends, for seven successive batches. Moreover, commercially pure inulin is very expensive in only small quantities, this fermentation medium was later substituted by a crude inulin solution obtained from Jerusalem artichoke tubers ( Helianthus tuberosus) . The crude inulin juice was able to sustain inulinase production during the second batch cultivation of the P. funiculosum , immobilized by their adsorption on linen fibers, in a satisfactory level of about 122U/mL. Moreover, the use of the previously mentioned crude inulin preparation was also compared to the use of either complete or minimal media, composed solely of 1% pure inulin. The method, adopted in this study for inulinase production, is simple, economic, time saving, non-toxic to the microorganism and the loaded linen pads are reusable.
Highlights
Inulin, a poly-fructan, occurs as a reserve carbohydrate in plant families representing more than 30,000 species
The best method for produce fructose in high yield is via enzymatic reaction, where 95% pure fructose could be produced after one step of the enzymatic hydrolysis of inulin
Effect of different incubation periods The production of inulinase enzyme by P.funiculosum cells on inulin basal CD fermentation medium was monitored over a period of 120 hours under the previously mentioned shaking cultivation condition of 120rpm and 30oC
Summary
A poly-fructan, occurs as a reserve carbohydrate in plant families representing more than 30,000 species. Inulin is widely accumulated in the underground organs of Jerusalem artichoke, dahlia, and chicory. Fructose can be produced from inulin either enzymatically or chemically through acid hydrolysis. The latter method is not recommended due to the undesirable coloring of inulin hydrolysate and the formation of difructose anhydride which has practically no sweetening properties (JUN et al 2007). The enzymatic production of organic products, especially those used in food and pharmaceutical industries, has many advantages over chemical processes. The best method for produce fructose in high yield is via enzymatic reaction (inulinase), where 95% pure fructose could be produced after one step of the enzymatic hydrolysis of inulin
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