Abstract
This study reveals the selection of a yeast strain, possessing inulinase activity and finding the optimal conditions of cultivation. Intra- and extracellular activity assay was performed after cultivation on media, containing inulin as a sole source of carbon. Optimization of the cultivation conditions was carried out for establishing the favorable conditions for biosynthesis of inulinase. Modifying the physicochemical and nutritional parameters of a cultivation process lead to major improvement of the enzyme activity. Highest intra- and extracellular inulinase activity was registered when 1.5% inulin was used, 5 % inoculum, temperature 28°C, pH=6.5 and agitation of 200rpm. The selected strain Kluyveromyces sp. C showed higher values for the intracellular inulinase activity, making it suitable for immobilization and further use. Key words: Kluyveromyces sp., inulinase activity, parameters optimization
Highlights
Inulin-containing plants Jerusalem artichoke, chicory, dahlia, garlic and onion are of great industrial importance in the production of inulin, fructose-glucose syrups, animal feeds, pharmaceuticals [1, 2]
A key point is the selection of microbial strains carrying out the enzymatic hydrolysis and biotransformation of inulin and the accompanying fructo-polysaccharides, fructose and glucose, applicable in the food industry
There is a big number of investigated microorganisms that produce inulinase, the enzyme is most often extracellular, being secreted in the cultural broth after submerged fermentation, less are the data about microorganisms which possess intracellular enzymatic activity
Summary
Attention has been given to issues concerning biotechnological processing of biomass from renewable raw materials. Fructose is preferred as sweetener due to fact that it’s safer than sucrose which causes problems with diabetes, cariogenicity and atherosclerosis. Inulinases are an important class of inducible enzymes, which act on the β-(2 → 1) linkage of inulin, resulting fructose, glucose and fructooligosaccharides as reaction products [7]. They are classified in endo- and exoinulinases depending on their mode of action. Among yeasts the best-known producers are Kluyveromyces marxianus, Candida kefyr and Pichia polymorpha, which produce only exo-inulinases, whereas most inulin-hydrolyzing moulds produce both types of the enzyme [8] These enzymes can be found in many plants and microbial species: Aspergillus niger, A. ficuum, Penicillium purpurogenum and a number of Lactobacillus strains [9]. There is a big number of investigated microorganisms that produce inulinase, the enzyme is most often extracellular, being secreted in the cultural broth after submerged fermentation, less are the data about microorganisms which possess intracellular enzymatic activity
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