Production, Purification and Characterization of Β-D-Fructofuranosidase from Fusarium oxysporum Isolated from Grape Juice and Soil Sample from Sugar Cane Dumpsite

Abstract

β-D-fructofuranosidase is an important enzyme needed in various industrial setup for the production of invert sugars. Production, purification and characterization of β-D-fructofuranosidase by Fusarium oxysporum under submerged fermentation were investigated. β-D-fructofuranosidase production by Fusarium oxysporum ranged from 36. 2- 65.8% and 7.2 -2 0.1% under different pH and incubation time. pH 7 and 7 days incubation time supported the highest production. β-D-fructofuranosidase production ranged from 16.5 - 44.0% and 27.8 - 68.8% when different organic and inorganic carbon sources were used. Potato peels and fructose supported the highest β-D-fructofuranosidase production. Peptone supported the highest β-D-fructofuranosidase production (37.9%) by Fusarium oxysporum. β-D-fructofuranosidase produced from Fusarium oxysporum was purified by Acetone precipitation method and gel filtration respectively. The crude and purified β-D-fructofuranosidase are 65.79% and 19.57%. pH 7, 35oC and 30oC incubation temperature, 2.0 mg/L of honey and molasses and 1.0 mg/L sucrose supported optimum activity of the crude and purified β-D-fructofuranosidase. The enzyme Kinetic parameters (Km and Vmax) are 0.1285mg/mL and 17.36U/mg. in conclusion, Fusarium oxysporum produced Invertase which can be harness for industrial uses. Keyword: Fusarium oxysporum, Sucrose, Enzyme activity, Purification, Peptone