Dahlia Tubers Research Articles

EFEK PENAMBAHAN UMBI BUNGA DAHLIA SEBAGAI SUMBER INULIN TERHADAP KECERNAAN PROTEIN DAN PRODUKTIVITAS AYAM LOKAL PERSILANGAN (Effect of Dahlia Tuber supplementation as Inulin Source on Protein Digestibility and Productivity of Crossbred Local Chicken)

The research was aimed to evaluate feeding effect of powder and extract of dahlia tuber as a sources of inulin prebiotic on protein digestibility and productivity of crossbred local chicken. A total of 280 unsex local crossbred chicken with the age of 22 days and average weight of 180.46±1.21 g was assigned in a completely randomized design with 7 treatments and 4 replications (10 birds each). Dietary treatments consist of T0 (basal ration), T1 (T0 + 0.4% dahlia powder), T2 (T0 + 0.8% dahlia powder), T3 (T0 + 1.2% dahlia powder), T4 (T0 + 0.39% dahlia extract), T5 (T0 + 0.78% dahlia extract), T6 (T0 + 1.17% extract dahlia). Treatment was conducted for 8 consecutive weeks. Variables observed were protein digestibility, short chain fatty acid (SCFA), muscle protein mass, muscle calsium mass, and body weight. The data were analyzed using ANOVA and followed by Duncan test at the level of 5%. The results showed that feeding inulin in the form of powder or extract of dahlia tuber significantly (P0.05) increased protein digestibility, SCFA level, and body weight. Treatments T2 until T6 significantly (P0.05) increased muscle calsium mass but did not increase muscle protein mass. In conclusion, the used of 1.2% dahlia powder and 1.17% extract dahlia tuber as an inulin source increase protein digestibility and productivity of crossbred local chicken.Key words: inulin, dahlia tuber, crossbred local chicken

FEEDING EFFECT OF INULIN DERIVED FROM DAHLIA TUBER COMBINED WITH Lactobacillus sp. ON MEAT PROTEIN MASS OF CROSSBRED KAMPONG CHICKEN

The objective of the study was to determine the effects of feeding Lactobacillus species (Lactobacillus sp.) and inulin derived from dahlia tuber powder on antioxidant activity, calcium mass, and protein mass of crossbred kampong chicken meat. A total of 168 birds of 21 days old crossbred kampong chickens were randomly allocated into 6 treatments with four replications per treatment. The present experiment was assigned in a completely randomized design with 2 x 3 factorial scheme. The first factor was levels of dahlia tuber powder, namely 0.8% (A1) and 1.2% (A2), and the second factor was levels of Lactobacillus sp., namely none (B0), 1.2 mL (108 cfu/mL/B1) and 2.4 mL (108 cfu/mL/B2). The parameters measured were antioxidant activity, meat calcium and protein mass. Data were subjected to analysis of variance and followed by Duncan multiple range test (P

Chemical, Thermal and Physical Characterization of Inulin for its Technological Application Based on the Degree of Polymerization

AbstractIn this work was studied the effect of the degree of polymerization (DP) in two systems based on inulin. Understanding the relation between the chemical and physical properties, allows establishing the potential application for inulin according to its DP. Amorphous inulin powders were characterized by mass spectrometry to determine the DP. Inulin from chicory root and dahlia tubers showed a DP of 2–15 and 2–12, respectively. The systems were exposed to different water activities, finding sigmoidal curves type II. Thermal analysis showed two melting events, suggesting the presence of crystals differing in size. The glass transition temperature range widened and lowered in the high DP inulin. By X‐ray diffraction low DP inulin presented a moderate transition behavior while in high DP inulin was conducted abruptly. State diagrams for stability showed that high DP inulin must be stored at more rigorous conditions of temperature and humidity for avoiding unwanted crystallization effects.Practical ApplicationsThe results presented in this work are useful for: (i) relating the physical and thermal properties (Tm, Td and Tg) with the degree of polymerization of sugar‐rich systems such as inulin powders, (ii) set the optimal processing conditions in an industrial application such as spray drying process while avoiding product damage, and (iii) predicting the product stability based on the physical properties plotted in the form of a state diagram.

Production of inulinase, fructosyltransferase and sucrase from fungi on low-value inulin-rich substrates and their use in generation of fructose and fructo-oligosaccharides

Owing to applications in the food and nutraceutical industries, inulinases, fructosyltransferases and sucrases have gained considerable attention in recent times. Twenty-five fungal strains were screened for production of these enzymes on three different media formulated using inulin-rich plant extracts prepared from asparagus root, dahlia tuber and dandelion root extract. Culture filtrates of the fungi were examined for hydrolytic activities. Fungi belonging to genus Aspergillus, A. niger GNCC 2655 (11.3U/ml), A. awamori MTCC 2879 (8.2U/ml), A. niger ATCC 26011 (7.9U/ml) secreted high titers of inulinase followed by Penicillium sp. NFCCI 2768 (2.6U/ml) and Penicillium citrinum MTCC 1256 (1.1U/ml). High sucrase activity was noticed in A. niger GNCC 2613 (113U/ml) and A. awamori MTCC 2879 (107.8U/ml). Analysis of end products of inulinase action by HPLC revealed that most of the enzymes were exo-inulinases liberating fructose exclusively from inulin. Five fungi, P. citrinum MTCC 1256, Penicillium rugulosum MTCC 3487, Penicillium sp. NFCCI 2768, A. fumigatus GNCC 1351 and A. niger ATCC 26011 however, produced a mixture of endo- and exo-inulinases liberating oligosaccharides (GF3 and GF2) along with fructose. High inulinase/sucrase yielding strains were evaluated for extracellular and intracellular hydrolytic and transfructosylating activities and intracellular enzyme profiles were found to be considerably different in terms of titers and end products.

Production and properties of inulinase from Penicillium sp. NFCC 2768 grown on inulin-rich vegetal infusions

Inulinase production by Penicillium sp. NFCC 2768 isolated from the rhizosphere soil of dahlia was studied on media containing inulin-rich plant extracts. The maximum inulinase activity (64.54 nkat/ml) was observed with the tuber extract of dahlia (Dahlia pinnata). The fungus produced substantial inulinase activity on asparagus root powder (45.23 nkat/ml) and garlic extracts (41.32 nkat/ml). The apparent molecular weight of the purified inulinase was 68 kDa. The optimum pH and temperature for enzyme activity were 5.0 and 50°C, respectively. Mn2+ and Ca2+ were found to enhance the inulinase activity, while Hg2+ was found to be a strong inhibitor. Inulinase liberated fructose, glucose, sucrose, kestose (GF2), nystose (GF3), and inulooligosaccharides (IOS). This study suggested the use of dahlia tuber extract and asparagus root powder as suitable substrates for inulinase production by the newly isolated Penicillium sp. NFCC 2768, and its application in the generation of fructose and IOS.

Preparation of Inulin from Dahlia Tubers

Inulin is polysaccharide chains comprised primarily of linked fructose molecules that are bifidogenic. Inulin-type prebiotics are used as functional food ingredients in beverages, yogurts, biscuits, and spreads; they are also used as dietary supplements. The objective of this study was to increase the yield of inulin by improving the inulin extraction from dahlia tubers. Inulin was isolated from fresh and chips of dahlia tubers. The dahlia tubers was blanched, sliced and blended by adding the hot water in ratio 1:1. inulin extract was evaporated and precipitated by 95% ethanol for 24hours in a room temperature. Inulin was separated and dried at 50°C for 24hours. Results showed that the best ratio of inulin extract and ethanol is 1: 2 and the highest yield of inulin powder was produced from inulin extract of 30.0% brix. Moreover, the yield of inulin which refer to fresh dahlia tubers is between 6.0 - 9.5% w/w.

Characterization of Inulin from Local Red Dahlia (Dahlia sp. L) Tubers by Infrared Spectroscopy

Inulin consists of soluble dietary fiber and insoluble dietary fiber, which is undigested carbohydrate produced by inulin extraction from local red dahlia tuber (Dahlia sp. L). Extraction of inulin was carried out through gelatinization by heating at a temperature of 90°C for 30 minutes at pH 5 (control) and 10, respectively, then precipitated with ethanol to obtain inulin and continued with characterization by infrared spectroscopy (FT-IR). Based on FT-IR spectral analysis, the results showed characteristic absorption bands of inulin structure, OH stretch (3350 cm-1) and carbonyl (1645 cm-1). In addition, four characteristic regions can be distinguished from 3600 to 2500 cm-1, 2500 to 1550 cm-1, 1500 to 900 cm-1 and under 900 cm-1. The difference of infrared spectra obtained from each sample of inulin could be caused by different structure and influence of glucose, sucrose and mannan existed in inulin and the purification stage during treatment in alkaline condition.

FEEDING EFFECT OF INULIN DERIVED FROM Dahlia variabilis TUBER ON INTESTINAL MICROBES IN STARTER PERIOD OF CROSSBRED NATIVE CHICKENS

The purpose of the research was to study the effects of feeding inulin derived from Dahliavariabilis tuber powder and extract on the existence of intestinal microbes in crossbred native chickenstarter. Experimental animals were 280 unsex crossbred native chickens and powder and extract ofdahlia tuber as source of inulin, which were started to be fed on day 22. The present experiment wasassigned in a completely randomized design with 7 treatments and 4 replications (10 birds each). Thetreatments were: T0 (basal diet/BD), T1 (BD+0.4% powder form), T2 (BD+0.8% powder form), T3(BD+1.2% powder form), T4 (BD+0.39% extract form), T5 (BD+0.78% extract form), and T6(BD+1.17% extract form). Parameters measured were the number of Lactic acid bacteria (LAB),Escherichia coli, intestinal potential hydrogen (pH) (duodenal, jejunal and ileal), rate of passage anddaily body weight gain (DBWG). Data were subjected to ANOVA and followed by Duncan andpolynomial orthogonal test. The results indicated that feeding inulin derived from dahlia tuber powderand extract form significantly (P<0.05) increased LAB population and DBWG, but decreasedEscherichia coli number and intestinal pH, and slow the rate of passage. In conclusion, feeding inulin ofdahlia tuber powder was optimum at 0.9% but that of extract is linier until 1.17%.

Body Resistance and Productive Performances of Crossbred Local Chicken Fed Inulin of Dahlia Tubers

The research was aimed to examine the role of inulin as a prebiotic derived from dahlia flower tuber in the form of powder and extract as a prebiotic on body immunity of crossbred local chicken. The research was assigned in a completely randomized design with 7 treatments and 4 replications (10 birds each). The treatments applied were T0: basal ration, T1: ration + 0.4% powder, T2: ration + 0.8% powder, T3: ration + 1.2% powder, T4: ration + 0.39% extract, T5: ration + 0. 78% extract, T6: ration + 1.17% extract. The birds were reared for conditioning from day 1 until day 21, and dietary treatment was given thereafter until 11 wk of age. The data were statistically analyzed according to ANOVA and continued to Duncan test at the level of 5% probability. The results showed that feeding inulin in the form of powder or extract significantly (P

Response surface optimization of endoinulinase production from a cost effective substrate by Bacillus safensis AS-08 for hydrolysis of inulin

Abstract Endoinulinase (EC 3.2.1.7) hydrolyzes inulin to produce fructo-oligosaccharides of varying degree of polymerization which are potential prebiotics and widely used in the food and pharmaceutical industries. Response surface methodology has been applied to optimize the endoinulinase production from a low cost substrate by Bacillus safensis AS-08 at shake-flask level. Raw inulin extracted from Dahlia tubers was used as a carbon source as well as an inducer. Three central composite rotatable design (CCRD) parameters with varying concentrations were explored to find the most suitable combination of media ingredients for optimal production of endoinulinase and biomass yield. The variables optimized were inulin (0.5–1.5%, w/v), yeast extract (0.5–1.5%, w/v), KH 2 PO 4 (0.03–0.07%, w/v), whereas, pH (7.0±0.2) and temperature (37 °C) were kept constant during shake-flask fermentations. Optimal values obtained by RSM were inulin (1.0%), yeast extract (1.0%) and KH 2 PO 4 (0.05%). Using optimal concentrations of media constituents, endoinulinase production (28.67 IU/mL) and biomass yield (0.162 OD 600 /15) obtained were in excellence correlation with the predicted values. Endoinulinase production from a simple and cost effective medium using raw Dahlia inulin was comparable with pure inulin. Hydrolysis of inulin by crude enzyme extract at 50 °C shown a mixture of fructo-oligosaccharides.

Effect of intermittent feeding of peptone and sucrose on production of inulinase from dahlia tubers using yeast (Kluyveromyces marxianus)

Inulinase production and cell growth of Kluyveromyces marxianus MTCC 3995 were studied under different conditions during our research work. Cichorium roots and Dahlia tubers were used as inulin source. The substrates prepared by different extraction methods showed that Dahlia extract prepared at 15 kg/cm2 pressure was the most favourable inducers of inulinase with maximum activity of 9.8 IU/ml. Inulinase activity was strongly influenced by intermittent feeding of solution containing carbon and nitrogen source. The best condition to cellular growth and inulinase activity was observed with solution containing 0.25% (w/v) peptone and 1.0% (w/v) sucrose. There was 22% increase in enzyme activity with intermittent feeding as compared to inulinase activity without intermittent feeding. Inulinase activity was also influenced by media with peptone as nitrogen source. However, nitrogen sources ammonium sulfate and ammonium chloride were found inhibitory for inulinase production. Incubation temperature as 27oC was observed in our study as most favourable for cell growth and maximum inulinase activity (IU/ml).

Penambahan Filtrat Tepung Umbi Dahlia (Dahlia variabilis Willd.) sebagai Prebiotik dalam Pembuatan Yoghurt Sinbiotik

Yoghurt is a fermented milk product that can provide beneficial effects to the health of consumers. Increasing the quality of yoghurt can be made by combining the benefits of probiotic with prebiotic to produce sinbiotic yoghurt. Inulin is a prebiotic that found in many dahlia tuber (Dahlia variabilis Willd.). Pure inulin were expensive, so the alternative is using dahlia tuber flours filtrate as prebiotic ingredients. This study aimed to examine the addition of Dahlia Tuber Flours Filtrate (DTFF) as a prebiotic in sinbiotic yoghurt making using Lactic Acid Bacteria (LAB) Lactobacillus bulgaricus, Streptococcus termophilus dan Lactobacillus acidopilus as probiotic. This research using Completely Randomized Design (CRD) with 4 concentration treatments DTFF 0%, 3%, 6% and 9% with 3 replications. Observed variables consist of the number of total LAB, lactic acid level, pH and organoleptic attributes (aroma, flavor, consistency and impression). Data the number of total LAB, lactic acid level and pH values ​​were analyzed by ANOVA, continued by Duncan test, while the organoleptic data was analyzed by Mann-Whitney U test with 95% significant level. The results showed that the addition of DTFF significantly affect the increasing of total LAB, lactic acid level, organoleptic assessment and decreasing pH of sinbiotic yoghurt. Sinbiotic yoghurt with 3% of DTFF concentration is most preferred by panelists and required the criteria of Indonesian National Standard (SNI) for yoghurt with enough likely aroma, sour taste/specify and enough thick texture with total LAB 2,4 x 108 CFU/ml, 1.3% lactic acid levels and 4.2. pH. Keywords : prebiotic, probiotic, inulin, dahlia tuber, sinbiotic yoghurt, lactobacillus bulgaricus, streptococcus termophilus, lactobacillus acidopilus

PENAMBAHAN TEPUNG UMBI DAHLIA, KEDELAI DAN BAWANG PUTIH SEBAGAI SUMBER PREBIOTIK UNTUK ENKAPSULASI PROBIOTIK [Addition of Flours from Dahlia Tuber, Soybean and Garlic as Prebiotic Sources for Probiotic Encapsulation

The research was conducted to study the effect of addition of flours made from dahlia tuber, soybean and garlic as the sources of natural prebiotic on the encapsulation of probiotic (Lactobacillus acidophilus Dad 13) with carragenan and chitosan. Carragenan and chitosan are potential encapsulating agents that can protect bacterial cells from unfavorable conditions. It is hypothesized that addition of natural prebiotics from dahlia tuber, soybean and garlic can stimulate the growth of probiotic (L. acidophilus Dad 13) in MRS broth medium. Parameters evaluated were size and weight of capsule, number of cells in the capsule, acid and bile salt resistance of the biocapsule produced from carragenan and chitosan added with flours of dahlia tuber, soybean and garlic as the sources of natural prebiotic. The randomized complete block design was used as the experimental design with two factors. The first factor was the encapsulating agents (A1 carragenan, A2 chitosan) and second factor was the sources of natural prebiotic (P1 dahlia tuber, P2 garlic, P3 soybean). The results showed that the type of encapsulating agent had an effect on weight, diameter and number of cells in the capsule but did not affect the acid and bile salt resistance. Addition of prebiotic flour to biocapsules had an effect on weight and diameter of capsules but no effect on acid and bile salt resistance and the number of cells. Addition of flour as prebiotic source from dahlia, garlic and soybean increased the cell number by 1 log cycle. Capsules made from chitosan with the addition of prebiotic source flour were lighter, had shorter diameter and lower cell reduction by acid (4.63-5.24 log cycle) than those made with carragenan (6.93-7.19 log cycle). Based on the acid resistance, the best biocapsules was made with chitosan and dahlia prebiotic flour. Keywords: carragenan, chitosan, Lactobacillus acidophilus Dad 13, natural prebiotic fluor, probiotic encapsulation

Comparative Study of Inulin Extracts from Dahlia, Yam, and Gembili Tubers as Prebiotic

The addition of prebiotic in food today is mostly done. It is based on the ability of prebiotic to support the growth of probiotic. Inulin is a carbohydrate that serves as an effective prebiotic that cannot be digested by digestive enzymes. The purpose of this research is to assess utilization of inulin from several types of tubers include dahlia tubers, yam tu- bers, and gembili tubers as a source of prebiotic that tested in probiotic bacteria (L. casei and L. plantarum). The study used a Randomized Block Design method with two factors, the type of probiotic isolate and inulin extract from tubers. The result shows that the best treatment is isolates of L. casei obtained in the fermentation medium with the addition of inulin from gembili tubers. The best treatment has the following characteristics: an increase in total LAB 2.71 × 1010 cfu/ml, 1.50% total acid, pH 2.05 and the total sugars are 3.11%. Whereas in isolates of L. plantarum, the best treatment in the fermentation medium is with the addition of inulin from dahlia tubers. The LAB reaches 2.80 × 1010 cfu/ml, 1.29% total acid, pH 2.24 and 2.05% total sugars.

Isolasi dan Karakterisasi Inulinase dari Aspergillus niger Gmn11.1 Galur Lokal

Inulin is a naturally potential polysaccharide used to produced fructose and fructooligosaccharide. Inulinaseknown also as ß-fructosidase can hydrolise inulin to fructose or fructooligosaccharide. Inulinase production fromAspergillus niger Gmn11.1 isolated from dahlia tubers is conducted using medium containing 1% inulin and 0,2%yeast extract. The crude enzyme (filtrate culture) is purified by means of ammonium sulphate salt precipitation,followed by Sephadex G25 gel filtration column chromatography and DEAE cellulose anion exchanger columnchromatography. The result indicated that the enzyme had optimum pH and temperature of 4,6 and 450C, respectivelywith incubation time of 15 hours. The Km and Vmaxs values obtained from this experiment are 20 mg/ml and 0,769mg/ml/hours, respectively. Whereas the relative molecular weight of inulinase was monitored by SDS PAGE is 63KDa.

The chemical composition of some garden Dahlia tubers

PurposeDahlia is an ornamental plant originating from Mexico where it is considered as the National flower. The purpose of this paper is to investigate tubers from yellow, white and red‐flowered cultivars of the common garden Dahlia (D. pinnata) for their chemical composition.Design/methodology/approachThe composition of minerals was determined using Atomic Absorption Spectrometry (AAS), whereas vitamins were analyzed by High‐Performance Liquid Chromatography (HPLC).FindingsCarbohydrates represented the major constituent in Dahlia tubers, followed by fibre and protein. Tubers of the yellow‐flowered cultivar “HGH” contained the highest amount of carbohydrates, while tubers of the white‐flowered cultivar “BJ” and those of the red‐flowered cultivar “XM” abounded in fibre and protein, respectively. In addition, Dahlia tubers exhibited varying concentrations of minerals, among which potassium, calcium, magnesium, phosphorus, zinc and chromium were predominant. Tubers of the white‐flowered cultivar “LB” contained the highest amounts of magnesium and phosphorus. Moreover, tubers of the red‐flowered cultivar “MLH” showed the highest contents of potassium and chromium, whereas those of the red‐flowered cultivar “XM” were rich in calcium and zinc. Furthermore, Dahlia tubers were found to contain water and fat soluble vitamins, among which vitamins B2, B6, B7 and E were the most abundant. Tubers of the white‐flowered cultivar “BJ” exhibited the highest contents of water soluble vitamins, whereas those of the white‐flowered cultivar “LB” abounded in fat soluble vitamins.Originality/valueDespite the considerable variability observed among cultivars, Dahlia might be utilized as an alternative food resource for human nutrition.

Fructo-Oligosaccharide Production from Inulin Through Partial Citric or Phosphoric Acid Hydrolyses

Purified inulin from Dahlia tubers was partially hydrolyzed to form fructo-oligosaccharides by using citric or phosphoric acids (pH, 2.0-2.5) as mild acid catalysts. The ideal kinetic conditions to ensure a high yield of fructo-oligosaccharides relative to free fructose were a temperature range of 85°C-95°C, a hydrolysis time of 15-25 minutes, and a catalyst pH of 2.5. At the higher temperature and the longest hydrolysis time, an inversion of the product ratio occurred. Under these conditions, co-generation of hydroxymethylfurfural occurred, and it was eliminated by activated charcoal. Unlike in classic hydrolysis with hydrochloric or sulfuric acid, deionization of the actual hydrolysates was not necessary because the catalyst neutralization with common bases results in the formation of co-nutrients with alternative uses as foods or fermentation substrates. These whole hydrolysates can be advantageously added as nutraceuticals to carbonated beverages and acidic foods, such as soft drinks and yogurts.

Optimasi Starter dalam Memproduksi Inulinase dan Identifikasi Khamir Inulinolitik BAN - 1 dari Umbi Dahlia (Dahlia variabilis Willd)

Inulinolitic yeast isolated from dahlia tuber ( Dahlia variabilis Willd) of Bandungan-Ambarawa, was found to produce inulinase enzyme (E.C.3.2.1.7). Under tested fermentation condition, BAN-1 inulinase isolate showed enzymatic activity in dose dependent manner to the starter concentration. A maximum enzymatic activity of 0.582 IU was produced by adding starter concentration 10%. Based on morphological, physiological and biochamichal evaluation it was indentified that the BAN-1 isolate is Pichia sp.

Optimization of medium and process parameters for the production of inulinase from a newly isolated Kluyveromyces marxianus YS-1

A newly isolated strain of Kluyveromyces marxianus YS-1 was used for the production of extra cellular inulinase in a medium containing inulin, meat extract, CaCl 2 and sodium dodecyl sulphate (SDS). Fermentation medium pH 6.5, cultivation temperature 30 °C and 5% (v/v) inoculum of 12 h-old culture were optimal for enzyme production (30.8 IU/ml) with a fermentation time of 72 h at shake flask level. Raw inulin (2%, w/v) extracted from dahlia tubers by processing at 15 kg/cm 2 for 10 min was optimum for bioreactor studies. Maximum enzyme production (55.4 IU/ml) was obtained at an agitation rate of 200 rpm and aeration of 0.75 vvm in a stirred tank reactor with a fermentation time of 60 h.

Saccharomyces cerevisiae에서 Paenibacilius macerans 유래 cycloinulooligosaccha-ride fructanotransferase의 발현

Paenibacillus macerans 유래의 cycloinulooligosaccharide fructanotransferase (CFTase) 유전자(cft)를 Saccharomyces cerevisiae SEY2102에 발현시키기 위해 대장균과 효모의 shuttle vector인 pYES2.0에 subcloning 하였다. 구축된 pYGECFTN (8.6 kb) plasmid를 S. cerevisiae SEY2102에 형질전환하였고, uracil이 결핍된 SD 배지에서 선별하였다. cft 유전자는 선별된 형질전환체(S. cerevisiae SEY2102/pYCECFTN)에서 GAL1 promoter 조절하에 성공적으로 발현되어 cyclofructan(CF)을 생성함을 TLC로 확인하였다. 그러나, 균체 외로의 효소 분비는 이루어지지 않았고 cytoplasm보다 periplasmic space에 많이 존재하였다 S. cerevisiae에서 발현된 P. polymyxa유래 CFTase보다 P. macerans 유래 CFTase의 CF 생성이 image analyzer로 확인한 결과, 더 많음을 알 수 있었다. 효소반응 5분째부터 CF가 생성됨을 확인하였고, 최적온도와 최적 pH는 각각 <TEX>$45^{\circ}C$</TEX>와 pH 8.0로 나타났으며, <TEX>$55^{\circ}C$</TEX>까지 효소활성이 안정적으로 유지되었다. Dahlia tubers, chicory root, Jerusalem artichoke 등의 inulin 기질에 따른 반응산물 분석 결과, 모든 기질로부터 CF가 생산되었으며, dahlia tubers와 Jerusalem artichoke로부터 가장 효과적으로 생성되었다. The cycloinulooligosaccharide fructanotransferase (CFTase) gene (cft) from Paenibacillus macerans was subcloned into an E. coli-yeast shuttle vector, pYES2.0, resulting in pYGECFTN. The plasmid pYGECFTN (8.6 kb) was introduced into Saccharomyces cerevisiae SEY2102 cells and then the transformants were selected on the synthetic defined media lacking uracil. The cft gene expression in yeast transformant was demonstrated by the analyses cyclofructan (CF) spots on thin-layer chromatogram. The recombinant CFTase was not secreted into the medium and localized in the periplasmic space. The production of CF was observed after 5 min of the enzymatic reaction with inulin. The optimun pH and temperature for CF production were found to be at pH 8.0 and <TEX>$45^{\circ}C$</TEX>, respectively. Enzyme activity was stably maintained up to <TEX>$55^{\circ}C$</TEX>. The CF was produced from all inulin sources and was most efficiently produced from dahlia tubers and Jerusalem artichokes.