Induction and Repression Kinetics of Fungal Beta-Fructofuranosidase in Submerged Culture
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Armando Robledo-Olivo
Invertase production by Aspergillus niger in submerged culture was evaluated under different concentrations of sucrose and glucose. When the initial concentration of sucrose was increased from 6.25 to 50 gL-1, a higher biomass production (6.1 gL-1) was observed. The biomass production was increased 4 times more when a glucose-sucrose combination was used as substrate (26.31 gL-1). The strain A. niger produced extracellular beta-fructofuranosidase activity at all test concentrations of the substrate and the highest enzymatic activity (3873 UL-1) was obtained when sucrose was used at 12.5 gL-1. However, with a glucose-sucrose concentration of 25 gL-1 the beta-fructofuranosidase activity was of 23706 UL-1. The maximum rate of invertase enzyme production in presence of sucrose by Aspergillus niger in submerged culture was 3.67 UL-1h-1 at 12.5 gL-1 concentration, while in the case of glucose-sucrose mixture, it was 13.95 UL-1h-1 at a concentration of 25 gL-1. It was observed that the enzyme yield (YE/X) was 1.25 times more in presence of sucrose than with glucose-sucrose combination. In addition, the results suggested that an addition of lower concentration of glucose is a viable option to increase the enzyme secretion by the fungi.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Artikel in diesem Heft
- Article
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- Thermomechanical Property of Rice Kernels Studied by DMA
- Effects of Incubation Temperature, Starter Culture Level and Total Solids Content on the Rheological Properties of Yogurt
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- Study on ?-Galactosidase Isolation, Purification and Optimization of Lactose Hydrolysis in Whey for Production of Instant Energy Drink
- Drying Strategies for Fluidized-Bed Drying of Paddy
- Effect of Fines on Agglomeration in Spray Dryers: An Experimental Study
- Computer Modelling and Simulation of Bakeries' Production Planning
- Predictive Modeling of Salmonella Species Inactivation in Ground Pork and Turkey during Cooking
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- Effect of Pre-Treatment on the Drying Characteristics and Kinetics of Okra (Abelmoschus esculetus (L.) Moench) Slices
- Comparison of Angiotensin I-Converting Enzyme Inhibitor Activities of Pre-Fermented Douchi (a Chinese Traditional Fermented Soybean Food) Started with Various Cultures
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