Abstract:
:beta-d-Fructofuranosidase (FFase), an important enzyme of the confectionery and fructose syrup industry, is produced by several microorganisms. However, yeasts are the most used source because of their high sucrose fermentation capacity. In this work, production of FFase was carried out in submerged fermentation using a high enzyme-producing yeast strain. Plackett-Burman statistical experimental design was applied to evaluate the fermentation medium components. The effects of 10 nitrogen sources were studied in a 16-run experimental design. Beef extract, yeast extract, N-Z-amine, tryptone, meat extract, and ammonium acetate were found to have significant effects on enzyme production. Among these, yeast extract, N-Z-amine, and ammonium acetate were the most significant. A maximum FFase activity of 299.4 U/mL was obtained after a 24 h fermentation period.
journal_name
Can J Microbioljournal_title
Canadian journal of microbiologyauthors
Venkateshwar M,Chaitanya K,Altaf MD,Hameeda B,Ghopal Reddy Mdoi
10.1139/w08-146subject
Has Abstractpub_date
2009-04-01 00:00:00pages
405-9issue
4eissn
0008-4166issn
1480-3275pii
w08-146journal_volume
55pub_type
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