ISSN:
1573-0972
Keywords:
Aspergillus
;
enzyme production
;
fructofuranosidase
;
sucrose
Source:
Springer Online Journal Archives 1860-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract A newly isolated strain, MU-2, which produces very high β-fructofuranosidase activity, was identified asAspergillus japonicus. For enzyme production by the strain, sucrose at 20% (w/v) was the best carbon source and yeast extract at 1.5 to 3% (w/v) the best nitrogen source. Total enzymatic activity and cell growth were at maximum after 48 h, at 1.57×104 U/flask and 0.81 g dry cells/flask, respectively. The optimum pH value of the enzymatic reaction was between 5.0 and 5.5 and the optimum temperature 60 to 65°C. The enzyme produced 1-kestose (O-β-d-fructofuranosyl-(2→1)-β-d-fructofuranosyl α-d-glucopyranoside) and nystose (O-β-d-fructofuranosyl-(2→1)-β-d-fructofuranosyl-(2→1)-β-d-fructofuranosyl α-d-glucopyranoside) from sucrose by fructosyl-transferring activity. The strain was found to be very useful for industrial production of β-fructofuranosidase.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF01195837
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