Inulinase Production by a Mexican Semi-Desert Xerophylic Penicillium citrinum Strain under Submerged Culture

Adriana C. Flores-Gallegos ； Jesús Morlett-Chávez ； Cristóbal N. Aguilar ； Raúl Rodríguez-Herrera

《Advance Journal of Food Science and Technology》 4卷1期 (2012/02) Pp. 46-50

並列摘要

The aim of the study was to produce inulinase under submerged culture (SmC) by a xerophylic fungal strain isolated from the Mexican semi-dessert and to verify its potential as an industrial inulinase producer. This enzyme can be obtained from microorganisms that live in close association with inulin plant store tissues. Inulin is a widespread plant polyfructan that serves as a storage polysaccharide in several plants and its depolymerization involves the action of inulinase. Inulinases are classified among hydrolases and target on the $-(2,1)-linkage of inulin which is hydrolyzed into fructose and glucose. These carbohydrates are promising candidates to be used as food ingredients and in production of fermenting sugars. However, their utilization is limited due to the high cost of their production thus it is necessary to find new inulinase producer strains with high productivity and desirable characteristics for industrial production. In the present study, Penicillium citrinum ESS produced extracellular inulinase with the highest enzymatic activity (18.7 U/L) at 48 h, 30°C and 25 rpm, respectively. Moreover, the medium that we propose for inulinase production has a simpler chemical composition than other reported in previous works. Even further improvements on the process are needed, within the experimental limits of this study, it was possible to demonstrate that the xerophylic fungal strain Penicillium citrinum ESS isolated from Mexican semi-dessert could compete favorably with other fungal strains reported in literature to produce inulinase industrially.

並列關鍵字

Inulin ； inulinase ； Mexican semi-dessert ； Penicillium citrinum ESS ； submerged culture ； xerophylic