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Recent developments in microbial inulinases. Its production, properties, and industrial applications
A Pandey1, C R Soccol, P Selvakumar
1Departamento Engenharia Quimica, Universidade Federal do Parana, Curitiba, Brazil. ashok@engquim.ufpr.br
Applied Biochemistry and Biotechnology
|October 26, 1999
Summary
Microbial inulinases, produced by fungi and yeast, are key industrial enzymes. They convert inulin into D-fructose, a vital sweetener with expanding applications.
Area of Science:
- Biochemistry
- Enzymology
- Industrial Microbiology
Background:
- Microbial inulinases are significant industrial enzymes with growing importance.
- Production is feasible using fungi (e.g., Aspergillus sp.) and yeast (e.g., Kluyveromyces sp.).
- Inulin-containing plant materials are preferred substrates for enzyme production.
Purpose of the Study:
- To review recent advancements in microbial inulinase production and applications.
- To highlight developments in microorganisms, substrates, and fermentation techniques.
- To summarize enzyme characteristics and emerging uses.
Main Methods:
- Review of recent scientific literature (past decade) on microbial inulinases.
- Analysis of production methods, including submerged and solid-state fermentation.
- Examination of enzyme properties and diverse applications.
Main Results:
- Aspergillus sp. and Kluyveromyces sp. are leading microbial sources for inulinase production.
- Plant-based substrates offer advantages over pure substrates for enzyme synthesis.
- Inulinases efficiently hydrolyze inulin to D-fructose, a widely used sweetener.
Conclusions:
- Microbial inulinases are crucial for D-fructose production and have diverse industrial applications.
- Ongoing research focuses on optimizing production and exploring new uses for these enzymes.
- Developments in fermentation technology and substrate utilization enhance enzyme yield and efficiency.