Recent developments in microbial inulinases |
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Authors: | Ashok Pandey Carlos R Soccol Ponniah Selvakumar Vanete T Soccol Nadia Krieger Jose D Fontana |
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Institution: | (1) Laboratorio de Processos Biotecnologicos, Departamento Engenharia Quimica, Universidade Federal do Parana, 81531-970 Curitiba-PR, Brazil;(2) Departmento de Patologia Básica, Universidade Federal do Parana, 81531-970 Curitiba-PR, Brazil;(3) Departamento de Biochemistry, Universidade Federal do Parana, 81531-970 Curitiba-PR, Brazil;(4) Biotechnology Division, Regional Research Laboratory, CSIR, 695 019 Trivandrum, India |
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Abstract: | Microbial inulinases are an important class of industrial enzymes that have gained much attention recently. Inulinases can
be produced by a host of microorganisms, including fungi, yeast, and bacteria. Among them, however, Aspergillus sp. (filamentous fungus) and Kluyveromyces sp. (diploid yeast) are apparently the preferred choices for commercial applications. Among various substrates (carbon source)
employed for their production, inulin-containing plant materials offer advantages in comparison to pure substrates. Although
submerged fermentation has been universally used as the technique of fermentation, attempts are being made to develop solidstate
fermentation technology also. Inulinases catalyze the hydrolysis of inulin to d-fructose (fructose syrup), which has gained an important place in human diets today. In addition, inulinases are finding
other newer applications. This article reviews more recent developments, especially those made in the past decade, on microbial
inulinases—its production using various microorganisms and substrates. It also describes the characteristics of various forms
of inulinases produced as well as their applications. |
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Keywords: | Microbial inulinases production microorganisms substrates properties applications |
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