Saussurea lappa (kuth) as a new source of inulin for fermentative production of inulinase in a laboratory stirred fermenter
- 作者：Viswanathan ; Poorna ; Kulkarni ; P. R.
- 关键词：Aspergillus niger ; fermenter ; inulinase ; Saussurea lappa
- 刊名：Bioresource Technology
- 出版年：1995
- 期刊代码：11_09608524
- 类别：ce
- 出版时间：1995
- 卷：52
- 期：2
- 页码：181-184
- 文件大小：324 K
摘要
Inulinase was produced by Aspergillus niger van Teighem UV11 in a 10 l glass fermenter using readily-available nitrogenous by-products, corn steep liquor (CSL), defatted groundnut meal and defatted soyabean meal, in different concentrations with kuth (Saussurea lappa) root powder as a source of inulin (as inducer), under varying agitation conditions. With the combination of kuth (1·0%), aeration (1·5 vvm) and agitation (300 rpm), the maximum yield of insulinase obtained was 290 Uml−1 after 72 h.