Inulinase production by the marine yeast Cryptococcus aureus G7a and inulin hydrolysis by the crude inulinase |
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| Affiliation: | 1. Department of Biological and Agricultural Engineering, North Carolina State University, Campus Box 7625, Raleigh, NC 27695, United States;2. USDA-ARS SAA Food Science Research Unit, Department of Food, Bioprocessing & Nutrition Sciences, North Carolina State University, Schaub Hall, Campus Box 7624, Raleigh, NC 27695, United States;1. Department of Food Engineering and Technology, Institute of Chemical Technology, N.P Marg, Matunga, Mumbai-400019, Maharashtra, India;2. Institute for Global Food Security, School of Biological Sciences, MBC, Queen’s University Belfast, Belfast BT9 7BL, UK;1. School of Natural & Environmental Sciences, Ridley Building, Newcastle University, Newcastle upon Tyne NE1 7RU, UK;2. Department of Biochemistry and Molecular Biology, MS330, University of Nevada, Reno, NV 89557 USA;3. Oak Ridge National Laboratory, Oak Ridge, TN 37831 USA;1. Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia;2. Bioprocess Technology, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia;3. Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia;4. Bioprocessing and Biomanufacturing Research Centre, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia |
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| Abstract: | The marine yeast strain G7a isolated from sediment of China South Sea was found to secrete a large amount of inulinase into the medium. This marine yeast strain was identified to be a strain of Cryptococcus aureus according to the results of routine yeast identification and molecular methods. The crude inulinase produced by this marine yeast showed the highest activity at pH 5.0 and 50 °C. The optimal medium for inulinase production was artificial seawater containing inulin 4.0% (w/v), K2HPO4 0.3% (w/v), yeast extract 0.5% (w/v), KCl 0.5% (w/v), CaCl2 0.12% (w/v), NaCl 4.0% (w/v) and MgCl2·6H2O 0.6% (w/v), while the optimal cultivation conditions for inulinase production were pH 5.0, a temperature of 28 °C and a shaking speed of 170 rpm. Under the optimal conditions, over 85.0 U/ml of inulinase activity was produced within 42 h of fermentation at shake flask level. This is very high level of inulinase activity produced by yeasts. A large amount of monosaccharides and oligosaccharides were detected after inulin hydrolysis by the crude inulinase. |
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