SAUSSUREA LAPPA (KUTH) AS A NEW SOURCE OF INULIN FOR FERMENTATIVE PRODUCTION OF INULINASE IN A LABORATORY STIRRED FERMENTER

Authors
VISWANATHAN P KULKARNI PR
Citation
P. Viswanathan et Pr. Kulkarni, SAUSSUREA LAPPA (KUTH) AS A NEW SOURCE OF INULIN FOR FERMENTATIVE PRODUCTION OF INULINASE IN A LABORATORY STIRRED FERMENTER, Bioresource technology, 52(2), 1995, pp. 181-184
Citations number
10
Categorie Soggetti
Energy & Fuels","Biothechnology & Applied Migrobiology",Agriculture
Journal title
Bioresource technology → ACNP
ISSN journal
09608524
Volume
52
Issue
2
Year of publication
1995
Pages
181 - 184
Database
ISI
SICI code
0960-8524(1995)52:2<181:SL(AAN>2.0.ZU;2-U
Abstract
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 mea l, in different ent concentrations with kuth (Saussurea lappa) root po wder as a source of inulin (as inducer), under varying agitation condi tions. With the combination of kuth (1.0%), aeration (1.5 vvm) and agi tation (300 rpm), the maximum yield of insulinase obtained was 290 Uml (-1) after 72 h.