EFFECT OF INULIN ON YEAST INULINASE PRODUCTION IN SAUERKRAUT BRINE

Kluyveromyces marxianus NRRL Y-1196 produced the highest inulinase act ivity (38 U/mg protein) of six yeasts examined after 24 h growth in sa uerkraut brine in shaking flasks at 30-degrees-C with 0.3% inulin as a n enzyme inducer. The enzyme was recovered by acetone fractionation, w ith a yield of 81%. It had maximum activity at pH 4.4 and 55-degrees-C with K(m) values for inulin and sucrose of 3.92 mm and 11.9 mm, respe ctively. The yeast raised the pH from 3.4 to above 7.0, using all the lactic acid in the brine. Growth of K. marxianus in sauerkraut brine w ith a small amount of inulin may usefully decrease the BOD and concomi tantly produce inulinase.