Bioprocess and Biosystems Engineering

, Volume 30, Issue 5, pp 297–304 | Cite as

Production of inulinase by solid-state fermentation: effect of process parameters on production and preliminary characterization of enzyme preparations

  • Marcio Mazutti
  • Gustavo Ceni
  • Marco Di Luccio
  • Helen Treichel
Original Paper

Abstract

This work was aimed at producing inulinase by solid-state fermentation of sugarcane bagasse, using factorial design to identify the effect of corn steep liquor (CSL) and soybean bran concentration, particle size of bagasse and size of inoculum. Maximum inulinase activity achieved was 250 U per g of dry substrate (gds) at 20% (w/w) of CSL, 5% (w/w) of soybean bran, 1 × 1010 cells mL−1 and particle size of bagasse in the range 9/32 mesh. The use of soybean bran decreased the time to reach maximum activity from 96 to 24 h and the maximum productivity achieved was 8.87 U gds−1 h−1. The maximum activity was obtained at pH 5.0 and 55.0°C. Within the investigated range, the enzyme extract was more thermostable at 50.0°C, showing a D-value of 123.1 h and deactivation energy of 343.9 kJ gmol−1. The extract showed highest stability from pH 4.5 to 4.8. Apparent K m and V max are 7.1 mM and 17.79 M min−1, respectively.

Keywords

Solid-state fermentation Inulinase Thermostability Kluyveromyces 

Notes

Acknowledgments

The authors thank FAPERGS for the financial support for this work and scholarships and Laboratório de Engenharia de Bioprocessos (FEA/UNICAMP) for providing the strain used in this work.

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Copyright information

© Springer-Verlag 2007

Authors and Affiliations

  • Marcio Mazutti
    • 1
  • Gustavo Ceni
    • 1
  • Marco Di Luccio
    • 1
  • Helen Treichel
    • 1
  1. 1.Department of Food EngineeringUniversidade Regional Integrada do Alto Uruguai e das Missões Campus de ErechimErechimBrazil

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