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Bioprocess and Biosystems Engineering

, Volume 43, Issue 2, pp 217–232 | Cite as

Medium optimization and kinetic modeling for the production of Aspergillus niger inulinase

  • Mustafa Germec
  • Hilal Nur Gürler
  • Ali Ozcan
  • Selime Benemir Erkan
  • Ercan Karahalil
  • Irfan TurhanEmail author
Research Paper
  • 128 Downloads

Abstract

The goals of this study were to optimize the medium formulation for enhanced production of Aspergillus niger inulinase using Plackett–Burman Design (PBD) and to model the fermentation in optimal medium formulation. Results indicated that (NH4)2SO4 (negative effect), yeast extract and peptone (positive effect) were determined as significant factors affecting the inulinase production. Different media including Medium A (non-enriched), Medium B (contains both negative and positive factors) and Medium C (contains only positive factors) were formed and inulinase fermentations were performed. Findings showed that the best nutritional formulation was Medium C, which yielded to be 1011.02 U/mL, 834.28 U/mL, 1.22, 4383.44 U/mg, 4186 U/mg, 158.49 U/mL/day, 128.60 U/mL/day and 94.54% of PInulinase, SInulinase, I/S ratio, SInulinase, SSucrase, QInulinase, QSucrase and SUY, respectively. Additionally, fungal growth, enzyme or protein production and substrate consumption were modeled using the logistic model, Luedeking–Piret model, and modified Luedeking–Piret model, respectively, and found that enzyme or protein production was non-growth associated. Besides, maintenance value (Z) was lower than γ value, indicating that A. niger mainly utilizes the sugars for enzyme production and fungal growth. Consequently, optimum medium composition was successfully determined by PBD and also the kinetic models fitted the experimental data very well with high regression coefficient.

Keywords

Inulinase Sucrase Aspergillus niger Sugar beet molasses Medium optimization Kinetic modeling 

Notes

Funding

This work was supported by the Akdeniz University Research Foundation [Grant number #FDK-2019-4761]

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Department of Food EngineeringAkdeniz UniversityAntalyaTurkey

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