Abstract
Kluyveromyces marxianus NRRL Y-1196 produced the highest inulinase activity (38 U/mg protein) of six yeasts examined after 24 h growth in sauerkraut brine in shaking flasks at 30°C with 0.3% inulin as an enzyme inducer. The enzyme was recovered by acetone fractionation, with a yield of 81%. It had maximum activity at pH 4.4 and 55°C with K m values for inulin and sucrose of 3.92 mm and 11.9 mm, respectively. 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 with a small amount of inulin may usefully decrease the BOD and concomitantly produce inulinase.
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References
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The authors are with the Department of Food Science and Technology, Cornell University, Geneva, New York 14456, USA
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Ku, M.A., Hang, Y.D. Effect of inulin on yeast inulinase production in sauerkraut brine. World Journal of Microbiology & Biotechnology 10, 354–355 (1994). https://doi.org/10.1007/BF00414881
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DOI: https://doi.org/10.1007/BF00414881