TH10092C3 - Inulinase, invertase, and beta-fructofuranosidase enzyme production process - Google Patents

Abstract

DC60 (22/05/15) Inulinase, invertase and beta-fructofuranosides manufacturing processes By the fermentation method based on Aspergillus niger at the flask level. This consisted of the process of fungal seedling preparation, determination of optimum conditions for the production of enzymes, inulinase, invertase and beta-fructofuranosidase by the Taguchi method. Concentration The results and the higher volumetric production rates of inulinase, invertase and beta-fructofuranosidase under the optimum production conditions are specified for use. In the food and beverage manufacturing industry. Edit 22/05/2015 Inulinase, invertase and beta-fructofuranosidase production processes. By the fermentation method based on Aspergillus niger at the flask level. This includes the process of fungal seedling preparation, determination of the appropriate conditions for the production of enzymes, imanolase, invertase and beta-fructofuranosidase by Taguchi method. Which concentration The results and volumetric production rates of inulin, invertase and higher beta-fructofuranosidase, under the optimum conditions of production are especially suitable for the To be used in the food and beverage manufacturing industry -------------------------------------------------- ----------------- Inulinase, invertase and beta-fructofuranosidase production processes By the fermentation method based on Aspergillus niger at the flask level. This consisted of the process of fungal seedling preparation, determination of optimum conditions for production of inulinase, invertase and beta-fructofura-nosidase enzymes by Taguchi method. Concentration The results and volumetric production rates of inulinase, invertase, and beta-fructofuranosidase enzymes under the optimum conditions of specific production for use in Food and beverage manufacturing industry

Claims (4)

Disclaimer (all) which will not appear on the advertisement page: EDIT 22/05/2015 1. Process for Inulinase Intertase-Fructofyuranosi Des It consists of the following steps: a. Prepare Aspergillus niger on agar-agar. The spores are then diluted with sterile distilled water. Count the number of spores Initial spores were determined for 10 6-10 7 ml spores. 5-10% diluted spore solution was transferred into liquid culture medium. Incubated on a shaker at a speed of 200 cycles / min at 30 ° C for 24 hours, then 5-10 percent of A. niger was transferred to liquid culture medium. Incubated on a shaker at a speed of 200 rpm at 30 ° C for 24 hrs. B. Production of inulinase, invertase and beta-fructofuranosidase enzymes. By bringing 5-10 percent of the seedlings to culture in liquid food. At the inulin concentration of 10-50 g / l, the yeast extract concentration 12-36 g, the MgSO4.7H2O concentration 2-6 g / l and the initial pH of 6.0 were incubated at 30 ° C. Shaker at 200 cycles / minute for 48 hours. 2. Production of enzymes, inulinase, invertase and beta-fructofuranosidase. According to claim 1, where optimum conditions for inulinase production are 50 g / l inulin concentration, yeast extract concentration 12 g / l, MgSO4.7HO concentration 6 g / l, and PA. It was initially incubated at a temperature of 30 ° C on a shaker at a speed of 200 rpm for 48 hours. S According to claim 1, where optimum conditions for invertase production are inulin concentration 10-30 g / l, yeast extract concentration 36 g / l, MgSO4.7HO concentration 2-6 g / l. And pH, starting at 6.0, incubated at 30 degrees Celsius, on a shaker at a speed of 200 rpm for 48 hours. Nosides According to claim 1, where optimum conditions for beta-fructofuranosidase production were inulin concentration 10 g / l, yeast extract concentration 36 g / l, concentration MgSO4.7HO. 2-6 g / L and pH 6.0, incubated at 30 ° C on shaker, speed 200 r / min for 48 hours ------------------ ------------------------------------------------- 1. Inulinase Invertes Beta-Fructofuranosidase Enzyme Production Process It consists of the following steps: a. Prepare Aspergillus niger on agar-agar. The spores are then diluted with sterile distilled water. Count the number of spores Initial spores were determined for the initial seedling preparation equal to 10-10 spores / ml. 5-10% of diluted spore solution was transferred into liquid culture medium. Incubated on a shaker at a speed of 200 r / min at 30 ° C for 24 hrs. 5-10 percent A. niger was then transferred to liquid culture medium. Incubated on a vibrator at a speed of 200 rpm at 30 ° C for 24 hrs. B. Production of inulinase, invertase and beta-fructofuranosidase enzymes. By bringing 5-10 percent of the seedlings to culture in liquid food. At the inulin concentration of 10-50 g / l, the yeast extract concentration 12-36 g / l, the concentration of MgSO4.7H 2.O 2-6 g / l and the initial pH of 6.0 were incubated at Temperature 30 ° C on a shaker, speed 200 r / min for 48 hours. 2. Actions for production of inulinase, invertase and beta-fructofuranosidase enzymes According to claim 1, where optimum conditions for inlinase production are 50 g / l inulin concentration, yeast extract concentration 12 g / l, MgSO4.7H2 O concentration 6 g / l, and PA. Initial 6.0, cured at 30 ° C on a shaker, speed 200 rpm for 48 hours. 3. Inulinase, Invertase and Beta-Fructofuranosidase Enzyme Production Process According to claim 1, where optimum conditions for invertase production are inulin concentration 10-30 g / l, yeast extract concentration 36 g / l, concentration MgSO4.7H2 O 2-6 g / l. L. and pH 6.0 was initially incubated at 30 ° C on a shaker at a speed of 200 rpm for 48 hours. 4. Production process of inulinase, invertase and beta-fructofuranosidase. According to claim 1, where appropriate conditions for beta-fructofuranosidase production were inulin concentration 10 g / l, yeast extract concentration 36 g / l, concentration MgSO4.7H2. O 2-6 g / l and initial pH 6.0, incubated at 30 ° C on a shaker at 200 cycles / min for 48 hrs. A. Aspergillus nige seedling preparation method.