| Inulin has been defined as a polydisperse carbohydrate material consisting mainly of β-2,1 frutosyl-fructose links and end in a glucoseunit. Inulin is the main carbohydrate in a variety of plants. Jeursalem Artichoke contains 70-80% inulin (dry weight). Becauseof its ease of cultivation and harvesting, Jeursalem Artichoke, this non food raw material has very broad prospects.(1) In this experiment, one strain was screened frome Jerusalem artichoke soil. This strain was identified to be L252. It is able to degrade inulin into fructose. The effect of nutrient and other cultural condition on the inulinase were studied. The optimal medium compositions and cultural conditions were:Inulin 4.21%(w/v), yeast 0.19%, MgSO4-7H2O 0.05%, CaCl20.05%, pH6.5, temperature 37℃, shaken at 160r/min for 84h. The maximum enzyme activity was 12.4U/mL. The ratio of inulinase activity to invertase activity (I/S ratio) is 0.93. The enzyme produced by L252 is an exo-type inulinase.(2) We also obtained a strain producing 2,3-butanediol, designed as L610. It was identified as Saccharomyces cerevisiae by analysis 26s r DNA and blast in Genbank. We studied it’s conditional features for producing 2,3-butanediol. The optimal fermentatal conditions are as following:inulin11w/v), yeast 0.1%, MgSO4-7H2O 0.05%, pH6.5, temperature 37 ℃, shaken at 160r/min for 48h, the concentration of 2,3-butanediol is 20.35... |
PDF Full Text Request