A comparative study on invertase production from Aspergillus fumigatus & Penicillium brevicompactum by submerged fermentation

Author(s): C.Uma, K.Chandra Kumar, V.K.Gopalakrishnan

Biologically active enzymes may be extracted from any living organisms like plants, animals and microorganisms. Invertase splits sucrose into glucose and fructose (invert syrup) and can be applied for the production of HFCS which has application in food industries. Invertase is used to improve the shelf life of confectionaries. Invertase production by Aspergillus spp., and penicillium spp., at varying pH, temperature, sucrose concentration (carbon source), sugarcane bagasse (substituted carbon source) and yeast extract (as nitrogen source) concentration at period of incubation was studied by using Czapek Dox as basal medium. The results of the study revealed that the production of invertase by Aspergillus spp., and penicillium spp., wasmaximumon the 4th day of incubation at an optimum pH of 4.0 and 5.0 respectively. Optimumtemperature is 300Cformaximum production by both organisms. The maximum enzyme production was observed at 3 gm/ml (Sucrose) and 4 gm/ml (Sugar cane bagasse by using Aspergillus spp., and penicillium spp., and the concentration of the yeast extract (as nitrogen source) was 1.5gm/100ml for these organisms.

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