Produção de inulinase pela levedura Kluyveromyces marxianus Nrrly-7571 em xarope de Yacon

Abstract

Yeast are unicellular fungi that differ widely been known for their industrial applications, particularly in the production of enzymes. Yeasts of the genus Kluyveromyces are described for their ability to produce the enzyme inulinase, which is used to hydrolyze the polymer inulin up to 95% pure and fructose have been studied by many researchers in order to increase the production of this enzyme substrates employing as the base inulin syrup yacon. This work aimed to study the production of inulinase using yacon syrup as carbon source and yeast extract as nitrogen source by the yeast K. marxianus NRRLY 7571, as well as monitor the pH and cell growth by the end of the fermentation process and perform partial characterization of enzyme determining temperature and pH optimum and thermostability. In this study, one was obtained enzymatic activity of 56.66 U / mL and a biomass yield 76.25 g / L after 96 hours of fermentation. Partial characterization of the enzyme showed that at 60 °C and pH 5.0 were considered the best reaction parameters for this enzyme, but also showed thermal stability during the first 30 minutes of reaction at temperatures of 50° C, 55° C and 60 °C. The syrup yacon presented as viable substrate for production of inulinase and biomass.