Optimization of fermentation parameters for high-activity inulinase production and purification fromRhizopus oryzaeby Plackett-Burman and Box-Behnken

YAZICI S. Ö. , ŞAHİN S., BIYIK H. H. , Geroglu Y., ÖZMEN İ.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2020 (Peer-Reviewed Journal) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume:
  • Publication Date: 2020
  • Doi Number: 10.1007/s13197-020-04591-3
  • Journal Indexes: Science Citation Index Expanded, Scopus, ABI/INFORM, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database


The aim of study was to optimize fermentation parameters for inulinase production fromRhizopus oryzaeby a statistical approach and to carry out purification of inulinase. Five isolated fungal strains were screen out inulin degradation by using Lugol's iodine solution.R. oryzaeexhibited maximum zone of clearance around the colony and was used as an inulinase producer. The effect of carbon sources (inulin, glucose, maltose, sucrose, lactose, onion peel, stevia root, wheat bran) as medium component and fermentation parameters (temperature (25-45 degrees C), initial pH (4-7), time (3-7 days)) on inulinase production was investigated by Plackett-Burman Design.Wheat Bran (WB), temperature, pH, and incubation time were found to be significant for the production of inulinase (P < 0.05). Furthermore, Box-Behnken Design was employed to optimize fermentation conditions. The maximum experimental results for inulinase activity and specific activity were 348.36 EU/mL and 3621.78 EU/mg, respectively. The results were obtained at 5 days of incubation time, 35 degrees C of incubation temperature, initial pH of 5.5, and 2% (w/v) WB. Also, inulinase was purified by using ammonium sulfate precipitation, gel filtration chromatography with 2.19-fold and its molecular weight was found as 89.12 kDa. The optimal pH and temperature of the purified enzyme were 4.0 and 60 degrees C, respectively. Furthermore, the purified enzyme showed excellent stability at 60 degrees C. In conclusion, the present study offers cost-effective method to produce inulinase fromRhizopus oryzae. Also, it can be suggested that the purified inulinase has strong potential for usage in production of fructose syrup and other industrial areas.