Saussurea lappa (Kuth) as a new source of inulin for fermentative production of inulinase in a laboratory stirred fermenter

Viśvanāthan, Pi; Kulkarni, P.R.

Saussurea lappa (Kuth) as a new source of inulin for fermentative production of inulinase in a laboratory stirred fermenter

1995

Viśvanāthan, Pi | Kulkarni, P.R.

Inulinase was produced by Aspergillus niger van Teighem UV11 in a 10 l glass fermenter using readily-available nitrogenous by-products, corn steep liquor (CSL), defatted groundnut meal and defatted soyabean meal in different concentrations with kuth (Saussurea lappa) root powder as a source of inulin (as inducer), under varying agitation conditions. With the combination of kuth (1.0%), aeration (15 vvm) and agitation (300 rpm), the maximum yield of insulinase obtained was 290 U ml-1 after 72 h.

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