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Fungal Inulinases as Potential Enzymes for Application in the Food Industry

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Author(s): Maria Rosa Vela Sebastiăo Fernandes | Bo Jiang

Journal: Advance Journal of Food Science and Technology
ISSN 2042-4868

Volume: 5;
Issue: 8;
Start page: 1031;
Date: 2013;
Original page

Keywords: Food industry | fungal inulinases | microorganisms | properties | substrates

ABSTRACT
Inulinase is a versatile enzyme used in many fields, especially in food industry, to produce high fructose syrups and Fructo-Oligosaccharides (FOS). In this review study, fungal inulinases were investigated with a particular emphasis on their production, properties and their potential applications in the food industry. The production of inulinases has been reported from various fungal and yeast strains such as Penicillium, Kluyveromyces and Aspergillus sp. Microorganisms are the best sources for inulinases production, as are easy to be cultivated and produce high enzymes yields.
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