Partial characterization of inulinases obtained by submerged and solid-state fermentation using agroindustrial residues as substrates: a comparative study.

@article{Mazutti2010PartialCO,
  title={Partial characterization of inulinases obtained by submerged and solid-state fermentation using agroindustrial residues as substrates: a comparative study.},
  author={Marcio A Mazutti and Aline Skrowonski and Gabriela Boni and Giovani L Zabot and Marceli Fernandes Silva and D{\'e}bora de Oliveira and Marco Di Luccio and Francisco Maugeri Filho and Maria Isabel Dantas Rodrigues and Helen Treichel},
  journal={Applied biochemistry and biotechnology},
  year={2010},
  volume={160 3},
  pages={
          682-93
        }
}
Inulinase belongs to an important class of enzymes as it can be used to produce high-fructose syrups by enzymatic hydrolysis of inulin and fructooligosaccharides, which has been used as functional food. This work aimed to carry out a partial characterization of the crude enzymatic extract of two different inulinases, obtained by solid-state fermentation (SSF) and submerged fermentation (SmF), using agroindustrial residues as substrates. The crude enzymatic extract obtained by SmF showed an… CONTINUE READING
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