Inulinase production and mathematical modeling from carob extract by using Aspergillus niger

Ilgin M., Germec M., TURHAN İ.

BIOTECHNOLOGY PROGRESS, cilt.36, sa.1, 2020 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 36 Sayı: 1
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1002/btpr.2919
  • Dergi Adı: BIOTECHNOLOGY PROGRESS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, Applied Science & Technology Source, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Compendex, Computer & Applied Sciences, EMBASE, Environment Index, Food Science & Technology Abstracts, MEDLINE, Pollution Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: Aspergillus, carob extract, flexible models, fungal inulinase, optimization, CITRIC-ACID PRODUCTION, ETHANOL-PRODUCTION, SACCHAROMYCES-CEREVISIAE, KLUYVEROMYCES-MARXIANUS, BACTERIAL-GROWTH, EXO-INULINASE, POD EXTRACT, FERMENTATION, OPTIMIZATION, MEDIA
  • Akdeniz Üniversitesi Adresli: Evet

Özet

The main objectives of the study were to produce inulinase from carob extract by Aspergillus niger A42 (ATCC 204447) and to model the inulinase fermentation in the optimum carob extract-based medium. In the study, carob extract was used as a novel and renewable carbon source in the production of A. niger inulinase. For medium optimization, eight different variables including initial sugar concentration (degrees Bx), (NH4)(2)HPO4, MgSO4.7H(2)O, KH2PO4, NH4NO3, yeast extract, peptone, and ZnSO4.7H(2)O were employed. After fermentations, optimum medium composition contained 1% yeast extract in 5 degrees Bx carob extract. As a result of the fermentation, the maximum inulinase activity, maximum invertase-type activity, I/S ratio, maximum inulinase- and invertase-type activity rates, maximum sugar consumption rate, and sugar utilization yield were 1507.03 U/ml, 1552.86 U/ml, 0.97, 175.82 and 323.76 U/ml/day, 13.26 g/L/day, and 98.52%, respectively. Regarding mathematical modeling, the actual inulinase production and sugar consumption data were successfully predicted by Baranyi and Cone models based on the model evaluation and validation results and the predicted kinetic values, respectively. Consequently, this was the first report in which carob extract was used in the production of inulinase as a carbon source. Additionally, the best-selected models can serve as universal equations in modeling the inulinase production and sugar consumption in shake flask fermentation with carob extract medium.