Inulinase hyperproduction by Kluyveromyces marxianus through codon optimization, selection of the promoter, and high-cell-density fermentation for efficient inulin hydrolysis

Table 1 Inulin hydrolysis by the crude inulinase preparation

Items	Hydrolysate of inulin	Hydrolysate of the extract of the tubers of Jerusalem artichoke
Total sugar	332.4 g/L ± 2.4	328.2 g/L ± 1.8
Hydrolysis degree	90.3% ± 1.2	91.1% ± 2.2
Total glucose	41.0 g/L ± 0.8	48.3 g/L ± 0.7
Total fructose	256.1 g/L ± 5.2	250. 5 g/L ± 4.2

Inulin was hydrolyzed at pH 4.5–5.0 and 50 °C for 8 h and the added inulinase units were 75 U/g of the substrate; data are given as mean ± SD, n = 3

ISSN: 1869-2044