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Effect of polyols on heat inactivation of Aspergillus niger van Teighem inulinase
Author(s) -
Viswanathan P.,
Kulkarni P.R.
Publication year - 1995
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1995.tb01060.x
Subject(s) - aspergillus niger , fermentation , inulinase , library science , food science , microbiology and biotechnology , chemistry , biology , computer science
The effect of polyols (ethylene glycol, glycerol, erythritol, xylitol and sorbitol) on partially purified inulinase from Aspergillus niger van Teighem mutant grown on Kuth (Saussurea lappa) root as source of inulin was determined. Seventy per cent of inulinase activity was retained in the presence of 4 mol l-1 sorbitol at 75 degrees C.