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ISOLATION AND IDENTIFICATION OF A NOVEL ASPERGILLUS JAPONICUS JN19 PRODUCING β‐FRUCTOFURANOSIDASE AND CHARACTERIZATION OF THE ENZYME
Author(s) -
WANG LIMEI,
ZHOU HUIMING
Publication year - 2006
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2006.00085.x
Subject(s) - enzyme , sucrose , aspergillus , yeast extract , enzyme assay , strain (injury) , aspergillus oryzae , food science , chemistry , biochemistry , yield (engineering) , yeast , biology , fermentation , microbiology and biotechnology , materials science , anatomy , metallurgy
A novel strain, Aspergillus sp. JN19, producing β‐fructofuranosidase (FFase), was isolated from soil. According to the physiological and biochemical characteristics and its 18S rDNA gene sequence analysis, it was identified as Aspergillus japonicus. The optimal conditions for production of fructofuranosidase by A. japonicus JN‐19 were investigated. The initial concentration of sucrose was 15 to 18%. Yeast extract was the best nitrogen source. K 2 HPO 4 was effective in increasing enzyme production. The enzyme activity was increased to about 1.3 times by addition of 0.2% carboxymethylcellulose in the medium. The highest FFase activity was 55.42 U/mL at pH 5.5 and 30C, and production yield of fructooligosaccharides was 55.8%. Some characteristics of purified FFase were also studied.