Open AccessDynamics of Microorganisms' Producent Separation in Nutritional Environment
Publication year - 2019
Publication title -
international journal of innovative technology and exploring engineering
Language(s) - English
Resource type - Journals
ISSN - 2278-3075
DOI - 10.35940/ijitee.i1147.0789s219
Subject(s) - inulinase , microorganism , aspergillus oryzae , fructose , inulin , food science , protease , yeast , fungus , biomass (ecology) , chemistry , biology , enzyme , microbiology and biotechnology , biochemistry , fermentation , botany , bacteria , agronomy , genetics
This article is devoted to the production of fructose syrups in the fermentative method, as the object of research is the inulin topinambur plant. The chemical composition of "Mo'jiza" and "Fayz-Baraka" types of topinambur which grown in Uzbekistan has been studied compared comparatively. Aspergillus oryzae fungus and Saccharomyces cerevisiae yeast are selected as the produtentyan of Inulinase enzyme. For these microorganisms, nutrient enzymes have been prepared to enrich the topinambur extract and topinambur extract with minerals. Microorganisms have been innoculised in these nutritional environments and found activity that biomass, fructose, protein content, as well as inulinase and protease enzymes were found every day