Efeito da agitação e da aeração na produção de inulinase em processo de batelada simples por Kluvermyces Marxianus Var. Bulgaricus ATCC 16045

AUTOR(ES)

Bernardo Onaga Yepez Silva-Santisteban

DATA DE PUBLICAÇÃO

2001

RESUMO

Inulinase offers an interesting alternative for the produetion of high fruetose syrups, using inulin as raw material. This enzyme can also have fructosiltransfarase activity, which enable the production of fructooligosacharides form sucrose. Fructose presents some advantages relating to sucrose, as a reliable and more healthier sweetener, as well as higher sweetness. The yeast Kluyveromyces marxianus var bulgaricus ATCC 16045 has been utilized for inulinase production since it has been proved as an excellent enzyme producer. Factorial design and response surface techniques were used to optimize the fermentation conditions for the production of inulinase by Kluyveromyces marxianus ATCC 16045. Sucrose was used as carbon source instead ofinulin. Aeration, agitation and type of impeller (disk turbine, marine and pitehed blade) were studied in a stirred reactor. Two factorial designs 22 were carried out. Agitation speed varied from 50 to 550 rpm, aeration rate from 0.5 to 2.0 vvm. From the factorial designs, it has been concluded that the aeration rate didn t influence the inulinase production, only the agitation speed has significant effect. The best result with the disk impeller at 450 rpm and aeration at 1.0 wm was an activity of 121 Ul/ml, after 72 hours of fermentation. Since only agitation is a significant factor, it was inereased up to 550 rpm, using the three impellers. High agitation velocity with disk impeller enhanced death rate and decreased enzyme production. The marine impeller didn t improve the enzyme production. The best production was achieved with the pitehed blade impeller. The enzyme production with this impeller achieved 176 Ul/ml, at 450 rpm and 1.0 wm. It has been shown that the inulinase production was strongly influenced by aeration and agitation parameters and impeller type. Also, it was observed an important relation between Kt.aand pH and dissolved oxygen through out the fermentation

ASSUNTO(S)

oligossacarideos inulina fluidos newtonianos planejamento experimental

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