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Evaluation of nitrogenous media components by Plackett-Burman statistical design for -d-fructofuranosidase production by Saccharomyces sp. strain GVT263

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-d-Fructofuranosidase (FFase), an important enzyme of the confectionery and fructose syrup industry, is produced by several microorganisms. However, yeasts are the most used source because of their high sucrose fermentation capacity. In this work, production of FFase was carried out in submerged fermentation using a high enzyme-producing yeast strain. Plackett-Burman statistical experimental design was applied to evaluate the fermentation medium components. The effects of 10 nitrogen sources were studied in a 16-run experimental design. Beef extract, yeast extract, N-Z-amine, tryptone, meat extract, and ammonium acetate were found to have significant effects on enzyme production. Among these, yeast extract, N-Z-amine, and ammonium acetate were the most significant. A maximum FFase activity of 299.4 U/mL was obtained after a 24 h fermentation period.

La -d-fructofuranosidase (FFase), une enzyme important en confiserie et dans l’industrie du sirop de fructose, est produite par plusieurs microorganismes. Les levures constituent cependant la source la plus utilisée à cause de leur capacité de fermentation du sucrose très élevée. Dans ce travail, la production de FFase a été réalisée par fermentation submergée à l’aide d’une souche de levure productrice de hauts niveaux d’enzyme. Le protocole statistique expérimental de Plackett-Burman a été utilisé pour évaluer les composantes du milieu de fermentation. L’effet de 10 sources d’azote a été étudié dans 16 séries de protocoles expérimentaux. L’extrait de bœuf, l’extrait de levure, le N-Z-amine, le tryptone, l’extrait de viande et l’acétate d’ammonium avaient un effet significatif sur la production d’enzyme. Parmi ceux-ci, l’extrait de levure, le N-Z-amine et l’acétate d’ammonium produisaient les effets les plus significatifs. L’activité FFase maximale de 299.4 U/mL était obtenue après 24 h de fermentation.

Document Type: Research Article

Publication date: April 1, 2009

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  • Published since 1954, this monthly journal contains new research in the field of microbiology including applied microbiology and biotechnology; microbial structure and function; fungi and other eucaryotic protists; infection and immunity; microbial ecology; physiology, metabolism and enzymology; and virology, genetics, and molecular biology. It also publishes review articles and notes on an occasional basis, contributed by recognized scientists worldwide.
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