MICROBIAL PRODUCTION OF INVERTASE AND ITS --- UTILIZATION IN· PREPARATION OF INVERTED SUGARS

Document Type : Original Article

Authors

1 Dept. of Special !=dO'd' a Nutr~ ~ood Tech, Res. Inst., ARC, Giza, Egypt

2 Food Tech d~pt., FaelilftlY 6f AgtM" Kafr EI-Sheikh, Tanta Univ.

Abstract

The present investigation was carried out to clarify the feasibility of invertase
production from some agricultural WcNtes (chicory roots, lettuce leaves, grass,
cabbage top, potato leaves and sweet potato leaves.) using Asp < /em>ergillus oryza NRRL
451 and Saccharomyas cerevisiae CBS 1200. The optimal conditions for enzyme
production and action were determined. The hydrotytic efficiency of enzyme for
hydrolysis sucrose to produce inverted sugar was studied. Also the physicochemical
properties of syrups produced were studied.
Results indicated that invertase is successfully produced by Aspergillus oryzae
NRRL$S1 and Saccharomyces cerevisiae CBS 1200 using· all tested substrates as
carbon sources. The maximum production of invertase (5.31 and 2.79 units/ml
medium) were recovered by cultivating Aspergillus oryzae NRRL$S1 and
Saccharomyces cerevisiae CBS 1200 on a media contains 2.5 and 3% grass powder
at pH 5.0 and 5.S after 72 and 48 hours of fer.mentation at 30°C respectively. The
maximal activity of enzyme was at pH rangeS.Oto 5.5and45t050oC,whilethe
enzyme was stable at pH values from 4.5 to 7.0 and below 50°C. It was inhibited by
Ag and H g. Invertase produced by A spergil/us 0 ryzae N RRL$S1 has high hydrolytic
efficiency (95.22%) and it could be recommended for production of inverted sugar on
commercial scale.

Keywords

Journal of Food and Dairy Sciences
Volume 28, Issue 1
January 2003
Pages 401-411

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