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Utilization of Leek (Allium ampeloprasum var. porrum) for inulinase production.

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Inulinase production by Rhodotorula glutinis was carried out in this study, using leek (Allium ampeloprasum var. porrum) as an alternative carbon source due to its high inulin content and easy availability. Taguchi orthogonal array (OA) design of experiment (DOE) was used to optimize fermentation

Optimization of Inulinase Production from Garlic by Streptomyces sp. in Solid State Fermentation Using Statistical Designs.

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Plackett-Burman design was employed for screening 18 nutrient components for the production of inulinase using Garlic as substrate by Streptomyces sp. in solid-state fermentation (SSF). From the experiments, 4 nutrients, namely, NH(4)NO(3), MnSO(4)·7H(2)O, Soya bean cake, and K(2)HPO(4) were found

Production of inulinase by Xanthomonas campestris pv phaseoli using onion (Allium cepa) and garlic (Allium sativum) peels in solid state cultivation.

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OBJECTIVE To access inulinase production by Xanthomonas campestris pv phaseoli using the submerged and solid state cultivation (SSC) methods. RESULTS Various carbon sources, inulin-rich solid substrates and pure synthetic inulin were tested for their efficiency in inulinase induction. The highest

Inulin Potential for Enzymatic Obtaining of Prebiotic Oligosaccharides.

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Oligosaccharides have been marketed since the 80s as low-calorie agents and recently have gained interest in the pharmaceutical and food industry as functional sweeteners and prebiotic enriching population of Bifidobacteria. Currently, they have an approximated value of $200 per kg and recently,

Utilization of inulin-containing waste in industrial fermentations to produce biofuels and bio-based chemicals.

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Inulins are polysaccharides that belong to an important class of carbohydrates known as fructans and are used by many plants as a means of storing energy. Inulins contain 20 to several thousand fructose units joined by β-2,1 glycosidic bonds, typically with a terminal glucose unit. Plants with high

Characterisation of the high-molecular weight fructan isolated from garlic (Allium sativum L.).

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A high molecular weight fructan was isolated from garlic and the structure determined by enzymatic, chemical and spectroscopic (NMR) methods. It was found that the garlic fructan belongs to the neokestose family. It has a (2 --> 1)-linked beta-D-Fruf backbone with (2 --> 6)-linked beta-D-Fruf side

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