β-Fructofuranosidase and β –D-Fructosyltransferase from New Aspergillus carbonarius PC-4 Strain Isolated from Canned Peach Syrup: Effect of Carbon and Nitrogen Sources on Enzyme Production
Table 3
Fermentation parameters for invertase and β-D-fructosyltransferase production by black Aspergillus sp. PC-4 on complex carbon sources.
Component
Fermentation parameters
72 hours
120 hours
Invertase
FTase
Biomass
Invertase
FTase
Biomass
Yp/s
Pp
Yp/s
Pp
Yp/s
Pp
Yp/s
Pp
Complex carbon sources (1.0, w/v)
Pineapple crown
586.97
0.98
1,338.43
2.23
6.70
574.16
0.96
1,459.00
1.94
7.88
Sweet potato flour
352.80
0.59
331.43
0.55
5.24
402.21
0.67
730.35
1.21
5.76
Sugarcane bagasse
381.38
0.64
1,240.01
2.10
9.10
107.92
0.18
731.00
1.21
9.93
Corn cob
263.24
0.44
n.d
n.d
9.04
187.03
0.31
723.90
1.20
9.08
Cassava peel
131.98
0.22
402.72
1.42
6.78
33.10
0.06
248.32
0.41
6.34
Soybean peel
26.12
0.04
10.41
0.02
9.67
27.15
0.05
102.76
0.06
10.57
Soybean bran
273.52
0.46
n.d.
n.d.
5.61
312.26
0.52
476.18
0.79
5.21
Bacaba peel
8.40
0.01
5.82
0.27
9.80
21.51
0.04
n.d.
n.d.
9.99
Corn straw
22.68
0.04
24.76
0.04
10.98
13.86
0.02
40.62
0.06
11.63
Sorghum bran
229.13
0.38
282.02
0.50
5.71
37.91
0.06
252.40
0.42
6.48
Wheat bram
405.75
0.68
517.71
0.86
6.47
178.85
0.30
670.15
1.11
6.78
Nitrogen sources (0.2, w/v)
Ammonium nitrate
340.82
0.94
1,082.47
3.00
7.72
231.67
0.64
2,407.86
4.00
5.76
Ammonium choride
493.25
1.37
2,096.81
5.82
7.90
529.28
1.47
2,114.51
3.52
6.00
Ammoinium sulfate
514.57
1.43
1,359.37
3.77
8.24
414.71
1.16
2,006.23
3.34
6.20
Yeast extract
536.85
1.49
1,176.66
3.27
8.33
394.28
1.09
1,799.10
3.00
6.40
Peptone
426.17
1.18
1,322.82
3.67
8.53
398.74
1.11
1,849.56
3.10
5.92
Soybean protein
329.68
0.91
1,351.20
3.75
8.48
256.36
0.71
2,627.93
4.38
8.50
Corn steep liquor
287.17
0.98
1,117.73
3.10
7.70
240.58
0.67
1,847.04
3.08
5.62
Culture conditions: Cultivation were carried out at 28°C for 180 rpm.
