Home           Contact us           FAQs           
     Journal Home     |     Aim & Scope    |    Author(s) Information      |     Editorial Board     |     MSP Download Statistics
2013 (Vol. 5, Issue: 08)
Article Information:

Fungal Inulinases as Potential Enzymes for Application in the Food Industry

Maria Rosa Vela Sebastiăo Fernandes and Bo Jiang
Corresponding Author:  Bo Jiang 

Key words:  Food industry, fungal inulinases, microorganisms, properties, substrates, ,
Vol. 5 , (08): 1031-1042
Submitted Accepted Published
March 29, 2013 April 15, 2013 August 05, 2013

Inulinase is a versatile enzyme used in many fields, especially in food industry, to produce high fructose syrups and Fructo-Oligosaccharides (FOS). In this review study, fungal inulinases were investigated with a particular emphasis on their production, properties and their potential applications in the food industry. The production of inulinases has been reported from various fungal and yeast strains such as Penicillium, Kluyveromyces and Aspergillus sp. Microorganisms are the best sources for inulinases production, as are easy to be cultivated and produce high enzymes yields.
Abstract PDF HTML
  Cite this Reference:
Maria Rosa Vela Sebastiăo Fernandes and Bo Jiang, 2013. Fungal Inulinases as Potential Enzymes for Application in the Food Industry.  Advance Journal of Food Science and Technology, 5(08): 1031-1042.
    Advertise with us
ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
Submit Manuscript
   Current Information
   Sales & Services
Home  |  Contact us  |  About us  |  Privacy Policy
Copyright © 2015. MAXWELL Scientific Publication Corp., All rights reserved