Enhanced Inulin Saccharification by Self-Produced Inulinase from a Newly Isolated Penicillium sp. and its Application in d-Lactic Acid Production

• DOI: 10.1007/s12010-018-2730-6
• Publication Date: 2018-03-10T00:01:26Z
• Authors: Zhaojuan Zheng; Qianqian Xu; Peng Liu; Fan Zhou; Jia Ouyang
• Keywords: 0106 biological sciences; 2. Zero hunger; Lactobacillus delbrueckii; Glycoside Hydrolases; Flour; Inulin; Penicillium; Fructose; 01 natural sciences; Glucose; Fermentation; Costs and Cost Analysis; Biomass; Lactic Acid; Cichorium intybus; Biotechnology

In order to find an alternative for commercial inulinase, a strain XL01 identified as Penicillium sp. was screened for inulinase production. The broth after cultivated was centrifuged, filtered, and used as crude enzyme for the following saccharification. At pH 5.0 and 50 °C, the crude enzyme released 84.9 g/L fructose and 20.7 g/L glucose from 120 g/L inulin in 72 h. In addition, simultaneous saccharification and fermentation of chicory flour for D-lactic acid production was carried out using the self-produced crude inulinase and Lactobacillus bulgaricus CGMCC 1.6970. A high D-lactic acid titer and productivity of 122.0 g/L and 1.69 g/(L h) was achieved from 120 g/L chicory flour in 72 h. The simplicity for inulinase production and the high efficiency for D-lactic acid fermentation provide a perspective and profitable industrial biotechnology for utilization of the inulin-rich biomass.