| Protein name |
Inulinase |
| Host compatibility |
Komagatella phaffi (Pichia pastoris) |
| Yield |
2.21 g/L (He et al., 2014)
|
| Scale (in specific example) |
Lab scale in bioreactor (He et al., 2014)
|
| Biggest scale product has been develloped in this organism |
Lab scale in bioreactor (He et al., 2014)
|
| Regulatory status in Europe |
Not allowed |
| Regulatory status in other parts of the world |
No FDA GRAS approval in US, not allowed in Canada |
| Companies producing this protein in this organism |
NA |
| Extra/remark |
|
| Publications/references |
-
He, M., Wu, D., Wu, J., & Chen, J. (2014). Enhanced expression of endoinulinase from Aspergillus niger by codon optimization in Pichia pastoris and its application in inulooligosaccharide production. Journal of Industrial Microbiology & Biotechnology, 41(1), 105–114. https://doi.org/10.1007/s10295-013-1341-z
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Mohan, A., Flora, B., & Girdhar, M. (2018). Inulinase: An Important Microbial Enzyme in Food Industry. In Springer eBooks (pp. 237–248). https://doi.org/10.1007/978-981-13-0053-0_12
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Abdella, A., Al-Saman, M., Abou-Elazm, F. I., & El-Far, S. W. (2023). Rhizopus oryzae Inulinase Production and Characterization with Application in Chicory Root Saccharification. Microbiology Research, 14(1), 297–315. https://doi.org/10.3390/microbiolres14010024
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Flores-Gallegos, A. C., Contreras-Esquivel, J. C., Morlett-Chávez, J. A., Aguilar, C. N., & Rodríguez-Herrera, R. (2015). Comparative study of fungal strains for thermostable inulinase production. Journal of Bioscience and Bioengineering, 119(4), 421–426. https://doi.org/10.1016/j.jbiosc.2014.09.020
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Gill, P. K., Manhas, R. K., & Singh, P. (2006). Purification and properties of a heat-stable exoinulinase isoform from Aspergillus fumigatus. Bioresource Technology, 97(7), 894–902. https://doi.org/10.1016/j.biortech.2005.04.034
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Fernandes, P. (2018). Enzymatic Processing in the Food Industry. In Elsevier eBooks. https://doi.org/10.1016/b978-0-08-100596-5.22341-x
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Zhang, S., Wang, J., & Jiang, H. (2021). Microbial production of value-added bioproducts and enzymes from molasses, a by-product of sugar industry. Food Chemistry, 346, 128860. https://doi.org/10.1016/j.foodchem.2020.128860
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