Coproduction of Inulinase and Invertase by Galactomyces Geotrichum in Whey-Based Medium and Evaluation of Additional Nutrients

Abstract

The purpose of this research was to evaluate the suitability of whey as an effective medium for the coproduction of inulinase and invertase by an oleaginous yeast Galactomyces geotrichum and to investigate the effects of some additional carbon and nitrogen sources. The nutritional factors and composition of the medium have a great impact on the production pathways of microbial enzymes. To deepen the research, a Taguchi design was employed to quickly scan the best conditions. First, the cheese whey was partly deproteinized and investigated as the sole medium for the yeast. The next step was performed to study the effects of inulin, sucrose and lactose as carbon sources and ammonium sulfate, yeast extract and casein as nitrogen sources. All analyses (Taguchi and ANOVA) were performed using Minitab software. Whey-based medium without any additional carbon and nitrogen sources gave inulinase and invertase activities as 54.6 U/mL and 47.4 U/mL, respectively. Maximum inulinase activity was obtained as 77.9 U/mL using inulin as the carbon source without any nitrogen source. The highest I/S ratio was found as 2.08. On the other hand, the highest invertase activity was carried out as 50.85 U/mL in whey-based medium using lactose as carbon source without any additional nitrogen source. This is the first report about partly deproteinized whey-based medium utilization for simultaneous inulinase and invertase production by G. geotrichum TS-61. Moreover, the effects of carbon and nitrogen sources were investigated in detail.