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  • WJPPS APRIL ISSUE PUBLISHED
  • APRIL 2021 Issue has been successfully launched on 1 April 2021.

Abstract

INULINASE: MICROBIAL ORIGIN TO FOOD APPLICATIONS

Anima Mathur and Deepti Sadana*

ABSTRACT

Inulinases form an important class of enzyme that is used in many industries to produce fructose syrup and fructo-oligosaccharides mainly in food industry. Inulinases production has been explained from different yeast, bacterial and fungal strains such as kluyveromyces, Arthrobacter and Aspergillus sp. In this review article, the production, properties and applications of inulinases in the food industry has been emphasized. Microbes are the excellent sources for the production of inulinases, as they are easily cultivated and generate high yields of enzymes.

Keywords: Microbes, Food industry, Inulinases, Fructose, Fructo- Oligosaccharides.


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