Biotechnological potential of microbial inulinases: Recent perspective. Issue 18 (12th December 2017)

• Record Type: Journal Article
• Authors: Rawat, Hemant Kumar; Soni, Hemant; Treichel, Helen; Kango, Naveen
• Is Part Of: Critical reviews in food science and nutrition. Volume 57:Issue 18(2017)
• Page Start: 3818
• Page End: 3829
• Publication Date: 2017-12-12
• Subjects: Inulin -- exo-inulinase -- endo-inulinase -- fructose -- fructo-oligosaccharide -- immobilization; Food industry and trade -- Periodicals; Nutrition -- Periodicals; Nutrition -- Periodicals; Food -- Periodicals; Diet -- Periodicals; Review Literature -- Periodicals; Nutrition; Food; Diet; Review Literature; 664
• DOI: 10.1080/10408398.2016.1147419
• Languages: English
• ISSNs: 1040-8398

Abstract

ABSTRACT: Among microbial enzymes, inulinases or fructo-furanosylhydrolases have received considerable attention in the past decade, and as a result, a variety of applications based on enzymatic hydrolysis of inulin have been documented. Inulinases are employed for generation of fructose and inulo-oligosaccharides (IOS) in a single-step reaction with specificity. The high fructose syrup can be biotransformed into value-added products such as ethanol, single cell protein, while IOS are indicated in nutraceutical industry as prebiotic. Myriad microorganisms produce inulinases, and a number of exo- and endo-inulinases have been characterized and expressed in heterologous hosts. Initially, predominated by Aspergilli, Penicillia, and some yeasts ( Kluyveromyces spp.), the list of prominent inulinase producers has gradually expanded and now includes extremophilic prokaryotes and marine-derived microorganisms producing robust inulinases. The present paper summarizes important developments about microbial inulinases and their applications made in the last decade.