Optimization of inulinase production using Jerusalem artichoke () as cheap substrate and comparison with pure chicory inulin.

Jerusalem artichoke (JA) is a nutritional vegetable for human diet depending on its natural structure, especially high inulin content and it is the second inulin source for commercial production in the world, after chicory. It was aimed to investigate the inulinase production capability of TS61 (GenBank accession: MN749818) using JA as an economical and effective substrate comparing with the pure chicory inulin and to optimize the fermentation using Taguchi design of experiment (DOE) in this study. Besides, the effects of sucrose on inulinase production either combined with JA or in its absence were also studied. Taguchi L16 orthogonal array was employed for optimization. Both of inulinase activities obtained from JA and pure inulin gave the maximum result at the 10th experimental run as 40.21 U/mL and 57.35 U/mL, respectively. The optimum levels were detected for each factor as, 30 g/L JA, 30 g/L sucrose, pH 5.5, and four days for time. The predicted value was found as 41.63 U/mL that was similar to the obtained result as 41.17 U/mL. Finally, inulinase activity was increased approximately 8-folds after optimization. The sucrose-free medium had similar effects with higher concentrations of JA at long incubation time. This is the first investigation about inulinase production by .