Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Production and Properties of Invertase from Aspergillus niger

Aspergillus niger에 의한 Invertase의 생성 및 특성

  • 홍정민 (동아대학교 식품영양학과) ;
  • 이경아 (동아대학교 식품영양학과) ;
  • 김진율 (동아대학교 식품영양학) ;
  • 박인식 (동아대학교 식품영양학과)
  • Published : 1990.10.01
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Abstract

Production and properties of invertase from. Aspergillus niger were investigated. Inuli and sucrose were best carbon source and yeast extract was most suitable for the production of the enzyme among tested carbon and nitrogen sources. The enzyme was maximally produced by cultivating the organism at medium of pH 4.5 and temperature of 3$0^{\circ}C$ The optimum pH and temperature for the enzyme activity were pH 5.0 and temperature of 5$0^{\circ}C$ respectively Among tested metal ions Hg2+ Cu2+ and Ag+ ions inhibited the enzyme activity drastically.

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