Saussurea lappa (kuth) as a new source of inulin for fermentative production of inulinase in a laboratory stirred fermenter

Inulinase was produced by Aspergillus niger van Teighem UV11 in a 10 l glass fermenter using readily-available nitrogenous by-products, corn steep liquor (CSL), defatted groundnut meal and defatted soyabean meal, in different concentrations with kuth (Saussurea lappa) root powder as a source of inulin (as inducer), under varying agitation conditions. With the combination of kuth (1•0%), aeration (1•5 vvm) and agitation (300 rpm), the maximum yield of insulinase obtained was 290 Uml−1 after 72 h.