MICROBIAL HYDROLYSIS OF INULIN-CONTAINING JUICE FROM JERUSALEM-ARTICHOKE TO FRUCTOSE-SYRUP

Microorganisms are better for hydrolysis of inulin from Jerusalem Artichokes to produce high-fructose syrup than acids or special enzymes. Dead cells of 3 from 4 investigated yeast-strains with inulase-activity are in the situation to hydrolyze 80% of inulin after 24 h in Jerusalem Artichoke juice under the following conditions: 50-degrees-C; pH 4.7; inoculum 1 . 10(8) yeast cells/ml Jerusalem Artichoke juice. Under these conditions result 57 g/l reducing sugars, among them 95% fructose. The yeast-strains - adapted on Jerusalem Artichoke juice - hydrolyze under the same conditions only 57% pure inulin. Because the polymerisation-rate of inulin in Jerusalem Artichoke vary seasonally the hydrolysis intensity and fructose-yields brought about by the yeasts may differ according to harvesting-time.