Dynamics of Microorganisms’ Producent Separation in Nutritional Environment
Zokirova Mashhura1, Fayzieva Dilrabo2, Zokirov Sodikjon3
1Zokirova Mashhura, Tashkent Chemical-Technological Institute, Tashkent, Uzbekistan.
2Fayzieva Dilrabo, Tashkent Chemical-Technological Institute, Tashkent, Uzbekistan.
3Zokirov Sodikjon, Tashkent Chemical-Technological Institute, Tashkent, Uzbekistan.
Manuscript received on 20 August 2019 | Revised Manuscript received on 27 August 2019 | Manuscript Published on 31 August 2019 | PP: 709-711 | Volume-8 Issue-9S2 August 2019 | Retrieval Number: I11470789S219/19©BEIESP DOI: 10.35940/ijitee.I1147.0789S219
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open-access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: This article is devoted to the production of fructose syrups in the fermentative method, as the object of research is the inulin topinambur plant. The chemical composition of “Mo’jiza” and “Fayz-Baraka” types of topinambur which grown in Uzbekistan has been studied compared comparatively. Aspergillus oryzae fungus and Saccharomyces cerevisiae yeast are selected as the produtentyan of Inulinase enzyme. For these microorganisms, nutrient enzymes have been prepared to enrich the topinambur extract and topinambur extract with minerals. Microorganisms have been innoculised in these nutritional environments and found activity that biomass, fructose, protein content, as well as inulinase and protease enzymes were found every day.
Keywords: Inulin, Fructose, Aspergillus Oryzae, Saccharomyces Cerevisiae, Fructose Syrop, Enzyme, Biomass.
Scope of the Article: Foundations Dynamics