Production of Invertase from Baker’s Yeast (Saccharomyces cerevisiae) using Agricultural Residues

Abstract

Invertase (β-fructofuranosidase) is a group of important enzymes that catalyze the breakdown of sucrose into fructose and glucose. It plays a major role in the food, cosmetics, and pharmaceutical industries.  In this study, the invertase enzyme was produced using local baker's yeast (Saccharomyces cerevisiae). The study involves the production of invertase in submerged fermentations. The effect of carbon source (using glucose, lactose, maltose, fructose, and galactose), nitrogen source (yeast extract, peptone, urea, ammonium sulfate and meat extract), pH (3, 4, 5, 6, 7) and inoculum size (2, 4, 6, 8, 10%v/v)   were optimized for invertase production. The second objective of the present study was the production of invertase enzyme from Baker's yeast using Orange, Banana, and Potato peel wastes as a carbon source for invertase production.