Application of agave subproducts for production of microbial inulinases

Abstract

Mexico is the center of origin of the genus Agave spp. with 159 endemic species, 75 % of all known species. The main use of these plants is in the production of alcoholic beverages, mainly tequila, which is obtained from the “pines” of A. tequilana Weber var. Azul. During tequila production, a huge amount of waste is produced, including leaves that are not used. Main compounds found in these subproducts are polysaccharides, specifically inulin. Current review focuses on the use of these agricultural wastes to obtain inulinase production, and in the production of high fructose syrup using these enzymes in these wastes. Currently, high fructose syrups, especially oligosaccharides, have prompted much interest for their benefits to health due to its low glycemic index and their function as prebiotic in the intestinal flora. The main microorganisms involved with inulinases production belong to the genera Aspergillus and Kluyveromyces. The latter is preferred in the industry due to its high growth rate, high temperature tolerance (52 °C) and by having the GRAS (Generally Recognized As Safe) status. This review emphasizes on the advances achieved in the production of inulinases by yeast K. marxianus.