Influence of aeration, agitation and process duration on fungal inulinase production from paneer whey in a stirred tank reactor

In present study, inulinase production was carried out from paneer whey using Penicillium oxalicum BGPUP-4 in a stirred tank bioreactor. In preliminary experimentation in shake-flask fermentations, maximum (38.58 IU/mL) inulinase production was obtained from clarified paneer whey. Therefore, it was selected for inulinase production at bioreactor level. Probabilistic tool was used to optimise process variables for inulinase production in...