Comparative study of Bacillus and Enterobacter for upscaling of invertase production for utilization in food industry

Invertase is a hydrolytic enzyme that causes the glyosidic connection between glucose and fructose in sucrose to break, forming an invert sugar that rotates polarized light from the right to the left. Because of its unbound features, invertase has become an important industrial enzyme. A total of four bacterial isolates were isolated from deteriorating apple and banana peel collected from nearby fruit market vendors. Invertase production was investigated through screening and biochemical analysis. As a result, it was discovered that A1 and B1 isolates produced sufficient invertase for industrial use. For selecting a range of parameters to fit in Central composite Design and analysis to be done using Response surface Methodology, the One Variable at a Time approach was chosen. Elite EkINV and BsINV production were observed at 25 and 45 °C incubation temperature in the media comprised of variable concentration of carbon source, nitrogen source and inoculated culture according to the experimental and statistical findings. The experiment’s coefficient of determination (R 2 ) values of 0.73 and 0.82 indistinctively resulted in a good fit of the model. Isolate A1 was identified as Enterobcter kobei and isolate B1 as Bacillus Subtilis Strain with accession numbers MN267695 and MN263256, respectively, after 16s rRNA molecular sequencing.