Transfructosylating enzyme activity of Penicillium roquefortii

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The blue cheese mold, Penicillium roquefortii NRRL 844, was found to produce a transfructosylating enzyme that exhibited optimal activity at 50°C in the pH range of 5.0-6.0. The enzyme rapidly catalysed the conversion of sucrose to a syrup containing nearly 60% fructo-oligosaccharides of the total sugars present.

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