Abstract: In order to improve enzyme activity of inulinase produced by Kluyveromyces marxianus by solid-state fermentation,using full factorial design(FFD) and central composite design(CCD) ,the factors affecting fermentation were optimized on the basis of single factor tests. The predictive polynomial quadratic equations model was developed by response surface analysis. The optimal conditions for fermentation are original Jerusalem artichoke root powder 3.62%,corn syrup powder 2.40% and temperature 28.13 ℃. The maximum response value of model prediction is 314.71 U/g ds. The average inulinase activity of triplicate experiments is 316.35 U/g ds under the optimal conditions. They are basically identical.

Key words: Kluyveromyces marxianus, solid-state fermentation, inulinase, response surface methodology