Invertase (sucrase) used in confectionery to prevent sucrose crystallization is commonly produced industrially by which microorganism?

Introduction / Context:
Invertase (beta-fructofuranosidase) hydrolyzes sucrose into glucose and fructose (invert sugar). In confectionery, invert sugar inhibits crystallization, improves mouthfeel, and retains moisture. The question asks for the organism typically used to produce food-grade invertase at industrial scale.

Given Data / Assumptions:

• Target enzyme: invertase for confectionery applications.
• Process priorities: food safety, regulatory acceptance, high enzyme yield, and suitable glycosylation/activity profile.
• Multiple fungi and yeasts can produce invertase.

Concept / Approach:
Saccharomyces cerevisiae (baker’s yeast) is a traditional, food-safe source of invertase used widely in candy centers (e.g., cordials) to liquefy fondants over time. Although certain Aspergillus species can secrete invertase, S. cerevisiae remains the canonical source in confectionery due to established GRAS status, well-characterized enzyme forms (periplasmic and secreted), and historical usage.

Step-by-Step Solution:
Identify organisms known to produce invertase.Filter by food regulatory acceptance and tradition in confectionery.Select Saccharomyces cerevisiae as the most common industrial source for candies and syrups.Apply enzyme to sucrose solutions/fillings to generate invert sugar and prevent crystallization.

Verification / Alternative check:
Commercial product labels and manufacturing references often specify “yeast invertase,” aligning with S. cerevisiae origin for confectionery uses.

Why Other Options Are Wrong:
Aspergillus oryzae / A. niger: capable producers, but yeast-derived invertase is the standard in confectionery.Bacillus subtilis: primarily associated with proteases and amylases, not a common source of food-grade invertase.

Common Pitfalls:
Assuming any invertase source is equally acceptable for confectionery; regulatory and sensory considerations favor yeast sources.

Final Answer:
Saccharomyces cerevisiae