Comparative study of fungal strains for thermostable inulinase production.Fructose and fructo-oligosaccharides (FOS) are important ingredients in the food industry.  Therefore, there is a growing interest to isolate and characterize thermostable inulinases.  The aim of this work was to evaluate the capacity of different fungal strains to produce potential thermostable inulinases.  A total of 27 fungal strains belonging to the genera Aspergillus, Penicillium, Rhizopus, Rhizomucor and Thermomyces were evaluated for production of inulinase under submerged culture using Czapek Dox medium with inulin as a sole carbon source.  In order to select the fungal strain with the highest thermostable inulinase production, a selection criterion was established. 
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