The production of both exo- and endoinulinase by Aspergillus ficuum JNSP5-06 was investigated. Optimum fermentation conditions were found to be: inulin, 2%; yeast extract, 2%; (NH4)H2PO4, 0.5%; NaCl, 0.5%; MgSO4.7H(2)O, 0.05%; ZnSO4.7H(2)O, 0.01%; initial pH 6.5. A new and convenient method was developed to separate the inulinases by native-polyacrylamide gel electrophoresis (PAGE). Eight protein bands were obtained. Three bands were identified as exoinulinase and two bands were endoinulinase using TLC and HPLC. (C) 2002 Elsevier Science Ltd. All rights reserved.