scholarly journals Biocatalyst: Phytase Production in Solid State Fermentation by OVAT Strategy

2020 ◽  
Vol 10 (5) ◽  
pp. 6119-6127 ◽  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
3D Structure ◽  
Amino Acid Sequences ◽  
Malt Extract ◽  
Ramachandran Plot ◽  
Phytase Production ◽  
Pichia Membranifaciens ◽  
Jack Fruit Seed ◽  
Favoured Region

The phytase-producing Pichia membranifaciens S3 (MG663581) was isolated from sugarcane juice using phytase screening medium. The predicted and experimental model showed maximum phytase production of 364 U/ml appearing g/100ml: Jack fruit seed (1.5), peptone (0.15), dextrose (0.50), yeast extract (0.05), malt extract (0.05) pH 5.5 and 280C) used OVAT strategy by Solid state fermentation through shake flask methodology. The modelling, 3D structure of Phy S3 amino acid sequences was modelled (PhyS3.B99990003) by using Modeler 9.23 and validated results showed that 86.4% in the favoured region by Ramachandran plot.

scholarly journals Optimization of phytase production by Aspergillus japonicus Saito URM 5633 using cassava bast as substrate in solid state fermentation

2014 ◽  
Vol 8 (9) ◽  
pp. 929-938 ◽  
Author(s):  
A. Moreira Keila ◽  
N. Herculano Polyanna ◽  
de H. C. Maciel Marlia ◽  
S. Porto Tatiana ◽  
R. Spier Michele ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Phytase Production ◽  
Aspergillus Japonicus

Phytase Production under Solid-State Fermentation

2003 ◽  
pp. 27-34
Author(s):  
A. Sabu ◽  
K. M. Nampoothiri ◽  
P. Latha ◽  
V. Kannan ◽  
G. Szakacs ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Phytase Production

scholarly journals Enhanced phytase production by Aspergillus niger mutants in solid state fermentation

2021 ◽  
Author(s):  
Shahzad Mahmood ◽  
◽  
Memuna G. Shahid ◽  
Muhammad Nadeem ◽  
Rubina Nelofer ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Solid State ◽  
Aspergillus Niger ◽  
Solid State Fermentation ◽  
Research Work ◽  
Wild Strain ◽  
Chemical Mutagenesis ◽  
Poultry Feed ◽  
Control Group ◽  
Phytase Production

The present research work was conducted to improve the phytase production by genetic alteration of Aspergillus niger with induced mutagenesis using solid state fermentation. Strain improvement was carried out in the presence of ultra violet (UV) irradiation and ethylmethane sulphonate (EMS) [0.5% v/v] treatments for various time intervals. We reported an improved strain of Aspergillus niger designated as UV-3 mutant producing a zone of hydrolysis of about 40 mm, in comparison to wild strain (26 mm). The highest enzyme activity was found to be 547.64 IU/g for UV-3 mutant followed by EMS-4 mutant (492.23 IU/g)compared to wild strain which showed 406.45 IU/g of enzyme activity. There was 1.35 fold increase in phytase production after mutation studies of Aspergillus niger. Phytase was applied as poultry feed additive and given to broiler chickens for 5 weeks. The results exhibited that there was increase in body weight gain (BWG) of chicks for experimental group (2028 g) in comparison to control group (1903 g). Thus, physical and chemical mutagenesis was proved as an effective technique for the improvement of strain and ultimately for enhanced and economical phytase production for different industrial applications.

Enhanced Phytase Production by Bacillus subtilis subsp. subtilis in Solid State Fermentation and its Utility in Improving Food Nutrition

2021 ◽  
Vol 28 ◽  
Author(s):  
Bijender Singh ◽  
Gurprit Kumar ◽  
Vinod Kumar ◽  
Davender Singh
Keyword(s):  
Bacillus Subtilis ◽  
Solid State ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Incubation Time ◽  
Bacterial Culture ◽  
Phytase Production ◽  
Food Ingredients ◽  
Food And Feed ◽  
Subtilis Subsp

Background: Phytic acid acts as anti-nutritional factor in food and feed ingredients for monogastric animals as they lack phytases. Objective: Phytase production by Bacillus subtilis subsp. subtilis JJBS250 was studied in solid state fermentation and its applicability in dephytinization of food Methods: Bacterial culture was grown in solid state fermentation using wheat bran and various culture conditions were optimized using ‘One variable at a time’ (OVAT) approach. Effects of different substrates (wheat bran, wheat straw, sugarcane bagasse), incubation time (24, 48, 72 and 96 h), incubation temperatures (25, 30, 35 and 40 oC), pH (4.0, 5.0, 6.0, 7.0 and 8.0) and moisture content (1:1.5, 1:2.0, 1:2.5 and 1:3) were studied on phytase production. Bacterial phytase was used in dephytinization of food samples. Results: Optimization of phytase production was studied in solid state fermentation (SSF) using ‘One variable at a time’ (OVAT) approach. Bacillus subtilis subsp. subtilis JJBS250 grew well in various agroresidues in SSF and secreted high enzyme titres using wheat bran at 30 oC and pH 5.0 after incubation time of 48 h with substrate to moisture ratio of 1:3. Glucose and ammonium sulphate supplementation to wheat bran further enhanced phytase production in SSF. Optimization of phytase production resulted in 2.4-fold improvement in phytase production in solid state fermentation. The enzyme resulted in dephytinization of wheat and rice flours with concomitant release of inorganic phosphate, reducing sugar and soluble protein. Conclusion: Optimization resulted in 2.34-fold enhancement in phytase production by bacterial culture that showed dephytinization of food ingredients with concomitant release of nutritional components. Therefore, phytase of B. subtilis subsp. subtilis JJBS250 could find application in improving nutritional quality of food and feed of monogastric animals.

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