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

Abstract

Production of phytase by Aspergillus japonicus URM 5633 was investigated by solid state fermentation (SSF) using cassava bast as substrate. The effects of temperature, pH and initial moisture on phytase production were studied using a full factorial design 2 3 . The maximum phytase activity was 174 U/g dry substrate. The optimum conditions for phytase production were pH 6.5 and 40% initial moisture at 26°C with 96 h of fermentation. A factorial design 2 2 was created to optimise phytase production, where the initial moisture and temperature were the variables studied. The parameters for phytase production were fixed at 30% initial moisture, 30°C and pH 5.5, and the maximum activity obtained was 183.1 U/g dry substrate. The effects of glucose concentration, nitrogen source type and nitrogen source concentration in phytase production was studied using the 2 3 factorial design. Nitrogen source concentration was significant for phytase activity and had a negative effect, indicating that smaller values increased enzyme activity. The optimum activity for phytase occurred at pH 3.6 and at an apparent optimum temperature of 60°C. Phytase was stable in the pH range of 2.4-3.0 at 30-70°C. The enzymatic activity increased significantly in the presence of FeSO 4 .

Bioprocessing of Agricultural Residues as Substrates and Optimal Conditions for Phytase Production of Chestnut Mushroom, Pholiota adiposa, in Solid State Fermentation

“…This study found that the degree of pH stability of the precipitated extract obtained from P. adiposa was highly stable within a pH range of 6.0–8.0 and at the low temperature of 4 °C. This result was supported by several previous studies that reported the stability of phytase produced from fungi was influenced by certain conditions such pH and temperature and was dependent upon the fungal species [ 18 , 66 , 88 ]. Salmon et al [ 18 ] reported that phytase produced from S. commune was stable at pH values in a range of 5.0 to 6.0 and at 4 °C.…”

“…The optimum conditions for phytase production from S. commune LPB 101 were achieved at three days of fermentation using wheat bran basal liquid medium at a pH value of 7.0 after being incubated at 33 °C [ 18 ]. Moreira et al [ 66 ] reported on the effective phytase production of A. japonicus URM 5633 in wheat bran using basal liquid medium at a pH value of 6.0 after being incubated at 30 °C for three days. Qasim et al [ 41 ] found that the SSF of A. tubingensis SKA in wheat bran supplemented with basal liquid medium at a pH value of 5.0 after being incubated at 30 °C for 4 days resulted in the highest yield of phytase production.…”

“…The phytase production from Monascus sp., Neurospora crassa CICIM F00021, and Thermomyces lanuginosus IMI 096218 was highly stable at pH values ranging from 5.0 to 7.0, 6.0 to 7.0, 5.0 to 7.0, and 6.0 to 6.5, respectively. Moreira et al [ 66 ] found that phytase produced by A. japonicus URM 5633 could be stable in a pH range of 3.0 to 8.0. Notably, studies on the stability of phytase produced by Aspergillus sp.…”

Enzyme-assisted extraction of polyphenols from green yerba mate

“…The aim of this research was to evaluate the best reaction time, temperature, enzyme concentration and pH to obtain polyphenols for industrial use from green yerba mate, using enzyme-assisted extraction as an alternative to conventional solvent extraction. For this purpose, a factorial experimental design and response surface methodology (RSM) were used, since these have been used as powerful statistical tools for studying the mutual interactions amongst variables over a range of values, while reducing the number of experimental trials (Moreira et al, 2014).…”

Utilization of wheat straw for fungal phytase production

“…Various filamentous fungi such as Aspergillus sp. (Bhavsar et al 2011;Moreira et al 2014), Mucor racemosus (Bogar et al 2003b), and Sporotrichum thermophile (Singh andSatyanarayana 2006b, Maurya et al 2017), Thermomyces lanuginosus (Makolomakwa et al 2017), and Rhizopus oryzae (Arora et al 2017) have been reported to produce phytase. Several filamentous fungi and their enzyme products are used to break down the bond between the polysaccharides (cellulose and hemicellulose) and lignin in wheat straw to improve its digestibility through the process referred to as biological-pretreatment (Sindhu et al 2016, Choudhary et al 2016, Bagewadi et al 2017.…”