Production of two types of phytase from Aspergillus oryzae during industrial koji making

Fujita, Jin; Shigeta, Seiko; Yamane, Yuko; Fukuda, Hisashi; Kizaki, Yasuzo; Wakabayashi, Saburo; Ono, Kazuhisa

doi:10.1016/s1389-1723(03)80045-2

Cited by 29 publications

(17 citation statements)

References 25 publications

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“…1999a), among others. The multiple chromatographic forms of phytase from R. oligosporus observed in this work have been reported for other fungal phytases such as Aspergillus oryzae (Fugita et al. 2003).…”

Section: Discussionsupporting

confidence: 77%

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Purification and Characterization of Two Intracellular Phytases From the Tempeh Fungus Rhizopus Oligosporus

Azeke

Greiner²,

Jany

2010

Journal of Food Biochemistry

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The fungus commonly used in tempeh production, Rhizopus oligosporus (DSMZ 1964), was grown in rice flour suspension and two intracellular phytases (RO1 and RO2) were isolated from the fungus, purified to near homogeneity in a five-step process and characterized. Enzyme recoveries after purification were 1.3% (RO1) and 1.6% (RO2) in relation to the phytase activity in the crude extract. Their estimated molecular mass was 45.0 Ϯ 5.0 kDa. The purified proteins belong to the acid phytases and they both exhibit two distinct pH optima at 3.0 and 4.5 for RO1 and 3.0 and 5.0 for RO2. Optimal temperature for the degradation of sodium phytate was determined to be 60C for RO1 and 55C for RO2. Kinetic parameters for the hydrolysis of sodium phytate were K m = 1.6 mM (RO1) and 0.13 mM (RO2) and V max = 0.044 U for RO1 and 0.155 U for RO2. The phytases from R. oligosporus exhibit a broad affinity for various phosphorylated compounds. PRACTICAL APPLICATIONSThis work reports the isolation, purification and characterization of two intracellular phytases from the tempeh fungus Rhizopus oligosporus. Interest 4 Corresponding in these enzymes has been stimulated by the fact that phytase supplements increase the availability of phosphorus in pig and poultry feed, and thereby reduce environmental pollution due to excess phosphate excretion in areas where there is intensive livestock production. One of the purified phytase fractions RO2 showed promising enzymatic properties such as low K m for phytate. This could be exploited for further biotechnological applications especially in the feed industry.

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Section: Discussionsupporting

confidence: 77%

“…Some heat‐stable phytases have also been reported for Aspergillus phytases (Pasamontes et al. 1997; Fugita et al. 2003).…”

Section: Discussionmentioning

confidence: 99%

Purification and Characterization of Two Intracellular Phytases From the Tempeh Fungus Rhizopus Oligosporus

Azeke

Greiner²,

Jany

2010

Journal of Food Biochemistry

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“…Food products, such as tempeh, miso, koji and soy sauce are produced by fermentation of soybeans with Rhizopus oligosporus and Aspergillus oryzae. Both moulds have been shown to produce intra-as well as extracellular phytate-degrading activity (Fujita et al, 2003).…”

Section: Fermentationmentioning

confidence: 99%

Dietary roles of phytate and phytase in human nutrition: A review

et al. 2010

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“…Low inorganic-P content is a characteristic that influences phytase formation during fermentation (Spier et al 2008). Most phytase studies (Tang et al 2009;Singh and Satyanarayana 2008;Roopesh et al 2006;Fujita et al 2003;Casey and Walsh 2003;Quan et al 2004;Li et al 2008) have not reported the influence of inorganic-P content on phytase synthesis during the fermentation processes. Low inorganic-P at concentrations greater than 5 lg/ml, is well known to inhibit phytase synthesis in many fungi (Vats and Banerjee 2002;Quan et al 2001).…”

Section: Introductionmentioning

confidence: 99%

Phytase produced on citric byproducts: purification and characterization

Spier

Fendrich

Almeida

et al. 2010

World J Microbiol Biotechnol

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Citric pulp is an agro-industrial residue from the citrus processing industry with low inorganic phosphorus content applied in animal feed. A new bioprocess was developed to produce and purify a new phytase generated on citric pulp fermentation by Aspergillus niger FS3. The phytase was purified by cationic-exchange, anionicexchange chromatography and chromatofocusing steps. From SDS-PAGE analysis, the molecular weight of the purified phytase was calculated to be 108 kDa. The phytase had an optimum pH of 5.0-5.5 and an optimum temperature of 60°C. The phytase displayed high affinity for phytate, and the K m was 0.52 mM. The purified phytase was sufficiently able to withstand pelleting temperatures, retaining sufficiently high phytate-degrading activity.

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Production of two types of phytase from Aspergillus oryzae during industrial koji making

Cited by 29 publications

References 25 publications

Purification and Characterization of Two Intracellular Phytases From the Tempeh Fungus Rhizopus Oligosporus

Purification and Characterization of Two Intracellular Phytases From the Tempeh Fungus Rhizopus Oligosporus

Dietary roles of phytate and phytase in human nutrition: A review

Phytase produced on citric byproducts: purification and characterization

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