Purification and biochemical properties of an extracellular acid phytase produced by the Saccharomyces cerevisiae CY strain

In, Man-Jin; Seo, Sunae; Kim, Dong Chung; Oh, Nam-Soon

doi:10.1016/j.procbio.2008.10.006

Cited by 23 publications

(21 citation statements)

References 32 publications

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“…Phytase from baker's yeast was first extracted by Nayini and Markakis (1984) and they found an optimum pH to be 4AE6 and optimum temperature of 45°C. On the other hand, In et al (2009) found optimum pH for S. cerevisiae phytase to be 3AE6 at 40°C and this is in accordance with Turk et al (1996) who found a similar optimum pH of 3AE5 at 30°C. Hellstrom et al (2010) isolated nine yeast species from Tanzania togwa and showed that Issatchenkia orientalis (anamorph Candida krusei) and Hanseniaspora guilliermondii completely degraded all IP6 in YPD medium, supplemented with 5 mmol l )1 IP6, within 24 h of fermentation at 30°C and pH 6AE5.…”

supporting

confidence: 83%

“…Phytase from baker’s yeast was first extracted by Nayini and Markakis (1984) and they found an optimum pH to be 4·6 and optimum temperature of 45°C. On the other hand, In et al. (2009) found optimum pH for S. cerevisiae phytase to be 3·6 at 40°C and this is in accordance with Turk et al.…”

Section: Introductionsupporting

confidence: 73%

“…2000; Haraldsson et al. 2005; Veide and Andlid 2006; In et al. 2008, 2009), there seems to be no high phytase‐active yeasts available for bread industry today.…”

Section: Discussionmentioning

confidence: 99%

“…Yeast strains with high extracellular phytase activity might be used directly in bread making for the production of bread with high content of bioavailable minerals because of the activity of phytase during dough fermentation. Although phytase activity of baker's yeast has been widely documented, both under bread dough leavening conditions (Harland and Harland 1980;Harland and Frolich 1989;Turk et al 1996Turk et al , 2000Andlid et al 2004) and other conditions (Nakamura et al 2000;Haraldsson et al 2005;Veide and Andlid 2006;In et al 2008In et al , 2009, there seems to be no high phytase-active yeasts available for bread industry today. Our objective therefore was to study the extra-and intracellular phytase activities of yeast strains, isolated from various grain-based food and beers, under conditions optimal for bread dough leavening in order to identify strains that could be used in baking industry to increase the bioavailability of minerals in bread.…”

Section: Discussionmentioning

confidence: 99%

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Phytase-active yeasts from grain-based food and beer

Nuobariene

Hansen

Jespersen

et al. 2011

Journal of Applied Microbiology

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Aims: To screen yeast strains isolated from grain‐based food and beer for phytase activity to identify high phytase‐active strains. Methods and Results: The screening of phytase‐positive strains was carried out at conditions optimal for leavening of bread dough (pH 5·5 and 30°C), in order to identify strains that could be used for the baking industry. Two growth‐based tests were used for the initial testing of phytase‐active strains. Tested strains belonged to six species: Saccharomyces cerevisiae, Saccharomyces pastorianus, Saccharomyces bayanus, Kazachstania exigua (former name Saccharomyces exiguus), Candida krusei (teleomorph Issachenkia orientalis) and Arxula adeninivorans. On the basis of initial testing results, 14 strains were selected for the further determination of extracellular and intracellular (cytoplasmic and/or cell‐wall bound) phytase activities. The most prominent strains for extracellular phytase production were found to be S. pastorianus KVL008 (a lager beer strain), followed by S. cerevisiae KVL015 (an ale beer strain) and C. krusei P2 (isolated from sorghum beer). Intracellular phytase activities were relatively low in all tested strains. Conclusions: Herein, for the first time, beer‐related strains of S. pastorianus and S. cerevisiae are reported as phytase‐positive strains. Significance and Impact of the Study: The high level of extracellular phytase activity by the strains mentioned previously suggests them to be strains for the production of wholemeal bread with high content of bioavailable minerals.

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supporting

confidence: 83%

Section: Introductionsupporting

confidence: 73%

“…2000; Haraldsson et al. 2005; Veide and Andlid 2006; In et al. 2008, 2009), there seems to be no high phytase‐active yeasts available for bread industry today.…”

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Phytase-active yeasts from grain-based food and beer

Nuobariene

Hansen

Jespersen

et al. 2011

Journal of Applied Microbiology

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“…About 40–50% activity was retained at 37C, which is also the temperature generally used for food fermentations (In et al . ), suggesting its potential application for the same.…”

Section: Resultsmentioning

confidence: 97%

Selection of Phytase Producing Yeast Strains for Improved Mineral Mobilization and Dephytinization of Chickpea Flour

Pable

Gujar

Khire

2013

Journal of Food Biochemistry

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Among 600 yeast isolates screened for phytase production, five (Zygosaccharomyces bisporus NCIM 3265 and 3296, Williopsis saturnus NCIM 3298, Zygosaccharomyces priorionus NCIM 3299 and Schizosaccharomyces octosporus NCIM 3297) were selected as potential phytase producers. Phytase activity was found to be cell wall associated with temperature and pH optima of 50C and 4.0, respectively. Highest phytase production was attained in cane juice medium as compared with other media used. Addition of phytase to chickpea flour significantly enhanced mineral mobilization by approximately 20-28%, 26-37% and 24-42% for Zn 2+ , Fe 2+ and Ca 2+ , respectively, and decreased phytic acid content by about 75-88%. PRACTICAL APPLICATIONSChick pea is one of the most popular vegetarian foods in most developing countries. It is a rich source of protein and minerals like Ca 2+ , Mn 2+ , Fe 2+ , Cu 2+ and Mg 2+ ; but these metal ions are bound to phytic acid, which acts as an antinutrient. Treatment of chickpea flour with yeast phytase hydrolyzed the phytic acid and released the bound metal ions. The ability of yeast phytase to improve mineral mobilization and dephytinization of chickpea flour suggests its potential application in food processing and feed industry.

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Evaluation of phytic acid utilization by S. cerevisiae strains used in fermentation processes and biomass production

Mikulski

Kłosowski

2016

J. Basic Microbiol.

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Saccharomyces cerevisiae is a well-studied yeast species used mainly in fermentation processes, bakery, and for SCP (Single Cell Protein) acquisition. The aim of the study was to analyze the possibility of phytic acid utilization as one of the hydrolysis processes carried out by yeast. The analysis of 30 yeast strains used in fermentation and for biomass production, that were grown in media containing phytic acid, revealed a high variability in the biomass production rate and the capability to hydrolyze phytates. No correlation between a high biomass concentration and a high level of phytate hydrolysis was found. Only four analyzed strains (Bayanus IOC Efficience, Sano, PINK EXCEL, FINAROME) were able to reduce the phytic acid concentration by more than 33.5%, from the initial concentration 103.0 ± 2.1 μg/ml to the level below 70 μg/ml. The presented results suggest that the selected wine and fodder yeast can be used as in situ source of phosphohydrolases in fermentation processes, and especially in the production of fodder proteins. However, further studies aimed at the optimization of growing parameters, such as the maximization of phytase secretion, and a comprehensive analysis of the catalytic activity of the isolated phosphohydrolases, are necessary.

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Purification and biochemical properties of an extracellular acid phytase produced by the Saccharomyces cerevisiae CY strain

Cited by 23 publications

References 32 publications

Phytase-active yeasts from grain-based food and beer

Phytase-active yeasts from grain-based food and beer

Selection of Phytase Producing Yeast Strains for Improved Mineral Mobilization and Dephytinization of Chickpea Flour

Evaluation of phytic acid utilization by S. cerevisiae strains used in fermentation processes and biomass production

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