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Santos, M.M., de Rosa, A.S., Dal’boit, S., Mitchell, D.A. and Kriger, N. (2004) Thermal Denaturation: Is Solid-State Fermentation Really a Good Technology for the Production of Enzymes. Bioresource Technology, 99, 261-268.
https://doi.org/10.1016/j.biortech.2003.11.007

has been cited by the following article:

• TITLE: Optimization of Culture Conditions to Produce Phytase from Aspergillus tubingensis SKA

  AUTHORS: Samar S. Qasim, Khalida A. Shakir, A. B. Al-Shaibani, Marie K. Walsh

  KEYWORDS: Phytase, Aspergillus tubingensis SKA, Solid State Fermentation, Optimization

  JOURNAL NAME: Food and Nutrition Sciences, Vol.8 No.7, July 13, 2017

  ABSTRACT: The effects of nutrients and physical conditions on phytase production were investigated with a recently isolated strain of Aspergillus tubingensis SKA under solid state fermentation on wheat bran. The nutrient factors investigated included carbon source, nitrogen source, phosphate source and concentration, metal ions (salts) and the physical parameters investigated included inoculum size, pH, temperature and fermentation duration. Our investigations revealed that optimal productivity of phytase was achieved using wheat bran supplemented with: 1.5% glucose. 0.5% (NH4)2SO4, 0.1% sodium phytate. Additionally, optimal physical conditions were 1 × 105 spore/g substrate, initial pH of 5.0, temperature of fermentation 30°C and fermentation duration of 96 h. Overall, a 34% improvement in phytase activity was achieved by using the optimal conditions.