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.