Jain Jinender, Singh Bijender
Laboratory of Bioprocess Technology, Department of Microbiology, Maharshi Dayanand University, Rohtak, Haryana, 124001, India.
Appl Biochem Biotechnol. 2017 Apr;181(4):1485-1495. doi: 10.1007/s12010-016-2297-z. Epub 2016 Oct 29.
Development of an ideal process for reduction of food phytates using microbial phytases is a demanding task by all food and feed industries all over the world. Phytase production by Bacillus subtilis subsp. subtilis JJBS250 isolated from soil sample was optimized in submerged fermentation using statistical tools. Among all the culture variables tested, sucrose, sodium phytate and Tween-80 were identified as the most significant variables using the Placket-Burman design. Further optimization of these variables resulted in a 6.79-fold improvement in phytase production (7170 U/L) as compared to unoptimized medium. Supplementation of microbial phytases (fungal and bacterial) resulted in improved bioavailability of nutritional components with the concomitant liberation of inorganic phosphorus, reducing sugar, soluble protein and amino acids, thus mitigating anti-nutritional properties of phytic acid.
开发一种使用微生物植酸酶降低食品中植酸盐的理想工艺，是全球所有食品和饲料行业面临的一项艰巨任务。利用统计工具，对从土壤样本中分离出的枯草芽孢杆菌枯草亚种JJBS250在深层发酵中生产植酸酶的过程进行了优化。在所有测试的培养变量中，使用Placket-Burman设计确定蔗糖、植酸钠和吐温80为最显著的变量。与未优化的培养基相比，对这些变量的进一步优化使植酸酶产量提高了6.79倍（7170 U/L）。添加微生物植酸酶（真菌和细菌来源）提高了营养成分的生物利用率，同时释放出无机磷、还原糖、可溶性蛋白质和氨基酸，从而减轻了植酸的抗营养特性。
