Improved phytase production by a thermophilic mould Sporotrichum thermophile in submerged fermentation due to statistical optimization.
Culture variables affecting phytase production by a thermophilic mould Sporotrichum thermophile in submerged fermentation were optimized. Soluble starch, peptone, Tween-80 and sodium phytate were identified by Plackett-Burman design as the most significant factors to affect phytase production. The 2(4) full factorial central composite design of response surface methodology was applied for optimizing the concentrations of the significant variables and to delineate their interactions. Starch, Tween-80, peptone and sodium phytate at 0.4%, 1.0%, 0.3% and 0.3% supported maximum enzyme titres, respectively. An overall 3.73-fold improvement in phytase production was achieved due to optimization. When sodium phytate was substituted with wheat bran (3%), the phytase titre in the former was comparable with that in the latter.
Singh
Bijender
B
Department of Microbiology, University of Delhi South Campus, Benito Juarez Road, New Delhi 110 021, India.
Satyanarayana
T
T
D010832:6-Phytase / Q000378:metabolism*; D019149:Bioreactors / Q000382:microbiology*; D018929:Cell Culture Techniques / Q000379:methods*; D049109:Cell Proliferation; D002470:Cell Survival; D003627:Data Interpretation, Statistical; D005285:Fermentation; D008954:Models, Biological; D015233:Models, Statistical; D011786:Quality Control; D013175:Sporothrix / Q000502:physiology*
D010832:6-Phytase