Phytase activity from Aspergillus oryzae AK9 cultivated on solid state soybean meal medium

Autor:	Saovanee Dharmsthiti, Suthum Intarareugsorn, Kwanjira Chantasartrasamee, Duangnetre Israngkul Na Ayuthaya
Rok vydání:	2005
Předmět:	biology Chemistry Soybean meal Substrate (chemistry) Bioengineering biology.organism_classification Trypsin Applied Microbiology and Biotechnology Biochemistry Enzyme assay Solid-state fermentation Aspergillus oryzae biology.protein medicine Phytase Food science Digestion medicine.drug
Zdroj:	Process Biochemistry. 40:2285-2289
ISSN:	1359-5113
DOI:	10.1016/j.procbio.2004.03.019
Popis:	Phytase from a soy sauce koji mould was produced by solid state fermentation using soybean meal as the main substrate. The cultivation was carried out at 30 °C for 96 h. Characterization of the crude phytase showed that the maximum activity was obtained when the reaction was carried out at 75 °C and pH 5.0. However, after 2-h storage at different pH, maximum remaining activities were obtained when stored at pH 3.6 and 5.5 possibly indicting the presence of two distinct phytase enzymes. However, at different temperatures, there was only one peak of maximum remaining activity after 2-h storage at 40 °C. The presence of trypsin and taurochlorate at 1.0% (w/v) did not affect enzyme activity. Digestion of pre-mixed chicken feed with the enzyme koji at approximately 500 U/kg feed in the presence of 1% each of trypsin and taurochlorate increased the phosphate and protein available for animal consumption.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::aa563a71c53273ad830983260dfe59e5 https://doi.org/10.1016/j.procbio.2004.03.019 Zobrazit plný text záznamu Full Text from ScienceDirect