Free and immobilized Aspergillus oryzae SBS50 producing protease-resistant and thermostable phytase.

Abstract

Optimization for enhanced phytase production by Aspergillus oryzae SBS50 in submerged fermentation was investigated using Taguchi design. In first step design, starch, beef extract, magnesium sulphate, ferrous sulphate and Tween 80 were identified as significant factors affecting phytase production. These significant factors were further optimized at four different levels using a second Taguchi design and were observed that 1% starch, 2% beef extact, 3% Tween 80, 0.1% magnesium sulphate and 0.225% ferrous sulphate supported maximum phytase production (47,432U/L). The use of Taguchi designed experiments resulted in 14.9-fold enhancement in phytase production compared to the medium optimized by 'one variable at a time' approach. Furthermore, 4% agar immobilized conidiospores of A. oryzae supported high phytase production compared with free cells and other matrices. Agar-immobilized conidiospores resulted in sustained phytase production up to eight repeated batch cycles followed by a decrease in enzyme titres.