Journal of Environmental Biology

Influence of culture conditions on production of phytase by Zygosaccharomyces bailii var. bailii

Suman Lata^1*, Smita Rastogi², Ashima Kapoor³ and Mohd. Imran⁴

¹Department of Bioengineering, Integral University, Lucknow-226 026, India

²Department of Biotechnology, Delhi Technological University, Delhi-110 042, India

³Department of Biotechnology, Meerut Institute of Engineering and Technology, Meerut-250 005, India

⁴Department of Biotechnology, Integral University, Lucknow-226 026, India

^*Corresponding Author?s E-mail: sumanbiotech@gmail.com

Publication Data

Paper received:

23 November 2013

Revised received:

10 September 2014

Accepted:

08 December 2014

Abstract

Microbial phytases are phosphohydrolytic enzymes which are gaining attention for their commercial exploitation in feed and food industry. In the present study, ten yeasts were isolated from different soil samples and screened for their phytase producing capability. Among these isolates, the most promising yeast strain was Zygosaccharomyces bailii var. bailii which produced highest phytase yield (6.36 U ml^-1) in malt yeast extract glucose peptone (MYGP) medium. In order to improve phytase production by Zygosaccharomyces bailii, different physio-chemical parameters were optimized. The optimal conditions for phytase production was found to be: incubation time-42 hr, temperature-30oC, medium pH-6.0 and substrate (calcium phytate) concentration-0.1%. Glucose at 0.5% concentration supported higher phytase production (13.75 U ml^-1) than other carbon sources tested. Metal ions (Ca⁺⁺, Na⁺, K⁺, Mg⁺⁺) and additives; ethylene diamine tetraacetate (EDTA), sodium dodecyl sulphate (SDS) and toluene did not affect enzyme production. However, Zn⁺⁺, Ni⁺⁺, Ba⁺⁺, Pb⁺⁺ and detergents like Triton X-100 and Tweens strongly inhibited (>90%) phytase production. An overall 2.21-fold enhancement in phytase activity (6.36→14.03 U ml^-1) was attained after optimization studies.     

 Key words

Phytic acid, Phytase, Phytate hydrolyzing enzyme, Submerged fermentation, Zygosaccharomyces bailii 

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