Phytate degradation by micro-organisms in synthetic media and pea flour

M. Fredrikson, T. Andlid, Auli Haikara, A.-S. Sandberg

Research output: Contribution to journalArticleScientificpeer-review

28 Citations (Scopus)

Abstract

Aims: To screen micro‐organisms for the ability to produce phytase enzyme(s) and to use promising strains for the fermentation of pea flour.

Methods and Results: Two methods using the indirect estimation of phytate degradation were evaluated and both shown to be inadequate. A third method, measuring the inositol phosphate (IP3–IP6) content directly during fermentation, was used instead of the indirect estimations of phytate degradation. In synthetic media, some strains required customized conditions, with no accessible phosphorus sources other than phytate, to express phytase activity. The repression of phytase synthesis by inorganic phosphorus was not detected during fermentation with pea flour as substrate and seemed to be less significant with a higher composition complexity of the substrate. None of the tested lactic acid bacteria strains showed phytase activity.

Conclusions: The methodology for the phytase screening procedure was shown to be critical. Some of the screening methods and media used in previous publications were found to be inadequate.

Significance and Impact of the Study: This paper highlights the pitfalls and difficulties in the evaluation of phytase production by micro‐organisms. The study is of great importance for future studies in this area.
Original languageEnglish
Pages (from-to)197-204
JournalJournal of Applied Microbiology
Volume93
Issue number2
DOIs
Publication statusPublished - 2002
MoE publication typeA1 Journal article-refereed

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6-Phytase
Phytic Acid
Peas
Flour
Fermentation
Phosphorus
Synthetic Chemistry Techniques
Inositol Phosphates
Lactic Acid
Bacteria
Enzymes

Keywords

  • phytase enzymes
  • phytase production
  • fermentation
  • pea flour
  • screening

Cite this

Fredrikson, M. ; Andlid, T. ; Haikara, Auli ; Sandberg, A.-S. / Phytate degradation by micro-organisms in synthetic media and pea flour. In: Journal of Applied Microbiology. 2002 ; Vol. 93, No. 2. pp. 197-204.
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Phytate degradation by micro-organisms in synthetic media and pea flour. / Fredrikson, M.; Andlid, T.; Haikara, Auli; Sandberg, A.-S.

In: Journal of Applied Microbiology, Vol. 93, No. 2, 2002, p. 197-204.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Phytate degradation by micro-organisms in synthetic media and pea flour

AU - Fredrikson, M.

AU - Andlid, T.

AU - Haikara, Auli

AU - Sandberg, A.-S.

PY - 2002

Y1 - 2002

N2 - Aims: To screen micro‐organisms for the ability to produce phytase enzyme(s) and to use promising strains for the fermentation of pea flour.Methods and Results: Two methods using the indirect estimation of phytate degradation were evaluated and both shown to be inadequate. A third method, measuring the inositol phosphate (IP3–IP6) content directly during fermentation, was used instead of the indirect estimations of phytate degradation. In synthetic media, some strains required customized conditions, with no accessible phosphorus sources other than phytate, to express phytase activity. The repression of phytase synthesis by inorganic phosphorus was not detected during fermentation with pea flour as substrate and seemed to be less significant with a higher composition complexity of the substrate. None of the tested lactic acid bacteria strains showed phytase activity.Conclusions: The methodology for the phytase screening procedure was shown to be critical. Some of the screening methods and media used in previous publications were found to be inadequate.Significance and Impact of the Study: This paper highlights the pitfalls and difficulties in the evaluation of phytase production by micro‐organisms. The study is of great importance for future studies in this area.

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