Isolation and Characterization of Phytase Producing Bacteria of Himachal Pradesh Origin

Abstract

Reduction of phytic acid with the help of phytases as a hydrolysing enzyme is used to eliminate the anti-nutritional activity of phytic acid. This property of phytase enables phytases to be used in various feed and food additive. Effectiveness of phytases is highly dependent on the physical as well as cultural conditions used during production such as temperature and pH. The sources of phytases range from micro organisms to higher organisms like plants. Usually the bacterial phytases show maximum activity in the range of 25 oC to 70 oC and the pH ranges from 4 to 9. Phytases have applications in the food industry such as in bread making industries, as an additive, in plant growth promotion and also helpful in overcoming phosphorous pollution. This study shows maximum bacterial phytase activity is found to be at 35 oC and pH 5. Optimum incubation period came out to be 24 hours at the agitation speed of 150 rpm. Optimum carbon source and optimum nitrogen sources for the maximal phytase production observed to be wheat bran and ammonium nitrate respectively. In the current study, the overall tenfold increase in phytase production was obtained through the OVAT approach.