Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Progressive Screening of Thermostable Yeasts for Phytase Production

  • Ries, Edi Franciele (Food Science Department, Faculty of Food Engineering, Campinas State University (UNICAMP)) ;
  • Macedo, Gabriela Alves (Food Science Department, Faculty of Food Engineering, Campinas State University (UNICAMP))
  • Published : 2009.06.30
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Abstract

Biotechnological phytase preparations are commercially available and are currently used in animal feeding. However, thermostability constraints, low yields, and the high cost of the enzyme have limited its use. This study represents a new perspective for the food enzyme market. The research screened thermostable yeast strains for their ability to produce phytase. The screening was carried out with a gradual increase in temperature ($30-48^{\circ}C$). Sixteen strains (1 strain identified as Saccharomyces cerevisiae) maintained the ability to produce phytase at $48^{\circ}C$ and their phytase activity was confirmed using 2 phytase assay methodologies. The yeast strains tested in this study seem to be potential efficient producers of phytase, indicating a possible new source of thermostable phytase of commercial interest, particularly that from S. cerevisiae.

Keywords

References

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