- Phytase is an enzyme
that can break down the undigestible phytic acid (phytate) part found in
grains and oil seeds and thus release digestible phosphorus, calcium and
can be purified from transgenic microbes. Phytase has
been produced recently in transgenic canola, alfalfa and
rice plants. Phytase can also be massively produced
through cellulosic biomass fermentation using
genetically modified (GM) yeast.
- Phytase is widespread
in nature, occurring in microorganisms, plants, as well as in some
animal tissues. Several phytases have been cloned and characterized,
such as fungal phytase from Aspergillus ficuum, bacterial phytase from
Escherichia coli and a mammalian phytase.
- Aspergillus niger
morphology and phytase production were investigated in submerged and
- Phytate behaves in a
broad pH range as a highly negatively charged ion and has therefore a
tremendous affinity for food components with positive charge(s), such as
minerals, trace elements and proteins
- Phytases are of great
interest for biotechnological applications, in particular for the
reduction of phytate content in feed and food
- A culture enrichment
technique was used to isolate phytase-producing microorganisms. Also,
microorganisms from various culture collections were tested for their
- Advanced Technology
in Biotechnology, have developed a novel bacterial AppA2 phytase and an
efficient yeast expression system to produce the needed enzyme.
- The global market for
industrial enzymes is estimated at $2 billion. Volume growth of
industrial enzymes is between 4% and 5% AAGR (average annual growth
rate), which is accompanied by decreasing prices, due to the increase in
the number of smaller players competing in the market.
- The level of phytase
usage varies depending on the concentration of the product selected,
recent work supports that 250 FTU/kg of phytase added to diets of
growing pigs maintained performance compared to diets without phytase.
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