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Information @ a Glance

General
  • 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 other nutrients.
  • Phytase 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.

Production Process

  • 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 solid-state fermentations.

Applications

  • 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

Technology

  • A culture enrichment technique was used to isolate phytase-producing microorganisms. Also, microorganisms from various culture collections were tested for their phytase-producing ability.
  • Advanced Technology in Biotechnology, have developed a novel bacterial AppA2 phytase and an efficient yeast expression system to produce the needed enzyme.

Market

  • 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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