Background: Phytic acid acts as anti-nutritional factor in food and feed ingredients for
monogastric animals as they lack phytases.
Objective: Phytase production by Bacillus subtilis subsp. subtilis JJBS250 was studied in solid-state
fermentation and its applicability in dephytinization of food.
Methods: Bacterial culture was grown in solid state fermentation using wheat bran and various culture
conditions were optimized using ‘One variable at a time’ (OVAT) approach. Effects of different
substrates (wheat bran, wheat straw, sugarcane bagasse), incubation time (24, 48, 72 and 96 h),
incubation temperatures (25, 30, 35 and 40oc), pH (4.0, 5.0, 6.0, 7.0 and 8.0) and moisture content
(1:1.5, 1:2.0, 1:2.5 and 1:3) were studied on phytase production. Bacterial phytase was used in dephytinization
of food samples.
Results: Optimization of phytase production was studied in solid state fermentation (SSF) using
‘One variable at a time’ (OVAT) approach. Bacillus subtilis subsp. subtilis JJBS250 grew well in
various agroresidues in SSF and secreted high enzyme titres using wheat bran at 30oc and pH 5.0
after incubation time of 48 h with substrate to moisture ratio of 1:3. Glucose and ammonium sulphate
supplementation to wheat bran further enhanced phytase production in SSF. Optimization of
phytase production resulted in 2.4-fold improvement in phytase production in solid state fermentation.
The enzyme resulted in dephytinization of wheat and rice flours with concomitant release of
inorganic phosphate, reducing sugar and soluble protein.
Conclusion: Optimization resulted in 2.34-fold enhancement in phytase production by bacterial
culture that showed dephytinization of food ingredients with concomitant release of nutritional
components. Therefore, phytase of B. subtilis subsp. subtilis JJBS250 could find application in improving
nutritional quality of food and feed of monogastric animals.