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Fungal Phytases: Biotechnological Applications in Food and Feed Industries

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Recent Advancement in White Biotechnology Through Fungi

Part of the book series: Fungal Biology ((FUNGBIO))

Abstract

Phytases are found naturally in many organisms especially in different classes of plants and microbes. Interest in these enzymes has been motivated by the fact that phytase supplements increase the bioavailability of phosphorus in food and feed which also reduce phosphorus pollution resulting from its excretion by livestock. Although phytases are reported to be produced by different biofactories, fungal microorganisms are widely used for their production on the commercial scale. Phytases can be produced by fungi in different cultivation systems including both solid-state and submerged fermentation systems. Different factors influence the yield of produced phytases including carbon and nitrogen sources, pH, temperature, incubation time, inoculum age, and size. Variety of natural and recombinant expression systems employing different types of fungi are used to enhance the overall productivity. This chapter focuses on the production of fungal phytases, their downstream processing and formulation, as well as their applications in food and feed industries.

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Acknowledgments

The authors would like to thank the MOHE and Universiti Teknologi Malayisa (UTM) for HICOE grant no. RJ13000.7846.4J262 that financially supported this research. This work was also supported by SBG Feed Sdn. Bhd. (Pasir Gudang, Johor, Malaysia) through industrial research grant.

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Authors and Affiliations

  1. Institute of Bioproduct Development (IBD), Universiti Teknologi Malaysia (UTM), Skudai, Johor, Malaysia

    Daniel Joe Dailin, Siti Zulaiha Hanapi, Jennifer Eyahmalay & Hesham El Enshasy

  2. Department of Bioprocess and Polymer Engineering, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia

    Daniel Joe Dailin, Nur Izyan Wan Azelee, Jennifer Eyahmalay & Hesham El Enshasy

  3. Department of Zoology, Faculty of Science, King Saud University, Riyadh, Saudi Arabia

    Elsayed Ahmed Elsayed

  4. Department of Chemistry Natural and Microbial Products, Pharmaceutical Industries Division, National Research Centre, Gizza, Egypt

    Elsayed Ahmed Elsayed

  5. Faculty of Mathematics and Natural Sciences, Universitas Negeri Jakarta, Jakarta, Indonesia

    Dalia Sukmawati

  6. SBG Agrifeed (M) Sdn Bhd, Pasir Gudang, Johor, Malaysia

    Jennifer Eyahmalay & Vickpasubathysiwa Siwapiragam

  7. City of Scientific Research and Technological Applications (SRTA-City), New Borg El Arab, Alexandria, Egypt

    Hesham El Enshasy

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  1. Department of Biotechnology, Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour, Himachal Pradesh, India

    Ajar Nath Yadav

  2. Dr. Ram Manohar Lohia Avadh University, Faizabad, Uttar Pradesh, India

    Sangram Singh

  3. Biotechnology, Biotech Park, Lucknow, Uttar Pradesh, India

    Shashank Mishra

  4. Department of Zoology, Dr. Ram Manohar Lohia Avadh University, Gonda, Uttar Pradesh, India

    Arti Gupta

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Dailin, D.J. et al. (2019). Fungal Phytases: Biotechnological Applications in Food and Feed Industries. In: Yadav, A., Singh, S., Mishra, S., Gupta, A. (eds) Recent Advancement in White Biotechnology Through Fungi. Fungal Biology. Springer, Cham. https://doi.org/10.1007/978-3-030-14846-1_2

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