Microbial production of phytase enzyme from traditional indian fermented food (idli and jalebi batter)

Cereals and legumes contain high amount of phosphorus in the form of phytic acid or phytate. Due to the absence of phytatse enzyme, monogastric animals cannot digest phytic acid which is the nutritional constituent of animal diet. Phytic acid act as an anti-nutritional chelating agent of different metal ions like Ca, Mg, Fe, Zn. The main objectives of the research were to isolate and characterize phytase producing bacteria from traditional fermented foods like idli and jalebi batter, and optimize phytase production by the isolated strain of bacteria. A total of 10 samples collected from fermented idli and jalebi batter were streaked on phytase screening medium (PSM). Total 50 isolates having apparently different colony morphology were collected and screened based on their morphological properties. The selected 22 isolates were further evaluated among them, 4 isolates PR2, PR6, PR16, PR24 could be grown on PSM plate with 2.5% agar after incubation of 24 hr at 37°C temperature and shown phytase activity in shake flask experiment. Upon screening of 4 potential phytase producing strains, one isolated strain (PR6) was selected and was identified as Lactobacillus sp. PR6 through morphological and physiological characterization.PR6 showed 378 U/mL enzymatic activity upon enzymatic assay. This result was optimized the performance of this isolated at different parameters. PR6 showed best results at pH 5.5 and temp 40°C with glucose and sucrose as carbon source and yeast extract as nitrogen source.