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 40°C), 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 30°C 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.

背景：植酸在单胃动物的食物和饲料成分中充当抗营养因子，因为它们缺乏植酸酶。

目的：枯草芽孢杆菌亚种产生植酸酶。对枯草杆菌JJBS250进行固态发酵及其在食品脱植素化中的适用性研究。

方法：使用麦麸在固态发酵中培养细菌培养物，并使用“一次一个变量”（OVAT）方法优化各种培养条件。不同底物（麦麸、麦秸、甘蔗渣）、培养时间（24、48、72和96小时）、培养温度（25、30、35和40°C）、pH（4.0、5.0、6.0、 7.0 和 8.0) 和水分含量 (1:1.5, 1:2.0, 1:2.5 和 1:3) 对植酸酶生产进行了研究。细菌植酸酶用于食品样品的脱植素化。

结果：使用“一次一个变量”(OVAT) 方法在固态发酵 (SSF) 中研究了植酸酶生产的优化。枯草芽孢杆菌亚种。枯草芽孢杆菌 JJBS250 在 SSF 中的各种农残中生长良好，在 30°C 和 pH 5.0 条件下，在底物与水分比为 1:3 的条件下孵育 48 小时后，使用麦麸分泌高酶滴度。向麦麸中添加葡萄糖和硫酸铵可进一步提高 SSF 中植酸酶的产量。植酸酶生产的优化使固态发酵中植酸酶的生产提高了 2.4 倍。该酶导致小麦和米粉脱植素，同时释放无机磷酸盐、还原糖和可溶性蛋白质。

结论：优化导致通过细菌培养的植酸酶产量提高 2.34 倍，这表明食品成分脱植素化并伴随营养成分的释放。因此，枯草芽孢杆菌亚种的植酸酶。枯草芽孢杆菌JJBS250可用于改善单胃动物食品和饲料的营养品质。