Reduction of phytic acid content in canola meal by solid state fermentation.

Abstract

Solid state fermentation of canola meal has been carried out for the reduction of its phytic acid content. Several microorganisms were surveyed for this purpose. The phytic acid content of canola meal was reduced by 26%, 60% and 66% using Saccharomyces cerevisiae, Rhizopus oligosporus NRRL 2990 and Aspergillus niger NRC 401121 respectively after 120 hours of fermentation. Aspergillus ficuum NRRL 3135 was found to be the best for the reduction of phytic acid content. For this reason, this microorganism was studied more extensively. In the study of the phytase (EC 3.1.3.8) from Aspergillus ficuum NRRL 3135, it was found that the production of the enzyme in a submerged batch process was inhibited by high concentrations of glucose. The inhibition was overcome by applying a fed batch technique in the production of the enzyme. Tests carried out at different oxygen concentrations revealed that aeration had a beneficial effect on the production of the enzyme. (Abstract shortened by UMI.)