Table of Contents
ISRN Chemical Engineering
Volume 2012, Article ID 479167, 5 pages
Research Article

Culture Condition Improvement for Phytase Production in Solid State Fermentation by Aspergillus ficuum Using Statistical Method

Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran

Received 12 October 2012; Accepted 31 October 2012

Academic Editors: K. Okumura, T. Panda, and F. Secundo

Copyright © 2012 H. Jafari-Tapeh et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The effective factors on phytase production by Aspergillus ficuum PTCC 5288 were studied using solid-state fermentation method in 250 ml shake flask. The effective process parameters on phytase production were identified using Plackett-Burman design. Four factors were identified of different variables, including glucose, moisture, MgSO4, and fermentation time, which were the most significant. The optimum levels of these significant parameters were determined through response surface methodological approach as follows: 10.14% glucose, 62.69% moisture, 0.46% MgSO4 and 119.23 h. The maximum predicted amount of phytase was 24.33 U/gds and the produced amount of phytase under these conditions was 25.6 U/gds, which indicates the efficacy of the model for prediction of phytase production content under different medium conditions.