Brewer's yeast efficiently degrades phytate phosphorus in a corn‐soybean meal diet during soaking treatment

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Abstract
Microbes such as yeast and Aspergillus are known to produce phytase, and Aspergillus phytase has been used as a feed additive for improving phytate‐phosphorus bioavailability in monogastric animals. We measured phytase activity in some by‐products from fermented food and beverage productions by yeast and Aspergillus. The phytase activity was as high as 3577 and 2225 PU/kg DM in raw and dried brewer's yeasts, respectively. On the other hand, the phytase activity was approximately 400 PU/kg DM in white‐wine yeast and red‐wine yeast. The phytase activity was further low in natto (fermented soybean) residue, soy sauce cake, rice brewer's grain and the activity was not detected in dried corn‐barley distiller's grain with soluble and sweet‐potato distiller's residue. The stability of phytase against pepsin was much lower in the brewer's yeast than in an Aspergillus phytase preparation. On the other hand, the addition of raw brewer's yeast effectively degraded phytate phosphorus in a corn‐soybean meal diet during soaking. These results suggest that phytase in the examined by‐products is not suitable for the phytase source of conventional diets, but that the soaking treatment with a raw brewer's yeast is an alternative method for improving phytate‐phosphorus bioavailability in corn‐soybean meal diets for pigs.

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