Phytases belong to the class of phosphohydrolases that begin the step-wise hydrolysis of
phosphates from phytates. Phytates are a derivative of myo-inositol, which is the primary …

Phytases are phosphatases which stepwise remove phosphates from phytic acid or its salts.
β-Propeller phytase (BPPhy) belongs to a special class of microbial phytases that is …

Endophytic fungi are abundant and have been reported from all tissues such as roots,
stems, leaves, flowers, and fruits. In recent years, research into the beneficial use of …

Phytases release inorganic phosphorus from phytic acid or its salts, which are the major
forms of organic phosphorus in plant-derived food and feed ingredients. These enzymes …

Phosphorus is an important macronutrient, but its availability in soil is limited. Many soil
microorganisms improve the bioavailability of phosphate by releasing it from various organic …

Myo-inositol phosphates (phytates) are important biological molecules produced largely by
plants to store phosphorus. Phytate is very abundant in many different soils making up a …

Phytases from plants and microorganisms release phospates from poorly soluble phytates,
making the phospates more accessible. In this review, some features and biochemical …

Phytases are important enzymes used for eliminating the anti-nutritional properties of phytic
acid in food and feed ingredients. Phytic acid is major form of organic phosphorus stored …

The application of enzymes improves the quality of processed foods, which enhances their
flavor and nutritional content. As enzymes have a significant part in the processing of food as …

Phytase is an enzyme applied in several fields, but its wider use is still limited due to its high
cost and poor stability, which can be overcome using immobilization techniques. Zeolites …