Review of the beneficial and anti-nutritional qualities of phytic acid, and procedures for removing it from food products
Phytic acid (PA) is the primary phosphorus reserve in cereals and legumes which serves the
biosynthesis needs of growing tissues during germination. It is generally considered to be …
biosynthesis needs of growing tissues during germination. It is generally considered to be …
Opportunities for mobilizing recalcitrant phosphorus from agricultural soils: a review
Background Phosphorus (P) fertilizer is usually applied in excess of plant requirement and
accumulates in soils due to its strong adsorption, rapid precipitation and immobilisation into …
accumulates in soils due to its strong adsorption, rapid precipitation and immobilisation into …
Enzyme‐producing bacteria isolated from fish gut: a review
Digestion of food depends on three main factors:(i) the ingested food and the extent to which
the food is susceptible to the effects of digestive enzymes,(ii) the activity of the digestive …
the food is susceptible to the effects of digestive enzymes,(ii) the activity of the digestive …
Insight into phytase-producing microorganisms for phytate solubilization and soil sustainability
The increasing demand for food has increased dependence on chemical fertilizers that
promote rapid growth and yield as well as produce toxicity and negatively affect nutritional …
promote rapid growth and yield as well as produce toxicity and negatively affect nutritional …
Isolation of culturable phosphobacteria with both phytate-mineralization and phosphate-solubilization activity from the rhizosphere of plants grown in a volcanic soil
Chilean volcanic soils contain large amounts of total and organic phosphorus, but P
availability is low. Phosphobacteria [phytate-mineralizing bacteria (PMB) and phosphate …
availability is low. Phosphobacteria [phytate-mineralizing bacteria (PMB) and phosphate …
[HTML][HTML] Microbial phytase: Their sources, production, and role in the enhancement of nutritional aspects of food and feed additives
Phosphorous is one of the important elements for life but its surplus amount is not good. It
can be retrieved for being reused but can not be produced. It's a good thing that phosphorus …
can be retrieved for being reused but can not be produced. It's a good thing that phosphorus …
Current and future biotechnological applications of bacterial phytases and phytase-producing bacteria
Phytases are a group of enzymes capable of releasing phosphate from phytate, one of the
most abundant forms of organic phosphate in the natural environment. Phytases can be …
most abundant forms of organic phosphate in the natural environment. Phytases can be …
Postharvest handling and storage of fresh cassava root and products: a review
The increase in global demand for healthy food products and initiatives to ensure food
security in develo** countries has focused on the cultivation of drought-resistant and …
security in develo** countries has focused on the cultivation of drought-resistant and …
The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation
Lactic acid fermentation of cereal flours resulted in a 100 (rye), 95− 100 (wheat), and 39−
47%(oat) reduction in phytate content within 24 h. The extent of phytate degradation was …
47%(oat) reduction in phytate content within 24 h. The extent of phytate degradation was …
β-Propeller phytases: diversity, catalytic attributes, current developments and potential biotechnological applications
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 …
β-Propeller phytase (BPPhy) belongs to a special class of microbial phytases that is …