Fermented foods are experiencing a resurgence due to the consumers' growing interest in
foods that are natural and health promoting. Microbial fermentation is a biotechnological …

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 …

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 …

One of the greatest challenges is to reduce malnutrition worldwide while promoting
sustainable agricultural and food systems. This is a daunting task due to the constant growth …

Microbial phytases are enzymes that break down phytic acid, an anti-nutritional compound
found in plant-based foods. These enzymes which are derived from bacteria and fungi have …

Baking is a universal process for the preparation of baked products like, bread, biscuits,
pastries, cookies, crackers, pies, and others. Although usage of enzymes in bakery is quite …

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 a group of enzymes that hydrolyze the phospho-monoester bonds of phytates.
Phytates are one of the major forms of phosphorus found in plant tissues. Fungi are mainly …

The review describes the advances in the phytase immobilization for the past decade and
their biotechnological applications. Different approaches for phytase immobilization are …

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 …