Phytate dephosphorylation byLactobacillus pentosusCFR3-Reference-Cited by-同舟云学术

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Phytate dephosphorylation byLactobacillus pentosusCFR3

Published:2017-05-08 Issue:7 Volume:52 Page:1552-1558
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Amritha Girish K.¹,Halami Prakash M.¹,Venkateswaran G.¹

Affiliation:

1. Microbiology and Fermentation Technology Department; CSIR-Central Food Technological Research Institute; Mysore 570020 Karnataka India

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13407/fullpdf

Reference25 articles.

1. A novel staining method for detecting phytase activity;Bae;Journal of Microbiological Methods,1999

2. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

3. Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1;De Angelis;International Journal of Food Microbiology,2003

4. A modified colorimetric method for phytic acid analysis in soybean;Gao;Crop Science,2007

5. Phytase for food application;Greiner;Food Technology and Biotechnology,2006

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1. Phytase Production by Lactobacillus plantarum A1-E in Submerged and Solid-State Fermentation;agriTECH;2023-11-30

2. Relative phytase efficacy values as affected by response traits, including ileal microbiota composition;Poultry Science;2021-06

3. Partial characterization and purification of phytase fromLactobacillus plantarumCRL1964 isolated from pseudocereals;Journal of Basic Microbiology;2020-07-20

4. Impact of coccidiostat and phytase supplementation on gut microbiota composition and phytate degradation in broiler chickens;Animal Microbiome;2019-06-28

5. Technological properties ofLactobacillus plantarumstrains isolated from Siahmazgi cheese;Journal of Food Processing and Preservation;2018-04-23

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