ArticleFrontiers in bioengineering and biotechnology2021
Screening For Yeast Phytase Leads to the Identification of a New Cell-Bound and Secreted Activity in
Article in Frontiers in bioengineering and biotechnology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed, 10 citations in OpenAlex.
- Gap Analysis of Metabolic Conversions of Off-Flavors and Antinutrients in Plant-Based Substrates.Comprehensive reviews in food science and food safety · 2026Review
- Primary high-throughput screening of engineered phytases by online monitoring of the oxygen transfer rate of Komagataella phaffii.Microbial cell factories · 2025Article
- Selection of yeasts and lactic acid bacteria to improve the nutritional quality, volatile profile, and biofunctional properties of chickpea flour.Current research in food science · 2025Article
- Bioprocesses with Reduced Ecological Footprint by MarineJournal of fungi (Basel, Switzerland) · 2021Article
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
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Abstract
Phytic acid is an anti-nutritional compound able to chelate proteins and ions. For this reason, the food industry is looking for a convenient method which allows its degradation. Phytases are a class of enzymes that catalyze the degradation of phytic acid and are used as additives in feed-related industrial processes. Due to their industrial importance, our goal was to identify new activities that exhibit best performances in terms of tolerance to high temperature and acidic pH. As a result of an initial screening on 21 yeast species, we focused our attention on phytases found in
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