Sourdough fermentation is an ancient technique to ferment cereal flour that improves bread
quality, bringing nutritional and health benefits. The fermented dough has a complex …

Abstract Background Phytic acid (Phytate) present in plant-based foods is an anti-nutrient
because of its tendency to chelate various nutrients thus reducing their bioavailability in …

Positive effects of fermented foods consumption on humans have stimulated lots of research
attention. In this study, we investigated the probiotic potentials, antagonistic activities, and …

Complex carbohydrates, proteins, and other food components require a longer digestion
process to be absorbed by the lining of the alimentary canal. In addition to the enzymes 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 …

A total of 15 isolates of lactic acid bacteria (LAB) were isolated from traditional pickles of
rural and urban areas of Himachal Pradesh. These isolates were identified as Enterococcus …

The quality of sourdough bread mainly depends on metabolic activities of lactic acid bacteria
(LAB). The exopolysaccharides (EPS) produced by LAB affect positively the technological …

Probiotics play a vital role in clinical applications for the treatment of diarrhea, obesity and
urinary tract infections. Phytate, an anti-nutrient, chelates essential minerals that are vital for …

Phosphorus is one of nature's paradoxes as it is life's bottleneck for subsistence on earth but
at same time is detrimental in surplus quantities in an aquatic environment. Phosphorus …

In this study, Lactobacillus brevis isolated from kashar cheese was identified by 16s rRNA
method, phytase enzyme from bacteria was partially purified and characterized. Work …