ReviewCurrent microbiology2023
Microbial Phytases: Properties and Applications in the Food Industry.
Review in Current microbiology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
19 citing papers in PubMed, 76 citations in OpenAlex.
- Comprehensive Characterization of the Bioactive Profile inFoods (Basel, Switzerland) · 2026Article
- Gap Analysis of Metabolic Conversions of Off-Flavors and Antinutrients in Plant-Based Substrates.Comprehensive reviews in food science and food safety · 2026Review
- Characterization and CLEA immobilization of Talaromyces pinophilus phytase produced in Komagataella phaffii.Archives of microbiology · 2026Article
- Screening of probiotics for promoting mineral absorption based onFrontiers in microbiology · 2026Article
- Genomic and phenotypic analysis ofFrontiers in microbiology · 2026Article
- Fermentation Technologies to Produce and Improve Alternative Protein Sources.Foods (Basel, Switzerland) · 2025Review
- Advancements in Microbial Applications for Sustainable Food Production.Foods (Basel, Switzerland) · 2025Review
- Food, Health, and Environmental Impact of Lactic Acid Bacteria: The Superbacteria for Posterity.Probiotics and antimicrobial proteins · 2025Review
- Synergistic Effects of an Eight-Week Resistance Training and Probiotic Supplementation on Bone Metabolism in Ovariectomized Rats.Preventive nutrition and food science · 2025Article
- Bioprocessing and characterization of thermostable phytase from Aspergillus terreus, an endophyte of Catharanthus roseus, with a potential activity to hydrolyze phytic acid in wheat bran.BMC biotechnology · 2025Article
- Evaluating the nutritional impact of co-expressed phytase genes from Escherichia coli and Aspergillus niger in Pichia pastoris on broiler chickens.Tropical animal health and production · 2025Article
- Isolation, Identification, and Fermentation Optimization of Phytase-Producing Bacteria and Their Effects on Soybean Seedlings.Applied biochemistry and biotechnology · 2025Article
- Evaluation of protexin probiotics on the growth, and health of Cirrhinus mrigala (Mrigal).Scientific reports · 2025Article
- Inositol phosphates as an overlooked phosphorous source in marine ecosystems.The ISME journal · 2025Article
- Unlocking microbial interactions: Multi-Plant-based-substrate fermentation with water kefir starters for functional beverage innovation.Current research in food science · 2025Article
- Characterization of fermented foods: bone health.Frontiers in nutrition · 2025Review
- Article
- Bacterial Degradation of Antinutrients in Foods: The Genomic Insight.Foods (Basel, Switzerland) · 2024Review
- Surface Engineering ofCurrent issues in molecular biology · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 5 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 diverse properties and can function under different pH and temperature conditions. Their ability to convert phytic acid into inositol and inorganic phosphate makes them valuable in food processing. The application of microbial phytases in the food industry has several advantages. Firstly, adding them to animal feedstuff improves phosphorus availability, leading to improved nutrient utilization and growth in animals. This also reduces environmental pollution by phosphorus from animal waste. Secondly, microbial phytases enhance mineral bioavailability and nutrient assimilation in plant-based food products, counteracting the negative effects of phytic acid on human health. They can also improve the taste and functional properties of food and release bioactive compounds that have beneficial health effects. To effectively use microbial phytases in the food industry, factors like enzyme production, purification, and immobilization techniques are important. Genetic engineering and protein engineering have enabled the development of phytases with improved properties such as enhanced stability, substrate specificity, and resistance to degradation. This review provides an overview of the properties and function of phytases, the microbial strains that produce them, and their industrial applications, focusing on new approaches.
Indexed as
Identifiers
What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.