Int J Enteric Pathog. 2013;1(1): e9359. doi: 10.17795/ijep9359

Research Article

Phytase Activity of Lactic Acid Bacteria Isolated from Dairy and Pharmaceutical Probiotic Products


Cited by CrossRef: 9


1- Khodaii Z, Zadeh M, Kamali J, Mehrabani Natanzi M. Enhanced iron absorption from lactic acid fermented bread (an in vivo/ex vivo study). Gene Reports. 2019;15:100389 [Crossref]
2- Ng'ong'ola-Manani T, Østlie H, Mwangwela A, Wicklund T. Metabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybean-maize blends. Food Sci Nutr. 2014;2(6):768 [Crossref]
3- Priyodip P, Prakash P, Balaji S. Phytases of Probiotic Bacteria: Characteristics and Beneficial Aspects. Indian J Microbiol. 2017;57(2):148 [Crossref]
4- Pakbaten B, Majidzadeh Heravi R, Kermanshahi H, Sekhavati M, Javadmanesh A, Mohammadi Ziarat M. Production of Phytase Enzyme by a Bioengineered Probiotic for Degrading of Phytate Phosphorus in the Digestive Tract of Poultry. Probiotics & Antimicro Prot. 2018; [Crossref]
5- Feizabadi M. International Journal of Enteric Pathogens: A Highly Demanded Journal by Different Specialties. Int J Enteric Pathog. 2013;1(2):34 [Crossref]
6- Niamah A, Sahi A, Al-Sharifi A. Effect of Feeding Soy Milk Fermented by Probiotic Bacteria on Some Blood Criteria and Weight of Experimental Animals. Probiotics & Antimicro Prot. 2017;9(3):284 [Crossref]
7- Sadishkumar V, Kolanchiammal R, Jeevaratnam K. The effect of Piper betle leaves on lacto-fermentation of idli batter, characterization and applicability of potent isolates in soymilk fermentation. Food Sci Biotechnol. 2015;24(6):2137 [Crossref]
8- Jalili Tabaii M, Chatraei N, Emtiazi G. Immobilisation of phytase producing Gluconacetobacter with bacterial cellulose nano-fibres and promotion of enzyme activities by magnetite nanoparticles . 2018;12(2):223 [Crossref]
9- Jiménez E, Yépez A, Pérez-Cataluña A, Ramos Vásquez E, Zúñiga Dávila D, Vignolo G, Aznar R. Exploring diversity and biotechnological potential of lactic acid bacteria from tocosh - traditional Peruvian fermented potatoes - by high throughput sequencing (HTS) and culturing. LWT. 2018;87:567 [Crossref]
10- González-Córdova A, Beltrán-Barrientos L, Santiago-López L, Garcia H, Vallejo-Cordoba B, Hernandez-Mendoza A. Phytate-degrading activity of probiotic bacteria exposed to simulated gastrointestinal fluids. LWT. 2016;73:67 [Crossref]