Production of Phytase by Lactic Acid Bacteria Isolated from Fermented Cereals:- Ohaegbu, Chinedu G

ABSTRACT

Phytic acid, which is a form of phosphate, is found in all plant-based foods. Phosphorus is a crucial nutrient for animals as it is found in plant seeds and feeding plants, but not digested by humans or monogastric animals (Fischer et al., 2014). It interacts with essential molecules such as iron, calcium, and protein, to produce a salt called phytate (Kumar et al., 20 I 0). Von Grebmer et al. (2014) identified phytic acid as a negatively charged Phytate in mono-, di- or trivalent metal salts. This occurs due to the varying affinity of phytic acid protons for dissociation in relation to their pH range in the stomach and small intestine (Sreedevi and Reddy, 2013). Phytic acid salts, also known as phytate or myo-inositol hexakisdihydrogen phosphate, are the primary storage units for both myoinositol and phosphate in oilseeds, legumes and cereal grains (Priyodip et al., 2017). Due to their low solubility in the upper gastrointestinal tract's pH conditions, which is where most minerals are absorbed, these salts tend to precipitate as pH increases (Rutherfurd et al., 2014).