Lignin has a significant and largely unrealized potential as a source for the sustainable
production of fuels and bulk high-value chemicals. It can replace fossil-based oil as a …

The nearly ubiquitous consumption of cereals all over the world gives cereals an important
position in international nutrition. Besides the high starch content as energy source, cereals …

Solid-state fermentation has emerged as a potential technology for the production of
microbial products such as feed, fuel, food, industrial chemicals and pharmaceutical …

Sourdough technology is widely used; it is employed in bread making and for the production
of cakes. Sourdough is characterized by a complex microbial ecosystem, mainly …

Phytases are phosphohydrolytic enzymes that initiate stepwise removal of phosphate from
phytate. Simple-stomached species such as swine, poultry, and fish require extrinsic …

Agricultural and food-industry residues constitute a major proportion (almost 30%) of
worldwide agricultural production. These wastes mainly comprise lignocellulosic materials …

Lactic acid bacteria (LAB) are the dominant microorganisms in sourdoughs, and the
rheology, flavour and nutritional properties of sourdough-based baked products greatly rely …

Phytases are phosphohydrolases that initiate the step-wise removal of phosphate from
phytate. These enzymes have been widely used in animal feeding to improve phosphorus …

The phytase activity of 12 species of sourdough lactic acid bacteria was screened. It was
intracellular only, largely distributed among the species and strains of Lactobacillus …

Phytases are a group of enzymes that hydrolyze the phospho-monoester bonds of phytates.
Phytates are one of the major forms of phosphorus found in plant tissues. Fungi are mainly …