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Table 2 Stability of extracellular phytase from yeast strains at different temperature

From: Production and characterization of volatile compounds and phytase from potentially probiotic yeasts isolated from traditional fermented cereal foods in Nigeria

Temperature (°C)

Relative phytase activity (%)

P. kudriavzevii OG32

C. tropicalis BOM21

20

79.25

100

30

87.42

97.14

37

100

87.14

50

90.57

91.43