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
87.14
50
90.57
91.43