01815nas a2200169   4500008004100000245015000041210006900191260000800260300001200268490000700280520116000287100002501447700001601472700001801488700001901506856012001525       2018                        eng d00aDephytinizing and probiotic potentials of saccharomyces cerevisiae (NCIM 3662) strain for amelioration of nutritional quality of functional foods0 aDephytinizing and probiotic potentials of saccharomyces cerevisi  cMAR  a604-6170 v113 aIncrease of undigested complexes of phytic acid in food is gaining serious attention to overcome nutritional challenges due to chelation effects. We investigated soil-borne yeast phytase from Saccharomyces cerevisiae (NCIM 3662) for dephytinization of foods, probiotic properties, and process development. The strain produced 45 IU/DCG by cell-bound phytase in an unoptimized medium was increased fourfold (164 IU/DCG) in 12 h using statistical media optimization. The process was scaled-up up to 10-L fermenter scale with increased phytase productivity of 6.4 IU/DCG/h as compared to the lab scale. The strain displayed probiotic characteristics like tolerance to artificial gastric acid conditions, hydrophobicity, autoaggregation, coaggregation, and bile salt hydrolase (BSH) activity. Further, it could dephytinize (removal of phytic acid; an anti-nutritional factor) functional foods like ragi (finger millet) flour, soya flour, chickpea flour, and poultry animal feed. A combination of cell-bound dephytinizing phytase and nutrition-ameliorating probiotic traits of S. cerevisiae (NCIM 3662) presents profound applications in food technology sector.1 aPuppala, Kumar, Raja1 aKumar, Ravi1 aKhire, Jayant1 aDharne, Mahesh  uhttps://library.ncl.res.in/content/dephytinizing-and-probiotic-potentials-saccharomyces-cerevisiae-ncim-3662-strain