Literature summary extracted from

Leenhardt, F.; Levrat-Verny, M.A.; Chanliaud, E.; Remesy, C.
Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity (2005), J. Agric. Food Chem., 53, 98-102.

Application

EC Number	Application	Comment	Organism
3.1.3.26	nutrition	moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity	Triticum aestivum

Organism

EC Number	Organism	UniProt	Comment	Textmining
3.1.3.26	Triticum aestivum	-	-	-

Temperature Range [°C]

EC Number	Temperature Minimum [°C]	Temperature Maximum [°C]	Comment	Organism
3.1.3.26	30	55	activity at 30°C is 10times lower than at 55°C	Triticum aestivum

pH Optimum

EC Number	pH Optimum Minimum	pH Optimum Maximum	Comment	Organism
3.1.3.26	5.5	-	at 30°C and at 55°C	Triticum aestivum

pH Range

EC Number	pH Minimum	pH Maximum	Comment	Organism
3.1.3.26	4.7	6.5	at 55°C, about 90% of maximal activity at pH 6.5 and pH 6.6, at 30°C about 80% of maximal activity	Triticum aestivum

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Release 2023.1 (January 2023)