Characterization and identification of phytate solubilizing yeasts isolated from food grains

Phytase activity of bacteria, yeasts and moulds isolated from different ecosystems have been identified and studied by several researchers. The present study focused on isolation and identification of phytate solubilizing yeasts associated with freshly soaked cereals, pulses, condiments and oilseeds. Isolation on MRS-Calcium phytate at pH 6.2 ±0.2 resulted in a high diversity of microorganisms developing clear zones of phytate hydrolysis. Microscopic study revealed identification of three groups of phytate solubilizing organisms (viz., yeasts, bacteria and moulds); only yeasts were selected for the following study.