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Twenty-six strains of lactic acid bacteria (LAB) isolated from French and Bulgarian sourdoughs were screened for their enzymatic activities, to elucidate their possible roles during the fermentation process. Phytase and phosphatase activities were measured. These activities were determined spectrophotometrically by using p-nitrophenyl phosphate and sodium phytate as substrates. SDS-PAGE and zymograme were performed to prove phytase activities and evaluate molecular weight of purified proteins.doi:10.1080/13102818.2009.10818512 fatcat:wqvtvrsahjcbxbkwxyyljacmim