PMID-sentid Pub_year Sent_text comp_official_name comp_offsetprotein_name organism prot_offset 25180667-0 2014 Phytic acid degrading lactic acid bacteria in tef-injera fermentation. Phytic Acid 0-11 TEF transcription factor, PAR bZIP family member Homo sapiens 46-49 25180667-2 2014 The phytic acid (PA) content of tef is high and is only partly degraded during the fermentation step. Phytic Acid 4-15 TEF transcription factor, PAR bZIP family member Homo sapiens 32-35 25180667-2 2014 The phytic acid (PA) content of tef is high and is only partly degraded during the fermentation step. Phytic Acid 17-19 TEF transcription factor, PAR bZIP family member Homo sapiens 32-35 25180667-9 2014 Full scale tef fermentation (0.6L) and injera production using L. buchneri MF58 as culture additive decreased PA in cooked injera from 1.05 to 0.34+-0.02 g/100 g, representing a degradation of 68% compared to 42% in injera from non-inoculated traditional fermentation. Phytic Acid 110-112 TEF transcription factor, PAR bZIP family member Homo sapiens 11-14 25180667-13 2014 In conclusion, selected LAB strains in tef fermentations can degrade PA, with L. buchneri MF58 displaying the highest PA degrading potential. Phytic Acid 69-71 TEF transcription factor, PAR bZIP family member Homo sapiens 39-42 25180667-14 2014 The 68% PA degradation achieved by the application of L. buchneri MF58 would be expected to improve human zinc absorption from tef-injera, but further PA degradation is probably necessary if iron absorption has to be increased. Phytic Acid 8-10 TEF transcription factor, PAR bZIP family member Homo sapiens 127-130