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 <p>We then proceeded to ferment dough using our constructed yeast strains to determine the extent of Pi liberated.<br>
 Dough was prepared using one part each of sorghum and refined wheat flour. The yeast strains were used to ferment the flour for four hours. Samples of the rising dough were taken and concentration of free Pi in the dough was determined.
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 <br>As can be seen from the above table, dough fermented by strains expressing Aj and Ec phytases had 10 and 23 percent more Pi as compared to dough fermented by the control strain (P=0.005). This demonstrates that phytase breakdown was significantly higher when phytase expressing strains are used to ferment the dough.</p>
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