eng Oriental Scientific Publishing Company Biosciences Biotechnology Research Asia 0973-1245 2025-12-30 22 4 1773 1792 10.13005/bbra/3475 57204 article Madhvi 1 Hardik Shah 1 Department of Microbiology, Mehsana Urban Institute of Science, Ganpat University, Mehsana, Gujarat India. Since Bacillus subtilis species are generally regarded as safe (GRAS), they are widely exploited for diverse applications in the food and feed industries. The current study focuses on the purification and biochemical characterisation of phytase from B. subtilis BGS3 and further evaluates its potential to enhance the nutritional quality of food and feed products. The enzyme was purified to homogeneity, yielding an apparent molecular weight of 51 kDa. The purified enzyme exhibited maximum catalytic activity at 50 °C and pH 6.0. Among the tested metal ions, Ca²⁺, Mg²⁺, and Mn²⁺ caused a slight enhancement in phytase activity. Enzyme kinetic studies revealed a Vₘₐₓ of 651.83 µM min⁻¹ and a Kₘ of 0.086 mM. The in vitro efficacy of phytase on pearl millet flour hydrolysis resulted in the release of inorganic phosphate (Pi) and free amino acids up to 18 hours, while soluble protein content increased and phytic acid levels decreased up to 24 hours. The release of mineral ions occurred in the order Fe > Mg > Ca > Zn up to 24 hours. The dephytinization of phytic acid from food and feed products by the purified phytase revealed that maximum dephosphorylation occurred in the experimental diet, followed by brown bread, the standard diet, and was least in white bread. https://www.biotech-asia.org/vol22no4/phytase-from-bacillus-subtilis-bgs3-purification-characterization-and-evaluation-of-its-potential-to-enhance-nutritional-availability-in-food-and-feed/ Amelioration; Characterization; Dephytinization; Phytase; Phytic acid; Purification