Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation:: a 31P NMR study

被引：73

作者：

Reale, A

Mannina, L

Tremonte, P

Sobolev, AP

Succi, M

Sorrentino, E

Coppola, R

机构：

[1] Univ Molise, DISTAAM, I-86100 Campobasso, Italy

[2] CNR, Ist Metodol Chim, I-00016 Monterotondo, Rome, Italy

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2004年 / 52卷 / 20期

关键词：

Phytate degradation; P-31; NMR; bread; lactic acid bacteria; yeasts;

D O I：

10.1021/jf049551p

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

myo-Inositol hexaphosphate (IP6) is the main source of phosphorus in cereal grains, and therefore, in bakery products. Different microorganisms such as yeasts and lactic acid bacteria have phytase enzymes able to hydrolyze IP6 during the wholemeal breadmaking. In this paper, the phytase activity of Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus curvatus, and Saccharomyces cerevisiae strains, isolated from southern Italian sourdoughs, is assayed using the P-31 NMR technique. The sourdough technology based on the use of lactic acid bacteria in the breadmaking is finally suggested.

引用

页码：6300 / 6305

页数：6

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