Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a 31P NMR study |
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Authors: | Reale Anna Mannina Luisa Tremonte Patrizio Sobolev Anatoli P Succi Mariantonietta Sorrentino Elena Coppola Raffaele |
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Institution: | DISTAAM, Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy. |
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Abstract: | 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 (31)P NMR technique. The sourdough technology based on the use of lactic acid bacteria in the breadmaking is finally suggested. |
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