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 31P NMR technique. The sourdough technology based on the use of lactic acid bacteria in the breadmaking is finally suggested.
Phytate Degradation by Lactic Acid Bacteria and Yeast during the Wholemeal Dough Fermentation: a 31P NMR Study / Anna, Reale; Mannina, Luisa; Patrizio, Tremonte; Anatoli P., Sobolev; Mariantonietta, Succi; Elena, Sorrentino; Raffaele, Coppola. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - ELETTRONICO. - 52:(2004), pp. 6300-6305. [10.1021/jf049551p]
Phytate Degradation by Lactic Acid Bacteria and Yeast during the Wholemeal Dough Fermentation: a 31P NMR Study
MANNINA, LUISA;
2004
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 31P NMR technique. The sourdough technology based on the use of lactic acid bacteria in the breadmaking is finally suggested.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
