Literature DB >> 15453704

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

Anna Reale1, Luisa Mannina, Patrizio Tremonte, Anatoli P Sobolev, Mariantonietta Succi, Elena Sorrentino, Raffaele Coppola.   

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.

Entities:  

Mesh：

Substances：

Year:  2004        PMID： 15453704     DOI： 10.1021/jf049551p

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


  9 in total

Review 1.  Phytases of Probiotic Bacteria: Characteristics and Beneficial Aspects.

Authors:  P Priyodip; P Y Prakash; S Balaji
Journal:  Indian J Microbiol       Date:  2017-04-08       Impact factor: 2.461

2.  Identification of a gene cluster enabling Lactobacillus casei BL23 to utilize myo-inositol.

Authors:  María Jesús Yebra; Manuel Zúñiga; Sophie Beaufils; Gaspar Pérez-Martínez; Josef Deutscher; Vicente Monedero
Journal:  Appl Environ Microbiol       Date:  2007-04-20       Impact factor: 4.792

Review 3.  Beneficial effects of probiotic and food borne yeasts on human health.

Authors:  Saloomeh Moslehi-Jenabian; Line Lindegaard Pedersen; Lene Jespersen
Journal:  Nutrients       Date:  2010-04-01       Impact factor: 5.717

4.  Isolation, Identification and Characterization of Yeasts from Fermented Goat Milk of the Yaghnob Valley in Tajikistan.

Authors:  Linnea A Qvirist; Carlotta De Filippo; Francesco Strati; Irene Stefanini; Maddalena Sordo; Thomas Andlid; Giovanna E Felis; Paola Mattarelli; Duccio Cavalieri
Journal:  Front Microbiol       Date:  2016-11-03       Impact factor: 5.640

5.  High Resolution 31P NMR Spectroscopy Generates a Quantitative Evolution Profile of Phosphorous Translocation in Germinating Sesame Seed.

Authors:  Honghao Cai; Wei-Gang Chuang; Xiaohong Cui; Ren-Hao Cheng; Kuohsun Chiu; Zhong Chen; Shangwu Ding
Journal:  Sci Rep       Date:  2018-01-10       Impact factor: 4.379

6.  Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate.

Authors:  Vanesa Castro-Alba; Claudia E Lazarte; Daysi Perez-Rea; Nils-Gunnar Carlsson; Annette Almgren; Björn Bergenståhl; Yvonne Granfeldt
Journal:  J Sci Food Agric       Date:  2019-06-05       Impact factor: 3.638

7.  Nutritional compositions and bioactive compounds of "Shameta", A traditional home made fermented porridge provided exclusively to lactating mothers in the western part of Ethiopia.

Authors:  Daniel A Kitessa; Ketema Bacha; Yetenayet B Tola; Mary Murimi; Ernest Smith; Soressa Gershe
Journal:  Heliyon       Date:  2022-02-17

8.  Phytate degradation by fungi and bacteria that inhabit sawdust and coffee residue composts.

Authors:  Mohamed Fathallh Eida; Toshinori Nagaoka; Jun Wasaki; Kenji Kouno
Journal:  Microbes Environ       Date:  2012-10-26       Impact factor: 2.912

9.  Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading Capability.

Authors:  Massimo Iorizzo; Silvia Jane Lombardi; Vincenzo Macciola; Bruno Testa; Giuseppe Lustrato; Francesco Lopez; Antonella De Leonardis
Journal:  ScientificWorldJournal       Date:  2016-06-30
  9 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.