IRIS Catalogo Istituzionale della Ricerca dell'Università degli Studi del Molise
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Englishmyo-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.
| Digital Object Identifier (DOI): | 10.1021/jf049551p |
| Codice identificativo ISI: | WOS:000224212000040 |
| Codice identificativo Scopus: | 2-s2.0-4744361602 |
| Handle: | http://hdl.handle.net/11695/4478 |
| 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 P-31 NMR technique. The sourdough technology based on the use of lactic acid bacteria in the breadmaking is finally suggested. |
| Titolo: | Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a P-31 NMR study |
| Autori: | |
| Appare nelle tipologie: | 1.1 Articolo in rivista |
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