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

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.



Digital Object Identifier (DOI): http://dx.doi.org/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: 
TREMONTE, Patrizio  
SUCCI, Mariantonietta  
SORRENTINO, Elena  
COPPOLA, Raffaele  
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