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

Reale, A; Mannina, L; Tremonte, Patrizio; Sobolev, Ap; Succi, Mariantonietta; Sorrentino, Elena; Coppola, Raffaele

doi:10.1021/jf049551p

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:	Reale A Mannina L TREMONTE, Patrizio Sobolev AP SUCCI, Mariantonietta SORRENTINO, Elena COPPOLA, Raffaele mostra contributor esterni nascondi contributor esterni
Appare nelle tipologie:	1.1 Articolo in rivista

File in questo prodotto:

Non ci sono file associati a questo prodotto.

Utilizza questo identificativo per citare o creare un link a questo documento:
http://hdl.handle.net/11695/4478

Citazioni

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

IRIS Catalogo Istituzionale della Ricerca dell'Università degli Studi del Molise

File in questo prodotto: