Release of Phosphorus from Phytate by Natural Lactic Acid Fermentation

López, Yolanda; Gordon, Dennis T.; Fields, M. L.

doi:10.1111/j.1365-2621.1983.tb14938.x

Cited by 118 publications

(69 citation statements)

References 9 publications

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“…Maximum decrease in phytic acid content was observed by sequential culture fermentation with Sd + Lb followed by that with Sd + Lf, Sc + Lb and Sc + Lf combinations. The microbial phytase activity, as found in various microorganisms [6,15] may hydrolyse phytic acid during fermentation and may account for reduction in phytic acid content in the fermented product. Acidic pH of the fermented product may provide favorable conditions for phytase activity [17].…”

Section: Phytic Acidmentioning

confidence: 99%

Sequential fermentation of pearl millet by yeasts and lactobacilli—effect on the antinutrients andin vitro digestibility

Khetarpaul

Chauhan

1991

Plant Food Hum Nutr

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Sequential culture fermentation by yeasts (S. diastaticus or S. cerevisiae) at 30 degrees C for 72 hr and then followed by lactobacilli fermentation (L. brevis or L. fermentum) at 30 degrees C for 72 h more resulted in a significant reduction in phytic acid and polyphenol content of pearl millet flour. Fermentation by S. diastaticus and L. brevis combination almost eliminated phytic acid from pearl millet flour. The combinations of S. diastaticus with both the lactobacilli reduced phytic acid more effectively than those of S. cerevisiae. The products fermented by S. cerevisiae and L. brevis and by S. diastaticus and L. brevis combinations had the highest protein and starch digestibility (in vitro).

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Section: Phytic Acidmentioning

confidence: 99%

Sequential fermentation of pearl millet by yeasts and lactobacilli—effect on the antinutrients andin vitro digestibility

Khetarpaul

Chauhan

1991

Plant Food Hum Nutr

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“…Additionally, focus should be directed to the ratios between calcium, zinc and phytates. It is well known that a synergism exists between calcium and zinc ions resulting in a Ca:Zn:phytate complex that is less soluble than phytate complexes formed by either ion alone (Ferguson et al, 1988;Lopez et al, 1983;Johnson, 1991 …”

mentioning

confidence: 99%

Calcium Analysis of Selected Western African Foods

Boukari

Shier

Fernandez

et al. 2001

Journal of Food Composition and Analysis

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“…In general, long fermentation time and yeast addition increases the degradation of phytate. However, the lactic acid fermentation of tarhana without yeast was provided very high rate of phytic acid loss (Lopez et al, 1983). The environment pH is a very important factor for degradation phytic acid (Fretzdorff and Brümmer 1992).…”

Section: Nutritional Evaluationmentioning

confidence: 99%

“…In fermented cereal products, phytase enzyme from microorganisms in natural flora of flour and/or bakers' yeast provide the breakdown of phytic acid. Moreover decreasing the acidity of the medium increases phytic acid breakdown during fermentation (Lopez et al, 1983).…”

Section: Introductionmentioning

confidence: 99%

Effects of Baker’s Yeast Addition on Some Properties and Phytic Acid Content of Tarhana Prepared With Different Cereal and Legume Products

Ertaş¹

2018

Food Health

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Abstract:Fermentation is an important process for improvement of functional properties of food product. It is also one of the most effective methods for reducing phytic acid content. Tarhana production contains 7 day fermentation by yoghurt bacteria with and without bakers' yeast. In this study, wheat flour used in tarhana preparation was replaced with different cereal flours (barley, rye and oat), legume flours (chickpea, common bean and lentil) and cereal bran (rye, oat and barley) at 50%, 50% and 25% levels, respectively. All types of flour and bran addition increased the ash and mineral content compared to the control, and the highest ash, calcium, iron, magnesium and zinc content was determined with rye flour addition. After fermentation process, the lowest phytic acid content was found with 50 % barley flour addition. The mean of phytic acid loss after fermentation changed between 90.91% and 94.31% and the lowest phytic acid losses were found with oat and rye bran addition. Tarhana samples produced with yeast had higher mean values for mineral matter, total phenolic content and antioxidant capacity on the other hand gave less appreciation by the panelists. According to general acceptability; the most popular tarhana samples after control was rye flour tarhana sample.

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Release of Phosphorus from Phytate by Natural Lactic Acid Fermentation

Abstract: Natural lactic acid fermentation of corn significantly reduced phytate levels and thus increased the amount of Fiske-Subbarow positive phosphorus (free). Sixteen bacterial strains isolated from a natural lactic fermentation of corn meal had active phytases.

Cited by 118 publications

References 9 publications

Sequential fermentation of pearl millet by yeasts and lactobacilli—effect on the antinutrients andin vitro digestibility

Sequential fermentation of pearl millet by yeasts and lactobacilli—effect on the antinutrients andin vitro digestibility

Calcium Analysis of Selected Western African Foods

Effects of Baker’s Yeast Addition on Some Properties and Phytic Acid Content of Tarhana Prepared With Different Cereal and Legume Products

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