Phytate Reduction in Bran-Enriched Bread by Phytase-Producing Bifidobacteria
Bread fermented with the selected Bifidobacterium strains had similar technological and sensorial quality as the controls, resulting in breads with significantly lower (p < 0.05) levels of InsP6 with residual amounts of myo-inositol triphosphates (InsP3). The fact that the phytate-degrading enzymes are produced by strains of bifidobacteria, which are GRAS/QPS (generally regarded as safe/qualified presumption of safety) microorganisms makes this strategy particularly suitable to reduce the content of InsP6 in rich fiber products for human consumption.
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| Main Authors: | , , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
American Chemical Society
2009-10-09
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| Subjects: | Phytate Reduction, Bran-Enriched Bread, Phytase-Producing Bifidobacteria, |
| Online Access: | http://hdl.handle.net/10261/20061 |
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