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Degradation of phytate by using varied sources of phytases in an oat-based nutrient solution fermented by Lactobacillus plantarum strain 299 V
PROBI AB, IDEON, Lund, Sweden.
1995 (English)In: Food microbiology (Print), ISSN 0740-0020, E-ISSN 1095-9998, Vol. 12, no 6, 487-495 p.Article in journal (Refereed) Published
Abstract [en]

A formula has previously been developed for an oat-based nutrient solution, fermented by Lactobacillus plantarum strain 299 V, to be used as a probiotica for people with a damaged intestinal microflora. Oats are nutritious and rich in minerals, but also contain large amounts of phytate (myoinositol hexaphosphate), which is one of the main inhibitors of absorption of iron and zinc in humans. The effects of phytases of varied sources (malted barley flour, malted oat flour, rye sour dough and of wheat phytase and phytase from Asperigillus niger), on the phytate degradation, acidity, bacterial counts and aroma of the oat-based nutrient solution were studied. The degradation of phytate varied between 100% and 72% of the initial value, depending on the source of phytase added. Malted barley flour and malted oat flour had the same capacity for degrading phytate in oats. The rate of pH decrease, final pH values, acidity, and viable counts of lactic acid bacteria varied in the solutions depending on the source of phytase. The most efficient phytate degradation was achieved by adding phytase from A. niger to the oat-based nutrient solution. However, by using the enzyme, the nutrient solution became bitter tasting and had low counts of lactic acid bacteria. (C) 1995 Academic Press Limited

Place, publisher, year, edition, pages
1995. Vol. 12, no 6, 487-495 p.
National Category
Food Science
URN: urn:nbn:se:uu:diva-237539DOI: 10.1006/fmic.1995.0064ISI: A1995TR67000007OAI: oai:DiVA.org:uu-237539DiVA: diva2:768218
Available from: 2014-12-03 Created: 2014-12-03 Last updated: 2014-12-03Bibliographically approved

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Marklinder, Ingela
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