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J Agric Food Chem. 2009 Nov 11;57(21):10239-44. doi: 10.1021/jf9023678.

Phytate reduction in bran-enriched bread by phytase-producing bifidobacteria.

Author information

1
Cereal Group, Institute of Agrochemistry and Food Technology (IATA-CSIC), P.O. Box 73, 46100-Burjassot, Valencia, Spain.

Abstract

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 InsP(6) with residual amounts of myo-inositol triphosphates (InsP(3)). 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 InsP(6) in rich fiber products for human consumption.

PMID:
19817458
DOI:
10.1021/jf9023678
[Indexed for MEDLINE]

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