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Phytase activity from Lactobacillus spp. in calcium-fortified soymilk

Tang, Anne, Wilcox, Gisela, Walker, Karen, Shah, Nagendra P, Stojanovska, Lily and Ashton, John (2010) Phytase activity from Lactobacillus spp. in calcium-fortified soymilk. Journal of Food Science, 75 (6). M373-M376. ISSN 0022-1147

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Abstract

The presence of phytate in calcium-fortified soymilk may interfere with mineral absorption. Certain lactic acid bacteria (LAB) produce the enzyme phytase that degrades phytates and therefore may potentially improve mineral bioavailability and absorption. This study investigates the phytase activity and phytate degradation potential of 7 strains of LAB including: Lactobacillus acidophilus ATCC4962, ATCC33200, ATCC4356, ATCC4161, L. casei ASCC290, L. plantarum ASCC276, and L. fermentum VRI-003. Activity of these bacteria was examined both in screening media and in calcium-fortified soymilk supplemented with potassium phytate. Most strains produced phytase under both conditions with L. acidophilus ATCC4161 showing the highest activity. Phytase activity in fortified soymilk fermented with L. acidophilus ATCC4962 and L. acidophilus ATCC4161 increased by 85% and 91%, respectively, between 12 h and 24 h of fermentation. All strains expressed peak phytase activity at approximately pH 5. However, no phytate degradation could be observed.

Item Type: Article
Uncontrolled Keywords: ResPubID19746, calcium, fermentation, phytase, phytic acid, soymilk
Subjects: Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
FOR Classification > 0908 Food Sciences
SEO Classification > 8602 Dairy Products
Faculty/School/Research Centre/Department > Institute for Sustainability and Innovation (ISI)
Depositing User: VUIR
Date Deposited: 15 Nov 2011 01:39
Last Modified: 15 Nov 2011 01:39
URI: http://vuir.vu.edu.au/id/eprint/7402
DOI: https://doi.org/10.1111/j.1750-3841.2010.01663.x
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Citations in Scopus: 18 - View on Scopus

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