Phytase activity from Lactobacillus spp. in calcium-fortified soymilk

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Cheung, Anne Lise Tang Fook, 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

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.

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Item type Article
URI https://vuir.vu.edu.au/id/eprint/7402
DOI https://doi.org/10.1111/j.1750-3841.2010.01663.x
Official URL http://onlinelibrary.wiley.com/doi/10.1111/j.1750-...
Subjects Historical > Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
Current > FOR Classification > 0908 Food Sciences
Historical > SEO Classification > 8602 Dairy Products
Historical > Faculty/School/Research Centre/Department > Institute for Sustainability and Innovation (ISI)
Keywords ResPubID19746, calcium, fermentation, phytase, phytic acid, soymilk
Citations in Scopus 23 - View on Scopus
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