The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 8, 2007, Pages 2993-2997

  Reale, Anna ^a   Konietzny, Ursula ^b   Coppola, Raffaele ^a   Sorrentino, Elena ^a   Greiner, Ralf ^c  

^a UNIVERSITY OF MOLISE   (Italy)

^b Federal Research Centre for Nutrition and Food ^*  (Germany)

^c FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Inositol phosphates; Lactic acid bacteria; Phytase; Phytate

Indexed keywords

PHYTASE; PHYTIC ACID;

ARTICLE; CEREAL; CHEMISTRY; FERMENTATION; FLOUR; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS PLANTARUM; METABOLISM; OAT; RYE; WHEAT;

6-PHYTASE; AVENA SATIVA; CEREALS; FERMENTATION; FLOUR; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS PLANTARUM; PHYTIC ACID; SECALE CEREALE; TRITICUM;

BACTERIA (MICROORGANISMS); SECALE CEREALE; TRITICUM AESTIVUM;

EID: 34247572305     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf063507n     Document Type: Article

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