Selection of phytate-degrading human bifidobacteria and application in whole wheat dough fermentation

Food Microbiology

Volumn 25, Issue 1, 2008, Pages 169-176

  Palacios, María Consuelo ^a   Haros, Monica ^a   Rosell, Cristina M ^a   Sanz, Yolanda ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Bifidobacterium; Fermentation; Phytic acid; Whole wheat bread

Indexed keywords

PHOSPHATASE; PHYTASE; PHYTIC ACID;

ARTICLE; BIFIDOBACTERIUM; BREAD; FECES; FERMENTATION; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLISM; METHODOLOGY; MICROBIOLOGY; NUTRITIONAL VALUE; SPECIES DIFFERENCE; STANDARD; WHEAT;

6-PHYTASE; BIFIDOBACTERIUM; BREAD; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FECES; FERMENTATION; FOOD HANDLING; NUTRITIVE VALUE; PHOSPHORIC MONOESTER HYDROLASES; PHYTIC ACID; SPECIES SPECIFICITY; TRITICUM;

BIFIDOBACTERIUM; BIFIDOBACTERIUM BREVE; BIFIDOBACTERIUM CATENULATUM; BIFIDOBACTERIUM LONGUM; TRITICUM AESTIVUM;

EID: 35748956813     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2007.06.001     Document Type: Article

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