Selection and Use of Phytate-Degrading LAB to Improve Cereal-Based Products by Mineral Solubilization during Dough Fermentation

Journal of Food Science

Volumn 75, Issue 1, 2010, Pages

  Anastasio, Marilena ^a   Pepe, Olimpia ^a   Cirillo, Teresa ^a   Palomba, Simona ^a   Blaiotta, Giuseppe ^a   Villani, Francesco ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Dough fermentation; Lactic acid bacteria; Mineral solubilization; Phytate degrading microorganisms; Screening

Indexed keywords

IRON; MANGANESE; MINERAL; PHYTASE; PHYTIC ACID; ZINC;

ARTICLE; CEREAL; COOKING; ENTEROCOCCUS FAECIUM; ENZYMOLOGY; FERMENTATION; FREEZE DRYING; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; METABOLISM; PH; STANDARD;

6-PHYTASE; CEREALS; COOKERY; ENTEROCOCCUS FAECIUM; FERMENTATION; FREEZE DRYING; HYDROGEN-ION CONCENTRATION; IRON; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; MANGANESE; MINERALS; PHYTIC ACID; ZINC;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS FAECIUM; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; LEUCONOSTOC GELIDUM;

EID: 74249120034     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01402.x     Document Type: Article

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