Phytase activity from Lactobacillus spp. in calcium-fortified soymilk

Journal of Food Science

Volumn 75, Issue 6, 2010, Pages

  Tang, Anne Lise ^a   Wilcox, Gisela ^b   Walker, Karen Z ^c   Shah, Nagandra P ^a   Ashton, John F ^d   Stojanovska, Lily ^a  

^a VICTORIA UNIVERSITY   (Australia)

^b MONASH MEDICAL CENTRE   (Australia)

^c BAKER IDI HEART AND DIABETES INSTITUTE   (Australia)

^d Sanitarium Development and Innovation   (Australia)

Author keywords

Calcium; Fermentation; Phytase; Phytic acid; Soymilk

Indexed keywords

BACTERIAL PROTEIN; PHYTASE; PHYTIC ACID;

ARTICLE; CALCIUM INTAKE; CHEMISTRY; COMPARATIVE STUDY; DIET SUPPLEMENTATION; ENZYMOLOGY; FERMENTATION; FOOD CONTROL; FOOD HANDLING; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; METABOLISM; MICROBIOLOGY; PH; SOYBEAN MILK; SPECIES DIFFERENCE; TEMPERATURE; TIME;

6-PHYTASE; BACTERIAL PROTEINS; CALCIUM, DIETARY; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD, FORTIFIED; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; PHYTIC ACID; SOY MILK; SPECIES SPECIFICITY; TEMPERATURE; TIME FACTORS;

BACTERIA (MICROORGANISMS); GLYCINE MAX; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM;

EID: 77955835979     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01663.x     Document Type: Article

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