Phytic acid degrading lactic acid bacteria in tef-injera fermentation

International Journal of Food Microbiology

Volumn 190, Issue , 2014, Pages 54-60

  Fischer, Maren M ^a   Egli, Ines M ^a   Aeberli, Isabelle ^a   Hurrell, Richard F ^a   Meile, Leo ^a  

^a ETH ZURICH   (Switzerland)

Author keywords

Injera; Iron; Lactic acid bacteria; Phytic acid; Tef; Zinc

Indexed keywords

IRON; PHYTASE; PHYTIC ACID; ZINC;

ABSORPTION; ARTICLE; BACTERIUM CULTURE; DEGRADATION; FERMENTATION; IRON ABSORPTION; LACTIC ACID BACTERIUM; LACTOBACILLUS BREVIS; LACTOBACILLUS BUCHNERI; LACTOBACILLUS CASEI; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; NONHUMAN; NUCLEOTIDE SEQUENCE; PEDIOCOCCUS PENTOSACEUS; PH; STARTER CULTURE; CHEMISTRY; COOKING; ERAGROSTIS; FOOD CONTROL; LACTOBACILLUS; METABOLISM; PEDIOCOCCUS; BACTERIUM ISOLATE; CEREAL; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME ASSAY; ERAGROSTIS TEF; FLOUR; FOOD; INJERA; MICROBIAL DEGRADATION;

6-PHYTASE; COOKING; ERAGROSTIS; FERMENTATION; FOOD MICROBIOLOGY; LACTOBACILLUS; PEDIOCOCCUS; PHYTIC ACID;

EID: 84906772509     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.08.018     Document Type: Article

References (57)

1. Abebe Y., Bogale A., Hambidge K.M., Stoecker B.J., Bailey K., Gibson R.S. Phytate, zinc, iron and calcium content of selected raw and prepared foods consumed in rural Sidama, Southern Ethiopia, and implications for bioavailability. J. Food Compos. Anal. 2007, 20:161-168.
2. Bae H.D., Yanke L.J., Cheng K.J., Selinger L.B. A novel staining method for detecting phytase activity. J. Microbiol. Methods 1999, 39:17-22.
3. Barrangou R., Lahtinen S., Ouwehand F. Genus Lactobacillus. Lactic Acid Bacteria: Microbiological and Functional Aspects 2011, 77-91. CRC Press. 4 ed. A. Von Wright (Ed.).
4. Baye K., Mouquet-Rivier C., Icard-Verniere C., Rochette I., Guyot J.P. Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera. Food Chem. 2013, 138:430-436.
5. Besrat A., Admasu A., M., O Critical study of the iron content of tef (Eragrostis tef). Ethiop. Med. J. 1980, 18:45-52.
6. Bohn L., Josefsen L., Meyer A.S., Rasmussen S.K. Quantitative analysis of phytate globoids isolated from wheat bran and characterization of their sequential dephosphorylation by wheat phytase. J. Agric. Food Chem. 2007, 55:7547-7552.
7. Brejnholt S.M., Dionisio G., Glitsoe V., Skov L.K., Brinch-Pedersen H. The degradation of phytate by microbial and wheat phytases is dependent on the phytate matrix and the phytase origin. J. Sci. Food Agric. 2011, 91:1398-1405.
8. Camacho L., Sierra C., Marcus D., Guzman E., Campos R., Vonbaer D., Trugo L. Nutritional quality of lupine (Lupinus albus cv. Multolupa) as affected by lactic acid fermentation. Int. J. Food Microbiol. 1991, 14:277-286.
9. Conway D., Mould C., Bewket W. Over one century of rainfall and temperature observations in Addis Ababa, Ethiopia. Int. J. Climatol. 2004, 24:77-91.
10. Corsetti A., Settanni L. Lactobacilli in sourdough fermentation. Food Res. Int. 2007, 40:539-558.
11. Dasen G., Smutny J., Teuber M., Meile L. Classification and identification of propionibacteria based on ribosomal RNA genes and PCR. Syst. Appl. Microbiol. 1998, 21:251-259.
12. De Angelis M., Gallo G., Corbo M., McSweeney P., Faccia M., Giovine M., Gobbetti M. Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1. Int. J. Food Microbiol. 2003, 87:259-270.
13. De Vuyst L., Neysens P. The sourdough microflora: biodiversity and metabolic interactions. Trends Food Sci. Technol. 2005, 16:43-56.
14. EFSA Panel on Biological Hazards (BIOHAZ): scientific opinion on the maintenance of the list of QPS biological agents intentionally added to food and feed (2013 update). EFSA J. 2013, 11:3449.
15. Egli I., Davidsson L., Juillerat M.A., Barclay D., Hurrell R.F. The influence of soaking and germination on the phytase activity and phytic acid content of grains and seeds potentially useful for complementary feeding. J. Food Sci. 2002, 67:3484-3488.
16. Egli I., Davidsson L., Zeder C., Walczyk T., Hurrell R. Dephytinization of a complementary food based on wheat and soy increases zinc, but not copper, apparent absorption in adults. J. Nutr. 2004, 134:1077-1080.
17. FAO, WHO Vitamin and Mineral Requirements in Human Nutrition: Report of a Joint FAO/WHO Expert Consultation, Bangkok, Thailand, 1998 2004, 2nd ed.
18. Gashe B.A. Involvement of lactic acid bacteria in the fermentation of TEF (Eragrostis tef) an Ethiopian fermented food. J. Food Sci. 1985, 50:800-801.
19. Gevers D., Huys G., Swings J. Applicability of rep-PCR fingerprinting for identification of Lactobacillus species. FEMS Microbiol. Lett. 2001, 205:31-36.
20. Goldenberger D., Perschil I., Ritzler M., Altwegg M. A simple universal DNA extraction procedure using SDS and proteinase-K is compatible with direct PCR amplification. PCR Methods Appl. 1995, 4:368-370.
21. Goldenberger D., Kunzli A., Vogt P., Zbinden R., Altwegg M. Molecular diagnosis of bacterial endocarditis by broad-range PCR amplification and direct sequencing. J. Clin. Microbiol. 1997, 35:2733-2739.
22. Greisen K., Loeffelholz M., Purohit A., Leong D. PCR primers and probes for the 16S ribosomal-RNA gene of most species of pathogenic bacteria, including bacteria found in cerebrospinal-fluid. J. Clin. Microbiol. 1994, 32:335-351.
23. Hallberg L., Bjorn-Rasmussen E. Measurement of iron-absorption from meals contaminated with iron. Am. J. Clin. Nutr. 1981, 34:2808-2815.
24. Hellström A.M., Almgren A., Carlsson N.G., Svanberg U., Andlid T.A. Degradation of phytate by Pichia kudriavzevii TY13 and Hanseniaspora guilliermondii TY14 in Tanzanian togwa. Int. J. Food Microbiol. 2012, 153:73-77.
25. Hurrell R.F. Fortification: overcoming technical and practical barriers. J. Nutr. 2002, 132:806s-812s.
26. Hurrell R.F. Phytic acid degradation as a means of improving iron absorption. Int. J. Vitam. Nutr. Res. 2004, 74:445-452.
27. Hurrell R.F., Egli I.M. Iron bioavailability and dietary reference values. Am. J. Clin. Nutr. 2010, 91:1461s-1467s.
28. Kastner S. The Inoculum of the Cassava Product Attiéké: Microbiological Diversity, Impact on Product Quality and Safety, and Development of a Controlled Fermentation Process 2008, Eidgenössische Technische Hochschule Zürich, Switzerland.
29. Konietzny U., Greiner R. Molecular and catalytic properties of phytate-degrading enzymes (phytases). Int. J. Food Sci. Technol. 2002, 37:791-812.
30. Leenhardt F., Levrat-Verny M.A., Chanliaud E., Remesy C. Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity. J. Agric. Food Chem. 2005, 53:98-102.
31. Lönnerdal B. Phytic acid - trace element (Zn, Cu, Mn) interactions. Int. J. Food Sci. Technol. 2002, 37:749-758.
32. Lopez H.W., Ouvry A., Bervas E., Guy C., Messager A., Demigne C., Remesy C. Strains of lactic acid bacteria isolated from sour doughs degrade phytic acid and improve calcium and magnesium solubility from whole wheat flour. J. Agric. Food Chem. 2000, 48:2281-2285.
33. Mahgoub S.E.O., Elhag S.A. Effect of milling, soaking, malting, heat treatment and fermentation on phytate level of four Sudanese sorghum cultivars. Food Chem. 1998, 61:77-80.
34. Makower R. Extraction and determination of phytic acid in beans (Phaseolus vulgaris). Cereal Chem. 1970, 47:288-295.
35. Minervini F., De Angelis M., Di Cagno R., Gobbetti M. Ecological parameters influencing microbial diversity and stability of traditional sourdough. Int. J. Food Microbiol. 2014, 171:136-146.
36. Mohammed S.I., Steenson L.R., Kirleis A.W. Isolation and characterization of microorganisms associated with the traditional sorghum fermentation for production of Sudanese kisra. Appl. Environ. Microbiol. 1991, 57:2529-2533.
37. Nielsen D.S., Teniola O.D., Ban-Koffi L., Owusu M., Andersson T.S., Holzapfel W.H. The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods. Int. J. Food Microbiol. 2007, 114:168-186.
38. Nigatu A., Gashe B.A. Effect of heat treatment on the antimicrobial properties of tef dough, injera, kocho and aradisame and the fate of selected pathogens. World J. Microbiol. Biotechnol. 1998, 14:63-69.
39. Raghavendra P., Rao T.S.C., Halami P.M. Evaluation of beneficial attributes for phytate-degrading Pediococcus pentosaceus CFR R123. Benefic. Microbes 2010, 1:259-264.
40. Ramakrishnan U. Prevalence of micronutrient malnutrition worldwide. Nutr. Rev. 2002, 60:S46-S52.
41. Reale A., Konietzny U., Coppola R., Sorrentino E., Greiner R. The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation. J. Agric. Food Chem. 2007, 55:2993-2997.
42. Scheirlinck I., van der Meulen R., van Schoor A., Huys G., Vandamme P., de Vuyst L., Vancanneyt M. Lactobacillus crustorum sp nov., isolated from two traditional Belgian wheat sourdoughs. Int. J. Syst. Evol. Microbiol. 2007, 57:1461-1467.
43. Schlemmer U., Frolich W., Prieto R.M., Grases F. Phytate in foods and significance for humans: food sources, intake, processing, bioavailability, protective role and analysis. Mol. Nutr. Food Res. 2009, 53:S330-S375.
44. Songré-Ouattara L.T., Mouquet-Rivier C., Icard-Vernière C., Humblot C., Diawara B., Guyot J.P. Enzyme activities of lactic acid bacteria from a pearl millet fermented gruel (ben-saalga) of functional interest in nutrition. Int. J. Food Microbiol. 2008, 128:395-400.
45. Sreeramulu G., Srinivasa D.S., Nand K., Joseph R. Lactobacillus amylovorus as a phytase producer in submerged culture. Lett. Appl. Microbiol. 1996, 23:385-388.
46. Stewart R., Getachew A. Investigations of the nature of injera. Econ. Bot. 1962, 16:127-130.
47. Tang A.L., Wilcox G., Walker K.Z., Shah N.P., Ashton J.F., Stojanovska L. Phytase activity from Lactobacillus spp. in calcium-fortified soymilk. J. Food Sci. 2010, 75:M373-M376.
48. Troesch B., Egli I., Zeder C., Hurrell R.F., de Pee S., Zimmermann M.B. Optimization of a phytase-containing micronutrient powder with low amounts of highly bioavailable iron for in-home fortification of complementary foods. Am. J. Clin. Nutr. 2009, 89:539-544.
49. U.S.Department of Agriculture, N.D.L.H.P. USDA National Nutrient Database for Standard Reference Release 25 [Online]. Available at, (Accessed: June 2013). http://www.ars.usda.gov/ba/bhnrc/ndl.
50. Umeta M., Faulks R.M. Lactic acid and volatile (C2-C6) fatty acid production in the fermentation and baking of tef (Eragrostis tef). J. Cereal Sci. 1989, 9:91-95.
51. Umeta M., West C.E., Fufa H. Content of zinc, iron, calcium and their absorption inhibitors in foods commonly consumed in Ethiopia. J. Food Compos. Anal. 2005, 18:803-817.
52. Urga K., Narasimha H.V. Phytate:zinc and phytate×calcium:zinc molar ratios in selected diets of Ethiopians. Bull. Chem. Soc. Ethiop. 1998, 12:1-7.
53. Van Veldhofen P., Mannaerts G. Inorganic and organic phosphate measurements in the nanomolar range. Anal. Biochem. 1987, 161:45-48.
54. Yetneberk S., de Kock H.L., Rooney L.W., Taylor J.R.N. Effects of sorghum cultivar on injera quality. Cereal Chem. 2004, 81:314-321.
55. Yigzaw Y., Gorton L., Solomon T., Akalu G. Fermentation of seeds of teff (Eragrostis teff), grass-pea (Lathyrus sativus), and their mixtures: aspects of nutrition and food safety. J. Agric. Food Chem. 2004, 52:1163-1169.
56. Zamudio M., Gonzalez A., Medina J.A. Lactobacillus plantarum phytase activity is due to non-specific acid phosphatase. Lett. Appl. Microbiol. 2001, 32:181-184.
57. Zegeye A. Acceptability of injera with stewed chicken. Food Qual. Prefer. 1997, 8:293-295.