Reduction of Phytate in Soy Drink by Fermentation with Lactobacillus casei Expressing Phytases From Bifidobacteria

Plant Foods for Human Nutrition

Volumn 70, Issue 3, 2015, Pages 269-274

  García Mantrana, Izaskun ^a   Monedero, Vicente ^a   Haros, Monika ^a  

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

Author keywords

Bifidobacterium; Lactobacillus casei; Mineral availability; Phytase; Phytate; Soy drink; Soybeans

Indexed keywords

BIFIDOBACTERIUM; BIFIDOBACTERIUM LONGUM; BIFIDOBACTERIUM PSEUDOCATENULATUM; GLYCINE MAX; LACTOBACILLUS CASEI;

CARBOHYDRATE DIET; INOSITOL PHOSPHATE; IRON; MINERAL; PHYTASE; PHYTIC ACID; PROBIOTIC AGENT; ZINC;

ANALYSIS; BEVERAGE; BIFIDOBACTERIUM; CARBOHYDRATE DIET; CHEMISTRY; ENZYMOLOGY; FERMENTATION; FOOD HANDLING; FUNCTIONAL FOOD; HUMAN; HYDROLYSIS; LACTOBACILLUS CASEI; METABOLISM; NUTRITIONAL VALUE; PH; PROCEDURES; SOY FOOD; SOYBEAN;

6-PHYTASE; BEVERAGES; BIFIDOBACTERIUM; DIETARY CARBOHYDRATES; FERMENTATION; FOOD HANDLING; FUNCTIONAL FOOD; HUMANS; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; INOSITOL PHOSPHATES; IRON; LACTOBACILLUS CASEI; MINERALS; NUTRITIVE VALUE; PHYTIC ACID; PROBIOTICS; SOY FOODS; SOYBEANS; ZINC;

EID: 84939471568     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-015-0489-2     Document Type: Article

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