Phytase activity of lactic acid bacteria and their impact on the solubility of minerals from wholemeal wheat bread

International Journal of Food Sciences and Nutrition

Volumn 66, Issue 7, 2015, Pages 736-742

  Cizeikiene, Dalia ^a   Juodeikiene, Grazina ^a   Bartkiene, Elena ^b   Damasius, Jonas ^a   Paskevicius, Algimantas ^c  

^a KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

^b LITHUANIAN UNIVERSITY OF HEALTH SCIENCES   (Lithuania)

^c Institute of Botany at the Nature Research Centre   (Lithuania)

Author keywords

Lactic acid bacteria; Minerals; Phytase activity; Wholemeal wheat bread

Indexed keywords

BACTERIOCIN; IRON; LACTIC ACID; MINERAL; PHYTASE; PHYTIC ACID; TRACE ELEMENT;

BIOAVAILABILITY; BREAD; CHEMISTRY; FERMENTATION; FLOUR; FOOD GRAIN; GASTROINTESTINAL TRACT; HUMAN; METABOLISM; MICROBIOLOGY; PEDIOCOCCUS; PH; SOLUBILITY; WHEAT;

6-PHYTASE; BACTERIOCINS; BIOLOGICAL AVAILABILITY; BREAD; EDIBLE GRAIN; FERMENTATION; FLOUR; GASTROINTESTINAL TRACT; HUMANS; HYDROGEN-ION CONCENTRATION; IRON; LACTIC ACID; MINERALS; PEDIOCOCCUS; PHYTIC ACID; SOLUBILITY; TRACE ELEMENTS; TRITICUM;

EID: 84949980970     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2015.1088939     Document Type: Article

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