The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation.
The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation.
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乳酸菌对谷物面团发酵过程中植酸盐降解的重要性。
DOI：
10.1021/jf063507n
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发表时间：
2007
影响因子：
6.1
通讯作者：
R. Greiner
中科院分区：
文献类型：
--
作者：
A. Reale;U. Konietzny;R. Coppola;E. Sorrentino;R. Greiner
谷物粉的乳酸发酵导致植酸盐含量在24小时内减少100（黑麦）、95-100（小麦）和39-47%（燕麦）。植酸降解的程度被证明是独立于用于发酵的乳酸菌菌株。然而，谷物面团发酵过程中植酸降解与内源性植物植酸酶活性呈正相关（黑麦，6750 mU g（-1）;小麦，2930 mU g（-1）;燕麦，23 mU g（-1）），在乳酸发酵之前，内源性谷物植酸酶的热失活导致植酸降解的完全丧失。植酸降解恢复后，添加纯化的植酸酶的液体面团。在缓冲溶液中孵育谷物粉导致pH依赖性植酸降解。植酸降解的最佳pH值为5.5左右。植酸酶生产的50个乳酸菌菌株，以前从sourdoughs分离的研究，没有导致在一个显着的生产内以及胞外植酸酶活性。因此，乳酸菌不直接参与植酸降解，而是通过降低pH值为内源性谷物植酸酶活性提供有利条件。
Lactic acid fermentation of cereal flours resulted in a 100 (rye), 95-100 (wheat), and 39-47% (oat) reduction in phytate content within 24 h. The extent of phytate degradation was shown to be independent from the lactic acid bacteria strain used for fermentation. However, phytate degradation during cereal dough fermentation was positively correlated with endogenous plant phytase activity (rye, 6750 mU g(-1); wheat, 2930 mU g(-1); and oat, 23 mU g(-1)), and heat inactivation of the endogenous cereal phytases prior to lactic acid fermentation resulted in a complete loss of phytate degradation. Phytate degradation was restored after addition of a purified phytase to the liquid dough. Incubation of the cereal flours in buffered solutions resulted in a pH-dependent phytate degradation. The optimum of phytate degradation was shown to be around pH 5.5. Studies on phytase production of 50 lactic acid bacteria strains, previously isolated from sourdoughs, did not result in a significant production of intra- as well as extracellular phytase activity. Therefore, lactic acid bacteria do not participate directly in phytate degradation but provide favorable conditions for the endogenous cereal phytase activity by lowering the pH value.