Phytate degradation by Bifidobacterium on whole wheat fermentation |
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Authors: | María Consuelo Palacios Monica Haros Yolanda Sanz Cristina M Rosell |
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Affiliation: | (1) Cereal Group, Institute of Agrochemistry and Food Technology (CSIC), P.O. Box 43, 46100 Burjassot, Valencia, Spain;(2) Microbiology Laboratory, Institute of Agrochemistry and Food Technology (CSIC), P.O. Box 43, 46100 Burjassot, Valencia, Spain |
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Abstract: | Whole cereal-based products have a beneficial effect on health, but they also contain high levels of phytate, defined as anti-nutrient.
The possible use of different strains of bifidobacterial species (B. catenulatum, B. longum and B. breve) with phytate degrading activity as starters in the fermentation process was investigated. Fermentative parameters of doughs
(pH, volume, total titrable acidity TTA] and acetic and lactic acids production) and the hydrolysis profile of the phytic
acid were determined during whole wheat dough fermentation. During fermentation in the presence of different bifidobacterial
strains, the concentration of phytic acid showed a progressive decrease, leading to a higher release of hydrolysis products
than in the control, within short fermentation time. According to the fermentative parameters bifidobacterial strains showed
a good adaptation to the dough ecosystem. The range of TTA and lactic acid production was dependent on the strain. Among the
tested bifidobacterial strains, those belonging to the species B. breve and B. longum induced a higher hydrolysis of phytic acid with simultaneous production of lower inositol phosphates. In addition, dough
containing those strains had high pH and minor acidity than those containing a commercial starter (L. plantarum). Therefore, the tested bifidobacterial strains could be used as breadmaking starters contributing to different acidification
degrees and promoting simultaneously the degradation of phytic acid in the whole wheat dough. |
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Keywords: | Whole wheat dough Fermentation Phytic acid Phytate intermediates Bifidobacterium |
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