Phytase Activity from Lactobacillus spp. in Calcium-Fortified Soymilk |
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| Authors: | Anne Lise Tang Gisela Wilcox Karen Z. Walker Nagandra P. Shah John F. Ashton Lily Stojanovska |
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| Affiliation: | Authors Tang, Shah, and Stojanovska are with School of Biomedical and Health Sciences, Victoria Univ., P.O. Box 14428, Melbourne, VIC 8001, Australia. Author Wilcox is with Monash Univ., Dept. of Medicine and Clinical Nutrition and Metabolism Unit, Monash Medical Centre, Clayton, VIC 3168, Australia. Author Walker is with Preventative Health Unit, BakerIDI Heart and Diabetes Research Inst., Melbourne, VIC 3004 and Nutrition and Dietetics Unit, the Dept. of Medicine, Monash Univ., Clayton, VIC 3168, Australia. Author Ashton is with Sanitarium Development and Innovation, Cooranbong, NSW 2265, Australia. Direct inquiries to author Stojanovska (E-mail: lily.stojanovska@vu.edu.au). |
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| Abstract: | Abstract: The presence of phytate in calcium-fortified soymilk may interfere with mineral absorption. Certain lactic acid bacteria (LAB) produce the enzyme phytase that degrades phytates and therefore may potentially improve mineral bioavailability and absorption. This study investigates the phytase activity and phytate degradation potential of 7 strains of LAB including: Lactobacillus acidophilus ATCC4962, ATCC33200, ATCC4356, ATCC4161, L. casei ASCC290, L. plantarum ASCC276, and L. fermentum VRI-003. Activity of these bacteria was examined both in screening media and in calcium-fortified soymilk supplemented with potassium phytate. Most strains produced phytase under both conditions with L. acidophilus ATCC4161 showing the highest activity. Phytase activity in fortified soymilk fermented with L. acidophilus ATCC4962 and L. acidophilus ATCC4161 increased by 85% and 91%, respectively, between 12 h and 24 h of fermentation. All strains expressed peak phytase activity at approximately pH 5. However, no phytate degradation could be observed. |
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| Keywords: | calcium fermentation phytase phytic acid soymilk |
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