Release of Phosphorus from Phytate by Natural Lactic Acid Fermentation

Release of Phosphorus from Phytate by Natural Lactic Acid Fermentation

ABSTRACT Natural lactic acid fermentation of corn significantly reduced phytate levels and thus increased the amount of Fiske‐Subbarow positive phosphorus (free). Sixteen bacterial strains isolated from a natural lactic fermentation of corn meal had active phytases.

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Veröffentlicht in:Journal of food science 1983-05, Vol.48 (3), p.953-954
Hauptverfasser: LOPEZ, YOLANDA, GORDON, DENNIS T., FIELDS, M. L.
Format: Artikel
Sprache:eng
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Zusammenfassung:ABSTRACT Natural lactic acid fermentation of corn significantly reduced phytate levels and thus increased the amount of Fiske‐Subbarow positive phosphorus (free). Sixteen bacterial strains isolated from a natural lactic fermentation of corn meal had active phytases.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1983.tb14938.x