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.
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Sprache:	eng
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description	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.
doi_str_mv	10.1111/j.1365-2621.1983.tb14938.x
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title	Release of Phosphorus from Phytate by Natural Lactic Acid Fermentation
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