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Closed Access item Phytate Reduction in Bran-Enriched Bread by Phytase-Producing Bifidobacteria

Authors:Sanz-Penella, Juan Mario
Tamayo-Ramos, Juan Antonio
Sanz, Yolanda
Haros, Mónica
Keywords:Phytate Reduction, Bran-Enriched Bread, Phytase-Producing Bifidobacteria
Issue Date:9-Oct-2009
Publisher:American Chemical Society
Citation:Journal of Agricultural and Food Chemistry 57 (21): 10239–10244 (2009)
Abstract:Bread fermented with the selected Bifidobacterium strains had similar technological and sensorial quality as the controls, resulting in breads with significantly lower (p < 0.05) levels of InsP6 with residual amounts of myo-inositol triphosphates (InsP3). The fact that the phytate-degrading enzymes are produced by strains of bifidobacteria, which are GRAS/QPS (generally regarded as safe/qualified presumption of safety) microorganisms makes this strategy particularly suitable to reduce the content of InsP6 in rich fiber products for human consumption.
Publisher version (URL):http://dx.doi.org/10.1021/jf9023678
Appears in Collections:(IATA) Artículos

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