Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a 31P NMR study.
Reale
Anna
A
DISTAAM, Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy.
Mannina
Luisa
L
Tremonte
Patrizio
P
Sobolev
Anatoli P
AP
Succi
Mariantonietta
M
Sorrentino
Elena
E
Coppola
Raffaele
R
D010832:6-Phytase / Q000378:metabolism*; D001939:Bread / Q000382:microbiology; D005511:Food Handling; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D007778:Lactobacillus / Q000201:enzymology*; D009682:Magnetic Resonance Spectroscopy; D010833:Phytic Acid / Q000378:metabolism*; D019105:Random Amplified Polymorphic DNA Technique; D012441:Saccharomyces cerevisiae / Q000201:enzymology*
D010833:Phytic Acid; D010832:6-Phytase