title: Phytase activity of lactic acid bacteria and their impact on the solubility of minerals from wholemeal wheat bread.
abstract: The objective of this study was to determinate phytase activity of bacteriocins producing lactic acid bacteria previously isolated from spontaneous rye sourdough. The results show that the highest extracellular phytase activity produces Pediococcus pentosaceus KTU05-8 and KTU05-9 strains with a volumetric phytase activity of 32 and 54 U/ml, respectively, under conditions similar to leavening of bread dough (pH 5.5 and 30 °C). In vitro studies in simulated gastrointestinal tract media pH provide that bioproducts prepared with P. pentosaceus strains used in wholemeal wheat bread preparation increase solubility of iron, zinc, manganese, calcium and phosphorus average 30%. Therefore, P. pentosaceus KTU05-9 and KTU05-8 strains could be recommended to use as a starter for sourdough preparation for increasing of mineral bioavailability from wholemeal wheat bread.
authors.affiliation: a Department of Food Science and Technology , Kaunas University of Technology , Kaunas , Lithuania .
authors.forename: Dalia
authors.initials: D
authors.lastname: Cizeikiene
authors.affiliation: a Department of Food Science and Technology , Kaunas University of Technology , Kaunas , Lithuania .
authors.forename: Grazina
authors.initials: G
authors.lastname: Juodeikiene
authors.affiliation: b Department of Food Safety and Quality , Lithuanian University of Health Sciences , Kaunas , Lithuania , and.
authors.forename: Elena
authors.initials: E
authors.lastname: Bartkiene
authors.affiliation: a Department of Food Science and Technology , Kaunas University of Technology , Kaunas , Lithuania .
authors.forename: Jonas
authors.initials: J
authors.lastname: Damasius
authors.affiliation: c Laboratory of Biodeterioration Research , Institute of Botany of Nature Research Centre , Vilnius , Lithuania.
authors.forename: Algimantas
authors.initials: A
authors.lastname: Paskevicius
mesh_terms: D010832:6-Phytase / Q000378:metabolism*; D001430:Bacteriocins / Q000378:metabolism; D001682:Biological Availability; D001939:Bread / Q000382:microbiology*; D002523:Edible Grain; D005285:Fermentation; D005433:Flour; D041981:Gastrointestinal Tract; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007501:Iron; D019344:Lactic Acid; D008903:Minerals / Q000378:metabolism*; D010376:Pediococcus / Q000378:metabolism*; D010833:Phytic Acid / Q000009:adverse effects / Q000378:metabolism*; D012995:Solubility; D014131:Trace Elements / Q000378:metabolism*; D014908:Triticum / Q000737:chemistry*
chemical_list: D001430:Bacteriocins; D008903:Minerals; D014131:Trace Elements; D019344:Lactic Acid; D010833:Phytic Acid; D007501:Iron; D010832:6-Phytase
keywords: Lactic acid bacteria; minerals; phytase activity; wholemeal wheat bread