Abstract
Wholemeal bread is strongly recommended due to its nutritional value. However, whole‐grain foods contain a high level of phytic acid, an antinutritional factor that decreases the mineral bioavailability. The objective of this study was isolation and identification of lactic acid bacteria with phytase activity to find a suitable starter for bread‐making. Wheat–legume sourdoughs were prepared by the back‐slopping procedure. Lactic acid bacteria were isolated from the sourdough of wheat flour–mung bean, and their phytase activity was tested in the solid and liquid media. Out of the nine phytase‐active isolates in the solid medium, only three isolates produced extracellular phytase in the liquid medium with activity ranging from 16.3 to 53.2 (U/ml). These isolates belonged to species Weissella confusa mk.zh95 and Pediococcus pentosaceus. The highest phytase activity was found for Weissella confusa mk.zh95. Weissella confusa mk.zh95 is considered an interesting source of phytase during cereals and legumes fermentation which improves the bioavailability of minerals.
Highlights
Nowadays, consumption of wholemeal bread has dramatically increased due to growing awareness of its nutritional values such as dietary fiber, complex carbohydrates, protein, vitamins, and minerals (Adefegha, Olasehinde, & Oboh, 2018)
The objective of the current study was to isolate lactic acid bacteria (LAB) with extracellular phytase activity from different sourdoughs of wheat– legume to identify phytase‐active strains that could be used as a starter culture in bread‐making
The protein content of the samples ranged from 10.15% to 26.53%, and red lentil showed the highest value
Summary
Consumption of wholemeal bread has dramatically increased due to growing awareness of its nutritional values such as dietary fiber, complex carbohydrates, protein, vitamins, and minerals (Adefegha, Olasehinde, & Oboh, 2018). A significant amount of phytic acid (myo‐inositol hexakis phosphoric acid) in wholemeal bread interferes with mineral uptake (Fe+2, Zn+2, Ca+2, Mg+2, Cu+2, and Mn+2; Najafi, Rezaei, Safari, & Razavi, 2012; Nuobariene, Hansen, & Arneborg, 2012; Reale, Konietzny, Coppola, Sorrentino, & Greiner, 2007). Phytic acid degrading enzymes such as phytase are able to break phosphomonoester bonds of phytic acid. Phytase is endogenously found in cereals, legumes, and microorganisms including lactic acid bacteria (LAB; Hammes et al, 2005; Nuobariene et al, 2015; Palacios, Haros, Sanz, & Rosell, 2008). Phytase degrades phytic acid to lower inositol phosphate esters and inorganic phosphate. Myo‐inositol hexakis phosphate (IP6) and inositol pentaphosphate (IP5) interfere with the bioavailability of minerals (Garcıa‐Estepa, Guerra‐Hernández, & Garcıa‐Villanova, 1999)
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