Abstract
Screening of Ethnic Indian Fermented Foods for Effective Phytase Producing Lactic Acid Bacteria for Application in Dephytinization of Phytate Rich Foods
Highlights
In plant-based foods, phosphorous (1-5% by weight) is present in bounded form with various other minerals and is known as phytate [36]
Lactic acid bacteria (LAB) are a class of microorganisms which has been generally regarded as safe (GRAS) for human use [19]. they are known to have probiotic properties which are associated with number of health benefits [21]
There are very few reports on lactic acid bacteria (LAB) which are known to produce phytases with suitable yield/characteristics so that they can be applied for hydrolysis of phytate in food processing
Summary
In plant-based foods, phosphorous (1-5% by weight) is present in bounded form with various other minerals and is known as phytate [36]. Wide variety of ethnic Indian fermented foods were screened for lactic acid bacteria. These bacteria were further shortlisted on the basis of their phytase producing potential and were studied for various morphological and biochemical characteristics. Application of these isolates in soy milk and rice bran showed significant phytate hydrolysis in terms of increase in the content of solubilized inorganic phosphate which indicated their potential for increasing the nutritional quality of these foods
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