Phytase-active lactic acid bacteria from sourdoughs: isolation and identification

Research output: Contribution to journalJournal articleResearchpeer-review

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Phytase-active lactic acid bacteria from sourdoughs : isolation and identification. / Nuobariene, Lina; Cizeikiene, Dalia; Gradzeviciute, Egle; Hansen, Åse Solvej; Rasmussen, Søren Kjærsgaard; Juodeikiene, Grazina; Vogensen, Finn Kvist.

In: Lebensmittel - Wissenschaft und Technologie, Vol. 63, No. 1, 2015, p. 766-772.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Nuobariene, L, Cizeikiene, D, Gradzeviciute, E, Hansen, ÅS, Rasmussen, SK, Juodeikiene, G & Vogensen, FK 2015, 'Phytase-active lactic acid bacteria from sourdoughs: isolation and identification', Lebensmittel - Wissenschaft und Technologie, vol. 63, no. 1, pp. 766-772. https://doi.org/10.1016/j.lwt.2015.03.018

APA

Nuobariene, L., Cizeikiene, D., Gradzeviciute, E., Hansen, Å. S., Rasmussen, S. K., Juodeikiene, G., & Vogensen, F. K. (2015). Phytase-active lactic acid bacteria from sourdoughs: isolation and identification. Lebensmittel - Wissenschaft und Technologie, 63(1), 766-772. https://doi.org/10.1016/j.lwt.2015.03.018

Vancouver

Nuobariene L, Cizeikiene D, Gradzeviciute E, Hansen ÅS, Rasmussen SK, Juodeikiene G et al. Phytase-active lactic acid bacteria from sourdoughs: isolation and identification. Lebensmittel - Wissenschaft und Technologie. 2015;63(1):766-772. https://doi.org/10.1016/j.lwt.2015.03.018

Author

Nuobariene, Lina ; Cizeikiene, Dalia ; Gradzeviciute, Egle ; Hansen, Åse Solvej ; Rasmussen, Søren Kjærsgaard ; Juodeikiene, Grazina ; Vogensen, Finn Kvist. / Phytase-active lactic acid bacteria from sourdoughs : isolation and identification. In: Lebensmittel - Wissenschaft und Technologie. 2015 ; Vol. 63, No. 1. pp. 766-772.

Bibtex

@article{832118f1e7c04a94ab9d89fe97422984,
title = "Phytase-active lactic acid bacteria from sourdoughs: isolation and identification",
abstract = "Whole-grain foods play an important role in human diet as they are relatively rich in minerals, however, the absorption of those minerals in human gut can be very low due to high content of the mineral binding phytate. Therefore, the object of this study was to identify phytase-active lactic acid bacteria (LAB) which could be used as a starter to increase mineral bioavailability in whole-meal bread. Hence, LAB isolates were isolated from Lithuanian sourdoughs, tested for phytase activity, and phytase active isolates were identified. Studies of phytase activity of the isolates were carried out at conditions optimal for leavening of bread dough (pH 5.5 and 30°C). The phytase active isolates belonged to the species Lactobacillus panis, Lactobacillus reuteri, Lactobacillus fermentum, and Pediococcus pentosaceus. Phytase activities of the tested LAB isolates were both extra- and intra-cellular. The highest extracellular phytase production was found in L.panis with a volumetric phytase activity of 140U/mL. Phytate degradation in whole-wheat dough fermented with L.panis or L.fermentum was 90{\%} and 70{\%}, respectively.",
keywords = "Breadmaking, Lactobacillus, Phytase activity, Phytate, Wholemeal",
author = "Lina Nuobariene and Dalia Cizeikiene and Egle Gradzeviciute and Hansen, {{\AA}se Solvej} and Rasmussen, {S{\o}ren Kj{\ae}rsgaard} and Grazina Juodeikiene and Vogensen, {Finn Kvist}",
year = "2015",
doi = "10.1016/j.lwt.2015.03.018",
language = "English",
volume = "63",
pages = "766--772",
journal = "Lebensmittel - Wissenschaft und Technologie",
issn = "0023-6438",
publisher = "Academic Press",
number = "1",

}

RIS

TY - JOUR

T1 - Phytase-active lactic acid bacteria from sourdoughs

T2 - isolation and identification

AU - Nuobariene, Lina

AU - Cizeikiene, Dalia

AU - Gradzeviciute, Egle

AU - Hansen, Åse Solvej

AU - Rasmussen, Søren Kjærsgaard

AU - Juodeikiene, Grazina

AU - Vogensen, Finn Kvist

PY - 2015

Y1 - 2015

N2 - Whole-grain foods play an important role in human diet as they are relatively rich in minerals, however, the absorption of those minerals in human gut can be very low due to high content of the mineral binding phytate. Therefore, the object of this study was to identify phytase-active lactic acid bacteria (LAB) which could be used as a starter to increase mineral bioavailability in whole-meal bread. Hence, LAB isolates were isolated from Lithuanian sourdoughs, tested for phytase activity, and phytase active isolates were identified. Studies of phytase activity of the isolates were carried out at conditions optimal for leavening of bread dough (pH 5.5 and 30°C). The phytase active isolates belonged to the species Lactobacillus panis, Lactobacillus reuteri, Lactobacillus fermentum, and Pediococcus pentosaceus. Phytase activities of the tested LAB isolates were both extra- and intra-cellular. The highest extracellular phytase production was found in L.panis with a volumetric phytase activity of 140U/mL. Phytate degradation in whole-wheat dough fermented with L.panis or L.fermentum was 90% and 70%, respectively.

AB - Whole-grain foods play an important role in human diet as they are relatively rich in minerals, however, the absorption of those minerals in human gut can be very low due to high content of the mineral binding phytate. Therefore, the object of this study was to identify phytase-active lactic acid bacteria (LAB) which could be used as a starter to increase mineral bioavailability in whole-meal bread. Hence, LAB isolates were isolated from Lithuanian sourdoughs, tested for phytase activity, and phytase active isolates were identified. Studies of phytase activity of the isolates were carried out at conditions optimal for leavening of bread dough (pH 5.5 and 30°C). The phytase active isolates belonged to the species Lactobacillus panis, Lactobacillus reuteri, Lactobacillus fermentum, and Pediococcus pentosaceus. Phytase activities of the tested LAB isolates were both extra- and intra-cellular. The highest extracellular phytase production was found in L.panis with a volumetric phytase activity of 140U/mL. Phytate degradation in whole-wheat dough fermented with L.panis or L.fermentum was 90% and 70%, respectively.

KW - Breadmaking

KW - Lactobacillus

KW - Phytase activity

KW - Phytate

KW - Wholemeal

U2 - 10.1016/j.lwt.2015.03.018

DO - 10.1016/j.lwt.2015.03.018

M3 - Journal article

AN - SCOPUS:84928696598

VL - 63

SP - 766

EP - 772

JO - Lebensmittel - Wissenschaft und Technologie

JF - Lebensmittel - Wissenschaft und Technologie

SN - 0023-6438

IS - 1

ER -

ID: 137412530