Effect of natural starters used for sourdough bread in Morocco on phytate biodegradation
EMHJ-Eastern Mediterranean Health Journal. 2003; 9 (1-2): 141-147
in English
| IMEMR
| ID: emr-158145
ABSTRACT
Phytase activity was studied in natural sourdough bread starters to determine physicochemical characteristics [phytic acid hydrolysis, dough rising capacity and pH] in the flour and during sourdough fermentation. Fermentation microorganisms [yeasts and lactic acid bacteria] were also characterized. Results showed a decrease of phytic acid in sourdoughs started with traditional starters, and wide variation in phytase activity. Microorganism counts were high at the end of fermentation, indicating higher fermenting activity of the starters. Yeast populations showed wide variation and lactic acid bacteria had high counts in the fermentation. Phytase activity was demonstrated in starter cultures made of lactic acid bacteria and yeast isolates, the most interesting of which were Saccharomyces cerevisiae combined with Lactobacillus plantarum and Leuconostoc mesenteroides
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Index:
IMEMR (Eastern Mediterranean)
Main subject:
Rheology
/
Biodegradation, Environmental
/
Bread
/
Colony Count, Microbial
/
Cooking
/
Developing Countries
/
Food Microbiology
/
Hydrogen-Ion Concentration
/
Hydrolysis
/
Nutritive Value
Limits:
Humans
Language:
English
Journal:
East Mediterr Health J.
Year:
2003
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