Phytase Activity from Lactobacillus spp. in Calcium-Fortified Soymilk
Article first published online: 17 AUG 2010
© 2010 Institute of Food Technologists®
Journal of Food Science
Volume 75, Issue 6, pages M373–M376, August 2010
How to Cite
Tang, A. L., Wilcox, G., Walker, K. Z., Shah, N. P., Ashton, J. F. and Stojanovska, L. (2010), Phytase Activity from Lactobacillus spp. in Calcium-Fortified Soymilk. Journal of Food Science, 75: M373–M376. doi: 10.1111/j.1750-3841.2010.01663.x
- Issue published online: 17 AUG 2010
- Article first published online: 17 AUG 2010
- MS 20091232 Submitted 12/10/2009, Accepted 3/31/2010.
- phytic acid;
Abstract: The presence of phytate in calcium-fortified soymilk may interfere with mineral absorption. Certain lactic acid bacteria (LAB) produce the enzyme phytase that degrades phytates and therefore may potentially improve mineral bioavailability and absorption. This study investigates the phytase activity and phytate degradation potential of 7 strains of LAB including: Lactobacillus acidophilus ATCC4962, ATCC33200, ATCC4356, ATCC4161, L. casei ASCC290, L. plantarum ASCC276, and L. fermentum VRI-003. Activity of these bacteria was examined both in screening media and in calcium-fortified soymilk supplemented with potassium phytate. Most strains produced phytase under both conditions with L. acidophilus ATCC4161 showing the highest activity. Phytase activity in fortified soymilk fermented with L. acidophilus ATCC4962 and L. acidophilus ATCC4161 increased by 85% and 91%, respectively, between 12 h and 24 h of fermentation. All strains expressed peak phytase activity at approximately pH 5. However, no phytate degradation could be observed.