Strains of Lactic Acid Bacteria Isolated from Sour Doughs Degrade Phytic Acid and Improve Calcium and Magnesium Solubility from Whole Wheat Flour-Reference-Cited by-同舟云学术

Strains of Lactic Acid Bacteria Isolated from Sour Doughs Degrade Phytic Acid and Improve Calcium and Magnesium Solubility from Whole Wheat Flour

Published:2000-05-23 Issue:6 Volume:48 Page:2281-2285
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lopez Hubert W.¹,Ouvry Ariane¹,Bervas Elisabeth¹,Guy Christine¹,Messager Arnaud¹,Demigne Christian¹,Remesy Christian¹

Affiliation:

1. Unité de Laboratoire sur l'Innovation des Céréales (ULICE), ZAC “Les Portes de Riom”, B.P. 173, F-63204 Riom Cedex, France, and Unité des Maladies Métaboliques et Micronutriments, INRA Clermont-Ferrand/Theix, F-63122 St-Genès Champanelle, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf000061g

Reference18 articles.

1. Bervas, E. Mise au point de levains bactériens pour la panification. Ph.D. Thesis, Université Blaise Pascal, Clermont-Ferrand, France, 1991.

2. Mammalian small intestinal phytase (EC 3.1.3.8)

3. Enzymic degradation of phytate (myo-inositol Hexaphosphate) in whole grain flour suspension and dough. A comparison between 31P NMR spectroscopy and a ferric ion method

4. Purification and Characterization of Two Phytases from Escherichia coli

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