Reale Anna, Mannina Luisa, Tremonte Patrizio, Sobolev Anatoli P, Succi Mariantonietta, Sorrentino Elena, Coppola Raffaele
DISTAAM, Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy.
J Agric Food Chem. 2004 Oct 6;52(20):6300-5. doi: 10.1021/jf049551p.
myo-Inositol hexaphosphate (IP6) is the main source of phosphorus in cereal grains, and therefore, in bakery products. Different microorganisms such as yeasts and lactic acid bacteria have phytase enzymes able to hydrolyze IP6 during the wholemeal breadmaking. In this paper, the phytase activity of Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus curvatus, and Saccharomyces cerevisiae strains, isolated from southern Italian sourdoughs, is assayed using the (31)P NMR technique. The sourdough technology based on the use of lactic acid bacteria in the breadmaking is finally suggested.
肌醇六磷酸（IP6）是谷物中磷的主要来源，因此也是烘焙食品中磷的主要来源。不同的微生物，如酵母和乳酸菌，具有能够在全麦面包制作过程中水解IP6的植酸酶。本文采用³¹P NMR技术测定了从意大利南部酸面团中分离出的植物乳杆菌、短乳杆菌、弯曲乳杆菌和酿酒酵母菌株的植酸酶活性。最后建议了在面包制作中使用乳酸菌的酸面团技术。
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