固态发酵降低了亚麻籽饼中的植酸含量，改善了肌醇磷酸的分布，并提高了特定矿物质的利用率。
Solid-State Fermentation Reduces Phytic Acid Level, Improves the Profile of Inositol Phosphates and Enhances the Availability of Selected Minerals in Flaxseed Oil Cake.
作者信息
Duliński Robert, Stodolak Bożena, Byczyński Łukasz, Poreda Aleksander, Starzyńska-Janiszewska Anna, Żyła Krzysztof
机构信息
Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, PL-30-149 Kraków, Poland.
Department of Fermentation Technology and Technical Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, PL-30-149 Kraków, Poland.
出版信息
Food Technol Biotechnol. 2017 Sep;55(3):413-419. doi: 10.17113/ftb.55.03.17.4981.
Flaxseed oil cake was subjected to fermentation with (DSM 1964 and ATCC 64063), and the phytate (InsP) content, inositol phosphate profile and bioavailability of essential minerals were studied. Flaxseed oil cake had a phytate mass fraction of 13.9 mg/g. A 96-hour fermentation of flaxseed oil cake by DSM 1964 and ATCC 64063 decreased the InsP content by 48 and 33%, respectively. The strains had different phytate-degrading activities: fermentation of flaxseed oil cake with DSM 1964 was more advantageous, yielding InsP as a predominating -inositol compound, while fermentation with ATCC 64603 produced predominantly InsP. Solid-state fermentation of flaxseed oil cake enhanced bioavailability of calcium by 14, magnesium by 3.3 and phosphorus by 2-4%.
亚麻籽饼粕用[具体菌株名称]（DSM 1964和ATCC 64063）进行发酵，并研究了植酸（InsP）含量、肌醇磷酸谱以及必需矿物质的生物利用率。亚麻籽饼粕的植酸质量分数为13.9毫克/克。DSM 1964和ATCC 64063对亚麻籽饼粕进行96小时发酵后，InsP含量分别降低了48%和33%。这些菌株具有不同的植酸降解活性：用DSM 1964发酵亚麻籽饼粕更具优势，产生的InsP作为主要的肌醇化合物，而用ATCC 64603发酵则主要产生InsP。亚麻籽饼粕的固态发酵使钙的生物利用率提高了14%，镁提高了3.3%，磷提高了2 - 4%。
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