Reduction of Phytate in Soy Drink by Fermentation with Lactobacillus casei Expressing Phytases From Bifidobacteria
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منابع مشابه
Reduction of Phytate in Soy Drink by Fermentation with Lactobacillus casei Expressing Phytases From Bifidobacteria.
Plant-based food products can be modified by fermentation to improve flavour and the concentration of some biologically active compounds, but also to increase the mineral availability by eliminating anti-nutrient substances such as phytates. The objective of this study was to develop a fermented soybean drink with improved nutritional quality and source of probiotic bacteria by including as sta...
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Phytases are enzymes capable of sequentially dephosphorylating phytic acid to products of lower chelating capacity and higher solubility, abolishing its inhibitory effect on intestinal mineral absorption. Genetic constructions were made for expressing two phytases from bifidobacteria in Lactobacillus casei under the control of a nisin-inducible promoter. L. casei was able of producing, exportin...
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A study of the proteinase activity of Lactobacillus casei grown in milk and of cell-free extract of L. cawi has been reported on in a previous paper (Brandsaeter and Nelson, 1956). Whereas the proteinases of L. casei have been studied to some extent earlier, very little has been done to characterize the peptidases of this organism. Other lactobacilli hydrolyze some peptides (Christophersen and ...
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This article presents a novel formulation for preparation of Lactobacillus casei 01 encapsulated in soy protein isolate and alginate microparticles using spray drying method. A response surface methodology was used to optimise the formulation and the central composite face-centered design was applied to study the effects of critical material attributes and process parameters on viability of the...
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ژورنال
عنوان ژورنال: Plant Foods for Human Nutrition
سال: 2015
ISSN: 0921-9668,1573-9104
DOI: 10.1007/s11130-015-0489-2