مقایسه اثر مخمر نانوائی و باکتریهای اسید لاکتیک جدا شده از خمیرترش بر اسید فیتیک

Background: In Iran, bread is mainly baked from flours with high extraction rate and low fermentation time that results in increasing amount of phytic acid causing low absorption and bioavailability of important minerals in the body. In this study, effect of  baker’s yeast  and several lactic acid bacteria on phytic acid of baguette bread is compared.  Methods:  Two groupes of dough samples were provided (with yeast, without yeast).  To each ones, bacterial suspension containing 108 (cfu / g) Lactobacillus strains was inoculated separately and held for 20 hours at 37 °C. After baking, the amount of phytic acid in each two groupes of samples evaluated and compared together. Phytic acid content was determined by spectrophotometric method (the total phosphorus content was determined using the Molybdovanadate Method).  Results: In the first group of dough samples (with yeast),  the means of phytic acid content in sourdough lactic acid bacteria were 138.84 (fermentum), 126.22 (acidophilus) , 148.31 (casei) and 129.37 (plantarum) mg per 100g, respectively. In the second group of  dough samples (without yeast), the means of phytic acid content  in sourdough lactic acid bacteria were 268.22 (fermentum), 255.60 (acidophilus), 274.53 (casei) and 261.91 (plantarum) mg per 100g, respectively. The results showed that yeast and lactic acid bacteria have a significant effect  on reducing the amount of phytic acid (P ˂0.05 ). Conclusion: Baker’s yeast and lactic acid bacteria, significantly reduced levels of phytic acid of  baguette bread.