Phytase activity from Lactobacillus spp. in calcium-fortified soymilk

Anne Lise Tang, Gisela Wilcox, Karen Z. Walker, Nagandra P. Shah, John F. Ashton, Lily Stojanovska

Research output: Contribution to journalArticlepeer-review

26 Citations (Scopus)

Abstract

The presence of phytate in calcium-fortified soymilk may interfere with mineral absorption. Certain lactic acid bacteria (LAB) produce the enzyme phytase that degrades phytates and therefore may potentially improve mineral bioavailability and absorption. This study investigates the phytase activity and phytate degradation potential of 7 strains of LAB including: Lactobacillus acidophilus ATCC4962, ATCC33200, ATCC4356, ATCC4161, L. casei ASCC290, L. plantarum ASCC276, and L. fermentum VRI-003. Activity of these bacteria was examined both in screening media and in calcium-fortified soymilk supplemented with potassium phytate. Most strains produced phytase under both conditions with L. acidophilus ATCC4161 showing the highest activity. Phytase activity in fortified soymilk fermented with L. acidophilus ATCC4962 and L. acidophilus ATCC4161 increased by 85% and 91%, respectively, between 12 h and 24 h of fermentation. All strains expressed peak phytase activity at approximately pH 5. However, no phytate degradation could be observed.

Original languageEnglish
Pages (from-to)M373-M376
JournalJournal of Food Science
Volume75
Issue number6
DOIs
Publication statusPublished - Aug 2010
Externally publishedYes

Keywords

  • Calcium
  • Fermentation
  • Phytase
  • Phytic acid
  • Soymilk

ASJC Scopus subject areas

  • Food Science

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