Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 4 2 2016 12 21 The influence of alone and starter culture combinations Saccharomyces cerevisiae (PTCC 5052) وLactobacillus Plantarum(PTCC1058), fermentation time and temperature on phytic acid content of Wheat bran The influence of alone and starter culture combinations Saccharomyces cerevisiae (PTCC 5052) وLactobacillus Plantarum(PTCC1058), fermentation time and temperature on phytic acid content of Wheat bran 33 41 383 10.22104/jift.2016.383 FA Malika Kamali Shahri M.Sc. Student, Food Science and Technology, Islamic Azad University, Quchan, Quchan, Khorasan Razavi, Iran Mohammad Ali Najafi Assistant Professor, Food Science, Faculty of Agriculture, University of Zabol, Zabol, Sistan and Baluchestan, Iran Ismail Ata Salehi Assistant Professor, Department of Food Science and Technology, Islamic Azad University, Quchan, Quchan, Khorasan Razavi, Iran Journal Article 2016 08 17 Wheat bran with high fiber & mineral has beneficial nutritional properties, that via the presence of anti nutritional compound called phytic acid has limited application. In this study, the effects of three different starter cultures prepared from S. cerevisiae PTCC 5052 and L. Plantarum PTCC 1058, temperature (25, 30 and 35◦C) and fermentation time (0, 2, 4, 6 and 8 hour) on the level of pH and acidity, also phytic acid concentration (%) in sterilized wheat bran was investigated. The results showed S. cerevisiae PTCC 5052, with more phytase activity, was more efficient than L. Plantarum PTCC 1058 in lowering the phytic acid concentration in the wheat bran. The lowest phytic acid concentration was observed in prepared sample when S. cerevisiae PTCC 5052 was used as starter culture and incubated at 30◦C for 8 h. Wheat bran with high fiber & mineral has beneficial nutritional properties, that via the presence of anti nutritional compound called phytic acid has limited application. In this study, the effects of three different starter cultures prepared from S. cerevisiae PTCC 5052 and L. Plantarum PTCC 1058, temperature (25, 30 and 35◦C) and fermentation time (0, 2, 4, 6 and 8 hour) on the level of pH and acidity, also phytic acid concentration (%) in sterilized wheat bran was investigated. The results showed S. cerevisiae PTCC 5052, with more phytase activity, was more efficient than L. Plantarum PTCC 1058 in lowering the phytic acid concentration in the wheat bran. The lowest phytic acid concentration was observed in prepared sample when S. cerevisiae PTCC 5052 was used as starter culture and incubated at 30◦C for 8 h.

https://jift.irost.ir/article_383_b3e9628ac14fc3dbcd583087a2eba367.pdf