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

Document Type : Research Article

Authors

1 M.Sc. Student, Food Science and Technology, Islamic Azad University, Quchan, Quchan, Khorasan Razavi, Iran

2 Assistant Professor, Food Science, Faculty of Agriculture, University of Zabol, Zabol, Sistan and Baluchestan, Iran

3 Assistant Professor, Department of Food Science and Technology, Islamic Azad University, Quchan, Quchan, Khorasan Razavi, Iran

Abstract

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.

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References

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Innovative Food Technologies
Volume 4, Issue 2
January 2017
Pages 33-41

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History

  • Receive Date: 17 August 2016
  • Revise Date: 25 October 2016
  • Accept Date: 26 October 2016

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