Isolation and identification of lactic acid bacteria with phytase activity from sourdough

Wholemeal bread is strongly recommended due to its nutritional value. However, whole‐grain foods contain a high level of phytic acid, an antinutritional factor that decreases the mineral bioavailability. The objective of this study was isolation and identification of lactic acid bacteria with phytas...

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Detalles Bibliográficos
Autores principales: Mohammadi‐Kouchesfahani, Matin, Hamidi‐Esfahani, Zohreh, Azizi, Mohammad Hossein
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6848837/
https://www.ncbi.nlm.nih.gov/pubmed/31763019
http://dx.doi.org/10.1002/fsn3.1229

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6848837/
https://www.ncbi.nlm.nih.gov/pubmed/31763019
http://dx.doi.org/10.1002/fsn3.1229

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