Screening of Ethnic Indian Fermented Foods for Effective Phytase Producing Lactic Acid Bacteria for Application in Dephytinization of Phytate Rich Foods

Neha Sharma¹ , Kanthi Kiran Kondepudi² , Naveen Gupta³

Section:Research Paper, Product Type: Isroset-Journal
Vol.6 , Issue.2 , pp.1-7, Apr-2019

CrossRef-DOI:   https://doi.org/10.26438/ijsrbs/v6i2.17

Online published on Apr 30, 2019

Copyright © Neha Sharma, Kanthi Kiran Kondepudi, Naveen Gupta . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
 

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Abstract :
Dephytinization of phytate rich foods is required to increase their nutritional quality. Phytase producing lactic acid bacteria (LAB) are of special interest as this group of organisms are generally regarded as safe (GRAS) for human consumption, moreover they have an added characteristic of acting as probiotics. Despite being highly advantageous very few reports are there on LAB producing phytase with desired characteristics. In present study ethnic fermented foods from various regions of India were analyzed for phytase producing LAB. Seventeen strains of LAB were isolated from various fermented foods. Out of which seven isolates showed the ability to produce phytase. Detailed analysis confirmed all the isolates to have characteristics typical to that of LAB. Some of the LAB isolates (KA1, SA2, SM1) showed the ability to produce phytase effectively. All the isolates hydrolysed phytate in soy milk and rice bran therefore they can be good candidates for their application in the processing of phytate rich foods.

Key-Words / Index Term :
Fermented food, Lactic acid bacteria, Nutrient deficiency, Phytase, Phytate

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