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Title: Effect of natural starters used for sourdough bread in Morocco on phytate biodegradation
Authors: Chaoui, A.
Faid, M.
Belhcen, R.
Issue Date: 2003
Language: English
Abstract: Phytase activity was studied in natural sourdough bread starters to determine physicochemical characteristics [phytic acid hydrolysis, dough rising capacity and pH] in the flour and during sourdough fermentation. Fermentation microorganisms [yeasts and lactic acid bacteria] were also characterized. Results showed a decrease of phytic acid in sourdoughs started with traditional starters, and wide variation in phytase activity. Microorganism counts were high at the end of fermentation, indicating higher fermenting activity of the starters. Yeast populations showed wide variation and lactic acid bacteria had high counts in the fermentation. Phytase activity was demonstrated in starter cultures made of lactic acid bacteria and yeast isolates, the most interesting of which were Saccharomyces cerevisiae combined with Lactobacillus plantarum and Leuconostoc mesenteroides
Description: 141-147
Keywords: Bread
Biodegradation, Environmental
Colony Count, Microbial
Developing Countries
Food Microbiology
Hydrogen-Ion Concentration
Nutritive Value
Subject: Phytic Acid
ISSN: 1020-3397
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Appears in Collections:EMRO Journal Articles (EMHJ)

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