![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Biotechnological studies on phytate degrading lactic acid bacteria: screening, isolation, characterization and application
Raghavendra, P. (2011) Biotechnological studies on phytate degrading lactic acid bacteria: screening, isolation, characterization and application. PhD thesis, University of Mysore.
|
PDF
ponnala_raghavandra.pdf - Submitted Version Download (4MB) | Preview |
Abstract
Cereals, pulses and legume based commodities are rich and low-cost sources of nutrients for a large part of the World’s population. But their nutritive value is limited by the presence of several antinutritional substances, like myoinositol hexakisphosphate (IP6). Its negative charge make positively charged minerals unavailable for biological activities. Monogastric individuals do not contain the mechanism to hydrolyze IP6, hence needed processed food with lower levels of phytic acid for the improved nutritive substances ailable for biological activities. Hydrolysis of IP6 into lower inositol phosphates can lead to mineral availability which can be employed through enzymes such as phytase (EC 3.1.3.8 and 3.1.3.26). The phytase enzyme is widely distributed in plants, microorganisms and animals, which helps in improved availability of nutritional factors by degrading IP6. Among the microorganisms members of lactic acid bacteria (LAB) such as Lactobacillus species was found to have phytase enzyme. Several studies on LAB conducted to examine their role in enhancing bioaccessible minerals during sourdough fermentation process. But the mechanism behind their role unrevealed. Hence, this study proposed with the following hypothesizes to find the role of phytate degrading LAB with improved mineral availability during different food fermentation processes.
| Item Type: | Thesis (PhD) |
|---|---|
| Uncontrolled Keywords: | phytic acid, lactic acid bacteria, phytate, biotechnology studies |
| Subjects: | 600 Technology > 05 Chemical engineering > 01 Biotechnology and Bioengineering 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes |
| Divisions: | Food Microbiology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 15 May 2012 10:36 |
| Last Modified: | 30 Dec 2016 08:21 |
| URI: | http://ir.cftri.res.in/id/eprint/10762 |
Actions (login required)
 |
View Item |