Use of Lactobacilli in Cereal-Legume Fermentation and as Potential Probiotics towards Phytate Hydrolysis.

Phytate is a potent inhibitor of mineral absorption
in humans occurring in plant-based food. Application of
lactobacilli that produce phytate-degrading enzymes
(phytases) to reduce phytate is an interesting yet a not much
explored sector of research. Therefore, phytate dephosphorylation
by Lactobacillus plantarum MTCC 1325 was evaluated.
Cells at stationary phase showed phytase activity which
was maximal at 24 h of growth. Glucose concentration and the
type of phosphorous source in the media modulated the enzyme
activity. Fermentation of cereal and/or legume flours
with the strain resulted in phytate reduction with the highest
in sorghum (73%) and the lowest in horse gram (34%).
Further, the strain showed tolerance to acid, bile, and simulated
gastrointestinal fluid. Significant phytase activity in the
presence of simulated gastrointestinal fluids along with the
ability to produce phytases post-exposure to simulated gastrointestinal
fluids is of interest. To the best of our knowledge,
this is the first report on the effect of simulated gastrointestinal
fluid on cell-associated phytases of lactobacilli. The results of
the investigation indicate that L. plantarum MTCC 1325
could be used as a starter in cereal-legume fermentation and
as potential probiotics to achieve phytate hydrolysis in food
matrices and also in gastrointestinal tract.