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Phytate dephosphorylation by Lactobacillus pentosus CFR3.

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Relation http://ir.cftri.com/13149/
http://dx.doi.org/10.1111/ijfs.13407
 
Title Phytate dephosphorylation by Lactobacillus pentosus CFR3.
 
Creator Amritha, Girish K.
Prakash, M. Halami
Venkateswaran, G.
 
Subject 04 Fermentation Technology
21 Cereals
 
Description Studies on phytate-degrading enzymes from lactobacilli are scarce, despite its potential in improving the
nutritional quality of plant-based foods. Therefore, the current investigation deals with the phytatedegrading
enzyme produced by a native Lactobacillus pentosus strain. Phytase activity was highest towards
the end of the exponential phase. Activity increased in the presence of maltose (381.1%) compared with
glucose. The presence of phytate in the media stimulated the enzyme production. The enzyme of interest
was a 70 kDa protein with a pH and temperature optima of 5.0 and 55–60 °C, respectively. It retained
46% of activity after exposure to 70 °C for 20 min and also showed broad substrate specificity. It was
completely inhibited by Hg2+, Fe2+ and PMSF while being activated by Co2+. This report is the first to
show dephytinisation of autoclaved finger millet flour either by fermentation with L. pentosus or by treatment
with the corresponding cell-free extract.
 
Date 2017
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13149/1/International%20Journal%20of%20Food%20Science%20and%20Technology%202017%2C%2052%2C%201552%E2%80%931558.pdf
Amritha, Girish K. and Prakash, M. Halami and Venkateswaran, G. (2017) Phytate dephosphorylation by Lactobacillus pentosus CFR3. International Journal of Food Science and Technology ,,, 52. pp. 1552-1558.