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Phytate-degrading Pediococcus pentosaceus CFR R123 for application in functional foods.

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Relation http://ir.cftri.com/2394/
 
Title Phytate-degrading Pediococcus pentosaceus CFR R123 for application in functional
foods.
 
Creator Raghavendra, P.
Ushakumari, S. R.
Prakash, M. Halami
 
Subject 02 Bacteriology
04 Functional foods
 
Description The present work looks at the role of phytate-degrading Pediococcus pentosaceus CFR R123 application in functional
foods to evaluate the fate of phytate and calcium solubility during fermentation. Under standard conditions, CFR
R123 grown in modified MRS containing sodium phytate CFR R123 showed 43% degradation of sodium phytate
in 15 minutes. Fermentation of malted finger millet seed coat (MFSC) and soya milk (SM) with CFR R123 for 12 h
resulted in 5.6-12% phytate degradation and a notable increase in calcium availability (125%) was observed. The
isolate CFR R123 was found to decrease the phytic acid levels resulting in increased levels of calcium during MFSC
and soya milk fermentation. This study introduces phytate-degrading P. pentosaceus CFR R123 that can be employed
as a starter culture as well as an ingredient of functional food to provide nutritive benefits to the consumer with a
natural phenomenon.
 
Date 2011
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/2394/1/Beneficial%20Microbes%2C%20March%202011%3B%202%281%29%2057-61.pdf
Raghavendra, P. and Ushakumari, S. R. and Prakash, M. Halami (2011) Phytate-degrading Pediococcus pentosaceus CFR R123 for application in functional foods. Beneficial Microbes, March ; 2(1):, 2 (1). pp. 57-61.