Effect of Using Lactobacillus Brevis IBRC-M10790 and Baker’s Yeast on Phytate Degradation of Sourdough and Barbari Bread
الموضوعات :
H. Hadaegh
1
(Ph. D Student of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
S. M. Seyyedain Ardabili
2
(Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
M. Tajabadi Ebrahimi
3
(Associate Professor of the Department of Biology, Central Tehran Branch, Islamic Azad University, Tehran, Iran.)
M. Chamani
4
(Professor of the Department of Animal Science, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
R. Azizi Nezhad
5
(Assistant Professor of the Plant Breeding Department, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
الکلمات المفتاحية: Barbari Bread, Lactobacillus brevis, Phytate Reduction, Sourdough, Yeast,
ملخص المقالة :
The possible use of Lactobacillus brevis IBRC-M10790 with degrading phytase activity was investigated in sourdough and Barbari bread using 20 and 30% of sourdough in the formulation- in order to enhance the nutritional bioavailability, and the efficiency of the bacteria in decreasing phytate via using in sourdough was compared to yeast. Results showed that L. brevis IBRC-M10790 has better efficiency in phytate reduction than yeast alone or the combination of yeast and bacteria, and can be effectively used for improving the nutritional properties of Barbari bread. Use of 30% sourdough in bread formulation gave the highest percentage of phytate reduction in breads. It seems that not only the percentage of sourdough (the amount of used yeast), but also fermentation time is important in reducing the level of phytate in Barbari bread. Statistical analysis revealed that pH is not the major factor for phytate reduction in Barbari breads with different percentages of sourdough.
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