DEGRADATION OF PHYTATE BY USING VARIED SOURCES OF PHYTASES IN AN OAT-BASED NUTRIENT SOLUTION FERMENTED BY LACTOBACILLUS-PLANTARUM STRAIN-299-V

A formula has previously been developed for an oat-based nutrient solu tion, fermented by Lactobacillus plantarum strain 299 V, to be used as a probiotica for people with a damaged intestinal microflora. Oats ar e nutritious and rich in minerals, but also contain large amounts of p hytate (myoinositol hexaphosphate), which is one of the main inhibitor s of absorption of iron and zinc in humans. The effects of phytases of varied sources (malted barley flour, malted oat flour, rye sour dough and of wheat phytase and phytase from Asperigillus niger), on the phy tate degradation, acidity, bacterial counts and aroma of the oat-based nutrient solution were studied. The degradation of phytate varied bet ween 100% and 72% of the initial value, depending on the source of phy tase added. Malted barley flour and malted oat flour had the same capa city for degrading phytate in oats. The rate of pH decrease, final pH values, acidity, and viable counts of lactic acid bacteria varied in t he solutions depending on the source of phytase. The most efficient ph ytate degradation was achieved by adding phytase from A. niger to the oat-based nutrient solution. However, by using the enzyme, the nutrien t solution became bitter tasting and had low counts of lactic acid bac teria. (C) 1995 Academic Press Limited