تأثیر باکتریهای اسید لاکتیک جدا شده از خمیرترش بر اسید فیتیک

Background: Phytic acid is phosphated compound that exists as potassium - magnesium salt in aleurone layer of cereals. Phytic acid has a strong ability to chelate  many minerals, such as calcium, iron and zinc. It changes these essential minerals to insoluble complexes and inhibits minerals bioavailability. In this study, effect of several lactic acid bacteria (casei, fermentum, plantarum and acidophilus) sourdough on phytic acid of baguette bread was investigated.  Methods: To each of the dough sample , bacterial suspension containing 108 (cfu / g) bacteria of each Lactobacillus strains, was inoculated separately and held for 20 hours at 37 ° C. after baking, the amount of phytic acid in each sample evaluated and compared with the control sample ( without bacterial suspension ). phytic acid content was determined by  spectrophotometric method (the total phosphorus content was determined using the Molybdovanadate Method). Results:  The mean of phytic acid content of the blank sample, was 186.17 mg per 100 g , and mean of phytic acid  in sourdough lactic acid bacteria were 138.84 (fermentum), 126.22 (acidoohilus) , 148.31 (casei) and 129.37 (plantarum) mg per 100 g respectively. The results showed that the effect of sourdough derived from lactobacilli in reducing the amount of phytic acid , in comparison with control sample ,is significant  (P ˂0.05 ). Conclusion: sourdough lactic acid bacteria, significantly reduced levels of phytic acid of baguette bread. ​​ L. acidophilus , caused the highest decreasing in phytic acid  and  L. casei, the lowest.