Publication | Closed Access
Release of Phosphorus from Phytate by Natural Lactic Acid Fermentation
128
Citations
9
References
1983
Year
BiosynthesisEngineeringFood FermentationIn Vitro FermentationPhytate LevelsBiotechnologyMicrobial PhysiologyNatural Lactic FermentationMicrobial EcologyFood MicrobiologyFood BioprocessingMicrobiologyMedicineCorn Meal
ABSTRACT Natural lactic acid fermentation of corn significantly reduced phytate levels and thus increased the amount of Fiske‐Subbarow positive phosphorus (free). Sixteen bacterial strains isolated from a natural lactic fermentation of corn meal had active phytases.
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