EFFECT OF CONTROLLED FERMENTATION OF SOURDOUGH CONTAINING LACTOBACILLUS PLANTARUM AND LACTOBACILLUS BREVIS ON PHYTATE CONTENT IN DOUGH AND BREAD

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SADEGHI ALIREZA; RAEISI MOJTABA; EBRAHIMI MARYAM; ABEDFAR ABBAS; DADBAN SHAHAMAT YOUSEF

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Journal: Journal of Mazandaran University of Medical Sciences Year:2016 | Volume:26 | Issue:141 Page(s): 16-25

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Title

EFFECT OF CONTROLLED FERMENTATION OF SOURDOUGH CONTAINING LACTOBACILLUS PLANTARUM AND LACTOBACILLUS BREVIS ON PHYTATE CONTENT IN DOUGH AND BREAD

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Keywords

LACTOBACILLUS BREVISQ2

LACTOBACILLUS PLANTARUMQ2

PHYTIC ACIDQ2

SOURDOUGHQ2

Abstract

Background and purpose: PHYTIC ACID plays a major role in reducing the bioavailability of minerals in food. The aim of this study was to evaluate the effect of controlled SOURDOUGH fermentation on reduction of phytate content in dough and bread produced by whole wheat flour containingLactobacillus plantarumand LACTOBACILLUS BREVIS.Materials and methods: This experimental study was carried out as a joint project in Golestan University of Medical Sciences and Gorgan University of Agricultural Sciences and Natural Resources.After isolation of two dominant lactobacillus isolates from whole wheat SOURDOUGH and their molecular identification, the effect of controlled SOURDOUGH fermentation (dominant isolates were used as starter culture, under treatments (as separate or mixed with equal proportions) of 28, 32, 36 °C fermentation temperatures and 16, 24, 32 h fermentation times) was examined on phytate content of produced dough and bread, using a spectrophotometric assay based on the measurement of iron.Results: Sequencing of PCR products led to identification of LACTOBACILLUS PLANTARUM and LACTOBACILLUS BREVISas the dominant lactobacillus isolates from whole wheat SOURDOUGH. According to statistical analysis, by increasing fermentation time and temperature, the amount of phytate significantly decreased in dough and bread produced by each of dominant isolates (P≤ 0.05). Furthermore, mixture of lactobacillus as starter culture was more effective on phytate reduction compared with using them separately.Conclusion: Our results showed that controlled fermentation of whole wheat SOURDOUGH have significant effect on reduction of phytate and increasing the bioavailability of bread minerals.

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APA: Copy

SADEGHI, ALIREZA, RAEISI, MOJTABA, EBRAHIMI, MARYAM, ABEDFAR, ABBAS, & DADBAN SHAHAMAT, YOUSEF. (2016). EFFECT OF CONTROLLED FERMENTATION OF SOURDOUGH CONTAINING LACTOBACILLUS PLANTARUM AND LACTOBACILLUS BREVIS ON PHYTATE CONTENT IN DOUGH AND BREAD. JOURNAL OF MAZANDARAN UNIVERSITY OF MEDICAL SCIENCES, 26(141), 16-25. SID. https://sid.ir/paper/45608/en

Vancouver: Copy

SADEGHI ALIREZA, RAEISI MOJTABA, EBRAHIMI MARYAM, ABEDFAR ABBAS, DADBAN SHAHAMAT YOUSEF. EFFECT OF CONTROLLED FERMENTATION OF SOURDOUGH CONTAINING LACTOBACILLUS PLANTARUM AND LACTOBACILLUS BREVIS ON PHYTATE CONTENT IN DOUGH AND BREAD. JOURNAL OF MAZANDARAN UNIVERSITY OF MEDICAL SCIENCES[Internet]. 2016;26(141):16-25. Available from: https://sid.ir/paper/45608/en

IEEE: Copy

ALIREZA SADEGHI, MOJTABA RAEISI, MARYAM EBRAHIMI, ABBAS ABEDFAR, and YOUSEF DADBAN SHAHAMAT, “EFFECT OF CONTROLLED FERMENTATION OF SOURDOUGH CONTAINING LACTOBACILLUS PLANTARUM AND LACTOBACILLUS BREVIS ON PHYTATE CONTENT IN DOUGH AND BREAD,” JOURNAL OF MAZANDARAN UNIVERSITY OF MEDICAL SCIENCES, vol. 26, no. 141, pp. 16–25, 2016, [Online]. Available: https://sid.ir/paper/45608/en

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