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In this study we have screened and selected potent phytate-degrading lactic acid bacteria (LAB), and evaluated their beneficial attributes. Around 60 LAB strains were isolated from several cereal- and pulse-based conventional fermented preparations. They were screened for their ability to degrade myo-inositol hexakisphosphate (IP6) by cobalt chloride qualitative staining method (plate assay). One of the cultures, Pediococcus pentosaceus CFR R123, was capable of degrading both calcium and sodium salts of phytic acid. Additionally, we have carried out an in vitro evaluation for the beneficial attributes of phytate degrading CFR R123. P. pentosaceus CFR R123 showed 53% survivability at pH 2 and 62% at pH 2.5, whereas cultures of Lactobacillus rhamnosus GG showed a survivability of 55% and 82%, respectively. CFR R123 could also withstand 0.3% ox-bile, whereas no growth was observed for GG. The strain CFR R123 exhibited 62.8% hydrophobicity to xylene whereas 59% was found for GG. Both the tested strains showed a good spectrum of antibacterial activity against food-borne pathogens like Escherichia coli, Listeria monocytogenes Scott A, etc. P. pentosaceus CFR R123 possessed β-galactosidase activity and cholesterol reduction ability. In conclusion, LAB with phytate degrading ability and several beneficial attributes could potentially be used as a starter culture to improve the nutritional security of functional food.

The present work looks at the role of phytate-degrading Pediococcus pentosaceus CFR R123 application in functional foods to evaluate the fate of phytate and calcium solubility during fermentation. Under standard conditions, CFR R123 grown in modified MRS containing sodium phytate CFR R123 showed 43% degradation of sodium phytate in 15 minutes. Fermentation of malted finger millet seed coat (MFSC) and soya milk (SM) with CFR R123 for 12 h resulted in 5.6-12% phytate degradation and a notable increase in calcium availability (125%) was observed. The isolate CFR R123 was found to decrease the phytic acid levels resulting in increased levels of calcium during MFSC and soya milk fermentation. This study introduces phytate-degrading P. pentosaceus CFR R123 that can be employed as a starter culture as well as an ingredient of functional food to provide nutritive benefits to the consumer with a natural phenomenon.

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