Dephytinization of wheat bran by fermentation with bakers' yeast, incubation with barley malt flour and autoclaving at different pH levels

The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Value of Blue Lupin Seeds

“…In all the fermented products, the phytate mass fraction was reduced, which was confi rmed by other studies (15,37,39). The Saccharomyces carlsbergensis and Saccharomyces cerevisiae strain 7013 proved to be the most eff ective as they reduced the phytate content by approx.…”

Phytase production by Bacillus subtilis US417 in submerged and solid state fermentations

“…This result seems to be inconsistent with some reported studies. This can be explained by the fact that media compounds, particularly wheat bran, contain relatively high inorganic phosphorus (more than 0.1%) (Servi et al 2008). Furthermore, Vuolanto et al (2001), who assayed the production of the phytase PhyC of Bacillus subtilis VTTE-68013 in Bacillus subtilis BD170 using a phosphate depletion inducible pst-promoter, have explained that cells were probably able to liberate bound phosphate from YE, which resulted in a lower phytase expression of the recombinant phytase gene.…”

Nutritional and energetic value of rice by-products, with or without phytase, for growing pigs

“…The rice bran and Dephytinised rice bran had 2.68 and 1.17% of total phosphorus, respectively ( Table 1), showing that 44% of the total phosphorus remained in the dephytinised bran. According to SERVI et al (2008), reduction of phytic acid by more than 90% could significantly improve bioavailability and absorption of minerals and proteins. Since dephytinisation did not remove all P, one can assume that some of remaining phosphorus was in the form of phytate, and supplementation with phytase could be positive.…”

“…Besides the use of phytase, phytic acid removal from vegetable ingredients through industrial processes and/or laboratory methods have been employed successfully by SERVI et al (2008) and CANAN et al (2011). The removal of phytic acid from rice bran through these techniques aims to produce, as the main product, phytate, and generate as a by-product dephytinised defatted rice bran.…”