Isolation and identification of phytase-active yeasts from sourdoughs

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• 作者：Lina Nuobariene ; Å ; se S. Hansen ; ^{aah@life.ku.dk} ; Nils Arneborg
• 关键词：Phytase activity ; Sourdough ; Saccharomyces cerevisiae ; Candida humilis ; Pichia kudriavzevii ; Kazachstania exigua
• 刊名：Lebensmittel-Wissenschaft und -Technologie
• 出版年：2012
• 期刊代码：121_00236438
• 类别：abs
• 出版时间：October, 2012
• 卷：48
• 期：2
• 页码：190-196
• 文件大小：457 K

摘要

Identification of high phytase-active yeasts is necessary in order to find prominent candidates for the production of wholemeal bread with high content of bioavailable minerals. Tested yeasts were isolated from Danish and Lithuanian sourdoughs, since high phytase-active yeasts adapted to grow in sourdough matrix would be a good choice for bread industry. Isolated species were; Saccharomyces cerevisiae, Pichia kudriavzevii, Pichia occidentalis, Candida humilis and Kazachstania exigua. Studies of phytase-positive isolates were carried out at conditions optimal for leavening of bread dough (pH 5.5 and 30聽掳C). All the tested yeasts isolated from sourdoughs exhibited phytase activities. The most prominent isolates for extracellular phytase production were found to be S.聽cerevisiae L1.12 with a specific extracellular activity of 10.6 U/10¹⁰聽CFU, followed by S.聽cerevisiae L6.06 with a specific extracellular activity of 8.2 U/10¹⁰聽CFU. Some other isolates of S.聽cerevisiae, one of C.聽humilis, and one of P.聽kudriavzevii also had high specific extracellular activities of c. 4-7 U/10¹⁰聽CFU. These isolates may be potential candidates for improving mineral bioavailability in whole grain bread.