1. Phytate degrading activities of lactic acid bacteria isolated from traditional fermented food
- Author
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Ema Damayanti, Andi Febrisiantosa, Febiyani Ndaru Ratisiwi, L. Istiqomah, and Langkah Sembiring
- Subjects
Phytic acid ,food.ingredient ,biology ,food and beverages ,biology.organism_classification ,Lactic acid ,Leucaena ,chemistry.chemical_compound ,food ,chemistry ,Agar ,Fermentation ,Phytase ,Food science ,Fermentation in food processing ,Bacteria - Abstract
The objective of this study was to determine the potential of LAB with phytate degrading activity from fermented traditional food grain-based and legume-based. Lactic acid bacteria were isolated from different sources of traditional fermented food from Gunungkidul Yogyakarta Indonesia such as gembus tempeh (tofu waste), soybean tempeh, lamtoro tempeh (Leucaena bean) and kara tempeh. Isolation of LAB was performed using Total Plate Count (TPC) on de Man Rogosa Sharpe Agar (MRSA) medium supplemented with CaCO3. They were screened for their ability to degrade myo-inositol hexaphosphate or IP6 by using qualitative streak platemethod with modified de Man Rogosa-MorpholinoPropanesulfonic Acid Sharpe (MRS-MOPS) medium contained sodium salt of phytic acid as substrate and cobalt chloride staining (plate assay) method. The selected isolates were further assayed for phytase activities using quantitative method with spectrophotometer and the two selected isolates growth were optimized. Furthermore, thhe isolates tha...
- Published
- 2017
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