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Experimental study reveals phytate degradation across lactic acid bacteria strains, indicating both enzymatic action and pH-dependent coprecipitation drive its reduction.
Twelve strains of lactic acid bacteria were examined for their ability to degrade phytate. In media in which phytic acid was the source of phosphate, phytate degradation was observed. Phytate disappearance may however not only be due to phytase, as phytic acid coprecipitated with protein as a consequence of a fall in pH during fermentation.
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Shirai et al. (1994) studied this question.
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