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KMID : 1134820130420040627
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 4 p.627 ~ p.632
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Selection of Phytate-degrading Lactic Acid Bacteria from Kimchi and Reaction Properties in Brown Rice
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Park Sung-Hee
Yang So-Young
Lee Jong-Hee
Kang Mi-Ran
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Abstract
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High levels of an extracellular phytase were isolated from kimchi and found to be produced from a bacterial strain of Lactobacillus sakei (designated as L. sakei Wikim001). Phytase activity was measured from liberated inorganic phosphate obtained by a modification of the ammonium molybdate method using brown rice. Phytase activity was also detected in the culture broth supernatant at the stationary phase. The highest levels of phytase activity from L. sakei Wikim001 were detected at pH 5.0～6.5 and 30～40oC.
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KEYWORD
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phytase, phytate, lactic acid bacteria, kimchi, brown rice
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