The “good” bacteria strain Bifidobacterium may reduce levels of phytate and phytic acid, compounds which are thought to be behind fiber’s impairment of mineral absorption.
Phytase enzymes produced by strains of bifidobacteria could reduce phytate and phytic acid levels in food.
When compared to high-fiber bread baked traditionally, fermentation of bread with the Bifidobacterium strains led to significantly lower phytic acid levels.
Food Navigator October 12, 2009
Journal of Agricultural and Food Chemistry October 9, 2009