Friendly Bacteria Blunt Anti-Nutrient Action
November 14th, 2009The “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.
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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.
Resources:
Food Navigator October 12, 2009
Journal of Agricultural and Food Chemistry October 9, 2009
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