Shatta, A., EI-Kholy, A., Osman, M. (2004). EFFECT OF LACTIC ACID STARTERS AND PROBIOTIC BACTERIA ON SOME ANTINUTRITIONAL COMPOUNDS ASSOCIATED WITH FOODS. Journal of Food and Dairy Sciences, 29(10), 5713-5750. doi: 10.21608/jfds.2004.240566
A. A. Shatta; Amira M. EI-Kholy; M. M. Osman. "EFFECT OF LACTIC ACID STARTERS AND PROBIOTIC BACTERIA ON SOME ANTINUTRITIONAL COMPOUNDS ASSOCIATED WITH FOODS". Journal of Food and Dairy Sciences, 29, 10, 2004, 5713-5750. doi: 10.21608/jfds.2004.240566
Shatta, A., EI-Kholy, A., Osman, M. (2004). 'EFFECT OF LACTIC ACID STARTERS AND PROBIOTIC BACTERIA ON SOME ANTINUTRITIONAL COMPOUNDS ASSOCIATED WITH FOODS', Journal of Food and Dairy Sciences, 29(10), pp. 5713-5750. doi: 10.21608/jfds.2004.240566
Shatta, A., EI-Kholy, A., Osman, M. EFFECT OF LACTIC ACID STARTERS AND PROBIOTIC BACTERIA ON SOME ANTINUTRITIONAL COMPOUNDS ASSOCIATED WITH FOODS. Journal of Food and Dairy Sciences, 2004; 29(10): 5713-5750. doi: 10.21608/jfds.2004.240566
EFFECT OF LACTIC ACID STARTERS AND PROBIOTIC BACTERIA ON SOME ANTINUTRITIONAL COMPOUNDS ASSOCIATED WITH FOODS
Food Technology Dept.' and Dairy Dept., Fac. of Agriculture, Suez Canal University, Ismailia 41522, Egypt.
Abstract
The effect of six strains of lactic acid starter bacteria (Lactobacillus (Lb.) delbrueckii ssp. bulgaricus, Lb. fermentum, Lb. helveticus, Lb. plantarum, Lactococcus (Lc.) lactis ssp. cremoris and Strep < /em>tococcus (S.) thermophilus) and four strains of probiotic bacteria (Lb. casei ssp. imunitass, Bifidobacterium (B.) aldolescentis, B. infantis and B. longum) was studied in liquid media in relation to some known antinutritional compounds. These compounds included phytic acid and catechin (naturally occurring in plant products) and furfural (mostly formed during food processing). Phytic acid and catechin did not interfere with the growth and acid development through the growth of the strains at concentrations commonly found in foods, while the effect of furfural was concentration and strain dependent. The examined bacteria eliminated phytic acid by 72.22% (S. thermophilus), while completely eliminated by Lb. delbrueckii ssp. bulgaricus and Lb. plantarum. Catechin was reduced to 62.40% by Lb. helveticus, while was completely eliminated by Lactobacillus cesei ssp. imunitass. Furfural was reduced by 87.91% at 50 mg 100 rnl" (Lb. plantarum) and by 65.39% at 100 mg 100 mt" (Lb. casei ssp. imunitass).
Therefore, the use of lactic acid starter and probiotic bacteria especially in foods containing these compounds is beneficial due to their capability of reducing or eliminating the harmful effects of antinutritional compounds.
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