Flaxseed oil cake was subjected to fermentation with (DSM 1964 and ATCC 64063), and the phytate (InsP) content, inositol phosphate profile and bioavailability of essential minerals were studied. Flaxseed oil cake had a phytate mass fraction of 13.9 mg/g. A 96-hour fermentation of flaxseed oil cake by DSM 1964 and ATCC 64063 decreased the InsP content by 48 and 33%, respectively. The strains had different phytate-degrading activities: fermentation of flaxseed oil cake with DSM 1964 was more advantageous, yielding InsP as a predominating -inositol compound, while fermentation with ATCC 64603 produced predominantly InsP. Solid-state fermentation of flaxseed oil cake enhanced bioavailability of calcium by 14, magnesium by 3.3 and phosphorus by 2-4%.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5654425 | PMC |
| http://dx.doi.org/10.17113/ftb.55.03.17.4981 | DOI Listing |
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