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Literature summary for 3.1.3.26 extracted from

  • Cizeikiene, D.; Juodeikiene, G.; Bartkiene, E.; Damasius, J.; Paskevicius, A.
    Phytase activity of lactic acid bacteria and their impact on the solubility of minerals from wholemeal wheat bread (2015), Int. J. Food Sci. Nutr., 66, 736-742 .
    View publication on PubMed

Application

Application Comment Organism
food industry Pediococcus pentosaceus strains KTU05-9 and KTU05-8 are recommended to use as a starter for sourdough preparation for increasing of mineral bioavailability from wholemeal wheat bread Pediococcus pentosaceus

Localization

Localization Comment Organism GeneOntology No. Textmining
extracellular
-
Pediococcus pentosaceus
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-

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
additional information Pediococcus pentosaceus determination of phytase activity of bacteriocins producing lactic acid bacteria previously isolated from spontaneous rye sourdough. The results show that the highest extracellular phytase activity produces Pediococcus pentosaceus KTU05-8 and KTU05-9 strains, as compared to Lactobacillus sakei strain KTU05-6, Pediococcus acidilactici strain KTU05-7, and Pediococcus pentosaceus KTU05-10, with a volumetric phytase activity of 32 and 54 U/ml, respectively, under conditions similar to leavening of bread dough (pH 5.5 and 30°C). In vitro studies in simulated gastrointestinal tract media pH provide that bioproducts prepared with Pediococcus pentosaceus strains used in wholemeal wheat bread preparation increase solubility of iron, zinc, manganese, calcium, and phosphorus average 30% ?
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?

Organism

Organism UniProt Comment Textmining
Pediococcus pentosaceus
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strains KTU05-8 and KTU05-9, isolated from spontaneous Lithuanian rye sourdoughs
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Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
additional information determination of phytase activity of bacteriocins producing lactic acid bacteria previously isolated from spontaneous rye sourdough. The results show that the highest extracellular phytase activity produces Pediococcus pentosaceus KTU05-8 and KTU05-9 strains, as compared to Lactobacillus sakei strain KTU05-6, Pediococcus acidilactici strain KTU05-7, and Pediococcus pentosaceus KTU05-10, with a volumetric phytase activity of 32 and 54 U/ml, respectively, under conditions similar to leavening of bread dough (pH 5.5 and 30°C). In vitro studies in simulated gastrointestinal tract media pH provide that bioproducts prepared with Pediococcus pentosaceus strains used in wholemeal wheat bread preparation increase solubility of iron, zinc, manganese, calcium, and phosphorus average 30% Pediococcus pentosaceus ?
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?
myo-inositol hexakisphosphate + H2O phosphate cleavage position is not determined, cf. EC 3.1.3.8 and 3.1.3.26 Pediococcus pentosaceus 1D-myo-inositol pentakisphosphate + phosphate
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?

Synonyms

Synonyms Comment Organism
More cf. EC 3.1.3.8 Pediococcus pentosaceus

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
30
-
assay at Pediococcus pentosaceus

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
5.5
-
assay at Pediococcus pentosaceus