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Literature summary 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

EC Number Application Comment Organism
3.1.3.8 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
3.1.3.26 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

EC Number Localization Comment Organism GeneOntology No. Textmining
3.1.3.8 extracellular
-
Pediococcus pentosaceus
-
-
3.1.3.26 extracellular
-
Pediococcus pentosaceus
-
-

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.1.3.8 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% ?
-
?
3.1.3.26 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% ?
-
?

Organism

EC Number Organism UniProt Comment Textmining
3.1.3.8 Pediococcus pentosaceus
-
strains KTU05-8 and KTU05-9, isolated from spontaneous Lithuanian rye sourdoughs
-
3.1.3.26 Pediococcus pentosaceus
-
strains KTU05-8 and KTU05-9, isolated from spontaneous Lithuanian rye sourdoughs
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.1.3.8 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 ?
-
?
3.1.3.8 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
-
?
3.1.3.26 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 ?
-
?
3.1.3.26 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
-
?

Synonyms

EC Number Synonyms Comment Organism
3.1.3.8 More cf. EC 3.1.3.26 Pediococcus pentosaceus
3.1.3.26 More cf. EC 3.1.3.8 Pediococcus pentosaceus

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.1.3.8 30
-
assay at Pediococcus pentosaceus
3.1.3.26 30
-
assay at Pediococcus pentosaceus

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.1.3.8 5.5
-
assay at Pediococcus pentosaceus
3.1.3.26 5.5
-
assay at Pediococcus pentosaceus