Use of Lactobacilli in Cereal-Legume Fermentation and as Potential Probiotics towards Phytate Hydrolysis

phytate is a potent inhibitor of mineral absorption in humans occurring in plant-based food. application of lactobacilli that produce phytate-degrading enzymes (phytases) to reduce phytate is an interesting yet a not much explored sector of research. therefore, phytate dephosphorylation by lactobacillus plantarum mtcc 1325 was evaluated. cells at stationary phase showed phytase activity which was maximal at 24 h of growth. glucose concentration and the type of phosphorous source in the media modulated the enzyme activity. fermentation of cereal and/or legume flours with the strain resulted in phytate reduction with the highest in sorghum (73%) and the lowest in horse gram (34%). further, the strain showed tolerance to acid, bile, and simulated gastrointestinal fluid. significant phytase activity in the presence of simulated gastrointestinal fluids along with the ability to produce phytases post-exposure to simulated gastrointestinal fluids is of interest. to the best of our knowledge, this is the first report on the effect of simulated gastrointestinal fluid on cell-associated phytases of lactobacilli. the results of the investigation indicate that l. plantarum mtcc 1325 could be used as a starter in cereal-legume fermentation and as potential probiotics to achieve phytate hydrolysis in food matrices and also in gastrointestinal tract.