• Microbiology and Biotechnology Letters
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• v.29 no.4
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• pp.195-200
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• 2001

Among lactic acid bacteria isolated from young animal feces, a bacterium having high phytate degradation ability, identified as L. paracasei subsp. paracasei, was selected. When inoculated into soybean meal, wheat bran and rice bran, the bacterium showed phosphate group of phytate (phytate-P) degrad- ability of 27.07% for soybean meal and 12.18% for wheat bran. However, degradation of phytate-P was not observed for rice bran L. paracasei subsp, paracasei had good acid and bile juice tolerance, having 9.70, 9.66 and 8.80 (log CFU/ml) for control, acid and bile juice treatment. Feed efficiency increased from 3.71 to 3.21 with addi- tion of the bacterium at 0.4% (w/w) level in swine fattener\`s diets.

• International Journal of Human Ecology
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• v.4 no.1
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• pp.25-34
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• 2003

High dietary phytate is a known factor in reducing the bioavailability of minerals such as zinc and calcium which are already chronically low in the Korean diet. This study was conducted to develop methods for reducing dietary phytate through the addition of phytate and/or the substitution of high phytate foods with low phytate foods. Ten units of phytase per 100g of uncooked brown rice were added to brown rice gruel resulted in a 16.2% phytate reduction after a 3-hour incubation period; an 18.2% reduction was produced after a 6-hour incubation period. The addition of ten units of phytase per 100g of soybean curd residue at 45$^{\circ}C$, followed by refrigeration for 3 hours, resulted in a 19.1% phytate reduction. The addition of 20 units of phytase under the same conditions reduced phytate content by 24.6%. In this study, two typical Korean meals consisting of legumes and unrefined cereals were prepared as high phytate meals; these were then compared to low phytate meals that had been prepared by treating the foods with phytase and substituting unrefined with refined cereals (i.e., brown rice with white rice, whole wheat bread with white bread). The phytate content of the two high phytate meals was 1878.2mg and 1811.8mg. After the addition of phytase and the food substitution, the phytate content of the low phytate meals was reduced to 788.9mg and 606.0mg. The phytate to zinc molar ratio of high phytate diets was 22.4 and 21.3 and 9.4 and 7.9 for the low phytate meals. These results indicate that the nutritional status of Koreans in terms zinc and other minerals can be improved by phytate reduction. This can be accomplished through the change of milling process for some cereals and/or the enzyme treatment of some high phytate food items.

• Fisheries and Aquatic Sciences
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• v.7 no.2
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• pp.51-57
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• 2004

Total phosphorus contents in rice bran and soybean meal were determined to be 5.81 and $2.77\%$, respectively, and $97.2\%$ of phosphorus in rice bran and $66.4\%$ in soybean meal were presented as phytate phosphorus. Optimum pH condition for hydrolysis of phytate in rice bran and soybean was determined to be in the pH range of 3.7 and 5.3. The highest activity of phytase for hydrolysis of phytate in both samples was determined to be at $55^{\circ}C$ for rice bran and $55-60^{\circ}C$ for soybean. Hydrolysis of phytate in soybean meal at pH 5.0 increased with the co-reaction or consecutive reaction with protease; however, in rice bran hydrolysis decreased with co-reaction with protease. Phytate degradation of soybean meal in the presence of pepsin at pH 2.5 showed higher than that of rice bran. Phytate degradation of rice bran in the presence of trypsin or pancreatin at pH 7.0 increased the activity around 2-times compared with the activity in the absence of trypsin or pancreatin. The results of this study suggest that hydrolysis of phytate in rice bran or soybean meal with phytase and protease may provide an alternative process for the preparation of aquacultural feed with a low level of organic phosphorus.

• Journal of Applied Biological Chemistry
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• v.52 no.1
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• pp.33-37
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• 2009

A saccharified-rice was fermented using Leuconostoc(Ln.) mesenteroides KC51 strain in various dry matter (DM) contents (4%, 8%, and 12%) at $30^{\circ}C$ for 18 h. The changes of viable cell number, acid production and phytate degradation in saccharified-rice during fermentation were investigated. The viable cell population of Ln. mesenteroides KC51 was increased rapidly in proportion to DM contents during the 9 h of cultivation. The changes of pH and titratable acidity in saccharified-rice were dependent on DM contents. At high DM content (12%), the viable cell number of Ln. mesenteroides KC51 increased to 9.56 log CFU/g after 6 h of fermentation. The pH and titratable acidity reached to pH 3.38 and 0.93% after 18 h of fermentation, respectively. The phytate, known as an antinutrient factor, in saccharified-rice was degraded by Ln. mesenteroides KC51 cultivation. The decrease of phytate during fermentation approximately coincided with the increase of Ln. mesenteroides KC51 population observed in fermented saccharified-rice. Regardless of DM contents, the levels of phytate were reduced to around 50% of initial concentration.

• Applied Biological Chemistry
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• v.48 no.3
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• pp.228-232
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• 2005

A yeast strain producing phytase, isolated from a mash of Korean traditional Yakju, was identified as a strain of Saccharomyces cerevisiae and designated as Saccharomyces cerevisiae CY strain. Phytase was produced by CY strain both intracellularly and extracellularly. Total phytase activity by the shaking culture was about two times higher than that of the static culture. The portion of extracellular phytase to total phytase activity ranged between 23 and 49 percent, depending on the glucose concentration in the culture medium. Phytase production was reached at approximately 1 U/ml as total phytase activity and the maximum intracellular phytase activity was 0.17-0.19 U/mg-DCW at late logarithmic growth phase. The optimum reaction pH and temperature of intracellular phytase were 3.5 and $40^{\circ}C$, respectively. Over 95% of the phytate was degraded by growing cells after 36 hours yeast cell culture and about 90% of total phytate was effectively degraded by suspending the whole cell with the biomass of 0.4 mg-DCW/ml-reaction solution after 12 hours degradation reaction.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.603-608
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• 1994

This study was undertaken to find out the effect of phytate on the protein digestibility of various soybean foods, including soy milk, bean curd, curd residue, cheongkukjang, soy sauce, and soy paste. The phytate content of soybean was 2.4%, which decreased to 0.2%, 0.7%, and 0.4% in soy milk, bean curd, and curd residue, respectively, and to 0.2% and 1.0% in soy sauce and soy paste, respectively. The phytate/protein ratio was not correlated with protein digestibility by pepsin whereas the ratio was highly correlated with pancreatin digestibility (p<0.01, r= -0.73). According to SDS-PAGE for the soluble protein fractions, soaked bean showed an alteration in soluble components and bean curd residue exihibited newer low molecular weight bands. Fermented soy products showed no protein band, likely due to degradation.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.10
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• pp.1466-1472
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• 2012

A bacterial isolate derived from soil samples near a cattle farm was found to display extracellular phytase activity. Based on 16S rRNA sequence analysis, the strain was named Bacillus sp. T4. The optimum temperature for the phytase activity toward magnesium phytate (Mg-$InsP_6$) was $40^{\circ}C$ without 5 mM $Ca^{2+}$ and $50^{\circ}C$ with 5 mM $Ca^{2+}$. T4 phytase had a characteristic bi-hump two pH optima of 6.0 to 6.5 and 7.4 for Mg-$InsP_6$. The enzyme showed higher specificity for Mg-$InsP_6$ than sodium phytate (Na-$InsP_6$). Its activity was fairly inhibited by EDTA, $Cu^{2+}$, $Mn^{2+}$, $Co^{2+}$, $Ba^{2+}$ and $Zn^{2+}$. T4 phytase may have great potential for use as an eco-friendly feed additive to enhance the nutritive quality of phytate and reduce phosphorus pollution.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1118-1123
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• 2009

Brown-rice hydrolyzates with different degrees of hydrolysis (DH) were fermented using Leuconostoc mesenteroides (Ln. mesenteroides) KC51 strain at $30^{\circ}C$ for 15 hr. Changes in pH, titratable acidity, viable cell counts and phytate degradation during fermentation were investigated. The acid production was increased with increasing DH of brown-rice hydrolyzate. At high DH (48.2%), the pH and titratable acidity reached to pH 3.41 and 0.82% after 15 hr fermentation, respectively. Regardless of DH of brown-rice, however, the viable cell population of Ln. mesenteroides KC51 was slightly increased to $4.0\sim7.2{\times}10^8$ CFU/g during the 6 hr of cultivation. The phytate content in brown-rice hydrolyzates decreased with increasing DH of brown-rice hydrolyzates. The level of phytate was reduced to around 50% of initial concentration at high DH condition. When the fermented brown-rice was kept at $4^{\circ}C$, pH, titratable acidity and number of viable cells were nearly maintained for 14 days.

• Microbiology and Biotechnology Letters
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• v.29 no.2
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• pp.110-114
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• 2001

Isolation of BacilLus sp. producing multi-enzyme and optimization of medium conditions for its production using feedstuffs for probiotics were carried out in this study. A bacterium isolated from natural resources, namely Bacillus subtilis 4-3, has multi-enzyme activity (phytase. cellulase, xylanasc, protease, and amylase. In the culture of B. subtilis 4-3 using soybean meal and rice bran. relatively low phytate degradation was noted using whereas high phytate degradability was observed with wheat bran (80.63%). The optimal composition of medium using feedstuffs was 1.0% (w/v) soybean meal and 2% (w/v) molasses to yield high cell growth.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.11
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• pp.1523-1529
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• 2016

Soybean meal (SBM), a commonly used protein source for animal feed, contains anti-nutritional factors such as trypsin inhibitor, phytate, oligosaccharides among others, which limit its utilization. Microbial fermentation using bacteria or fungi has the capability to improve nutritional value of SBM by altering the native composition. Both submerged and solid state fermentation processes can be used for this purpose. Bacterial and fungal fermentations result in degradation of various anti-nutritional factors, an increase in amount of small-sized peptides and improved content of both essential and non-essential amino acids. However, the resulting fermented products vary in levels of nutritional components as the two species used for fermentation differ in their metabolic activities. Compared to SBM, feeding non-ruminants with fermented SBM has several beneficial effects including increased average daily gain, improved growth performance, better protein digestibility, decreased immunological reactivity and undesirable morphological changes like absence of granulated pinocytotic vacuoles.