| Abstract
| - Five strains of lactic bacteria have been isolated from sour doughs and examined for their abilityto degrade phytic acid. In white flour medium in which phytic acid was the only source of phosphorus,the disappearance of phytate and an elevation of inorganic phosphate were observed after only 2 hof incubation in all strains tested (−30 and +60%, respectively). Both phenomena correspond tophytate breakdown. No difference was observed in the levels of phytic acid hydrolysis among strains,suggesting that phytase enzymes are similar among these bacteria. Using whole wheat flour mediumnaturally rich in phytic acid in the presence of Leuconostoc mesenteroides strain 38, a 9 hfermentation established that the degradation of PA and the production of lactic acid lead to greaterCa and Mg solubility than in control medium. Keywords: Calcium; fermentation; magnesium; phosphorus; phytate
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