Robert Duliński¹*, Bożena Stodolak¹, Łukasz Byczyński¹, Aleksander Poreda², Anna Starzyńska-
-Janiszewska¹ and Krzysztof Żyła¹

¹Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122,
  PL-30-149 Kraków, Poland
²Department of Fermentation Technology and Technical Microbiology, Faculty of Food Technology, University of
  Agriculture in Krakow, ul. Balicka 122, PL-30-149 Kraków, Poland

Article history:
Received: September 8, 2016
Accepted: May 4, 2017

Key words:
flaxseed oil cake, solid-state fermentation, phytates, myo-inositol phosphates, mineral availability

Summary:
Flaxseed oil cake was subjected to fermentation with Rhizopus oligosporus (DSM 1964 and ATCC 64063), and the phytate (InsP₆) content, myo-inositol phosphate profile and in vitro bioavailability of essential minerals were studied. Flaxseed oil cake had a phytate mass fraction of 13.9 mg/g. A 96-hour fermentation of flaxseed oil cake by R. oligosporus DSM 1964 and R. oligosporus ATCC 64063 decreased the InsP₆ content by 48 and 33 %, respectively. The strains had different phytate-degrading activities: fermentation of flaxseed oil cake with R. oligosporus DSM 1964 was more advantageous, yielding InsP_3-5 as a predominating myo-inositol compound, while fermentation with R. oligosporus ATCC 64603 produced predominantly InsP_5-6. Solid-state fermentation of flaxseed oil cake enhanced in vitro bioavailability of calcium by 14, magnesium by 3.3 and phosphorus by 2–4 %.

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