Table 4.
Microbial degradation of antinutrients.
| ANF * | Source | Species/Strain | Initial Concentration | Maximum Reduction (%) | Fermentation Conditions | Reference |
|---|---|---|---|---|---|---|
| Lectins | Lentils | Unspecified starter culture | 79 g/L | 98% | 72–96 h, 42 °C | [163] |
| Cyanogenic glycosides | Linseed |
L. acidophilus MTCC-10307 |
5.17 mg/g | 66% | 2 days, 30 °C | [164] |
| Goitrogens | Raw white cabbage |
Leuconostoc mesenteroides, E. faecium |
168 μmol/100 g FW * | ~90% 100% |
5 days, 20 °C 7 days, 20 °C |
[165] |
| Saponins | Quinoa dough | Lp. plantarum 1 | 272 mg/100 g | 64% 71% |
3 days, 35 °C 4 days, 35 °C |
[166] |
| Tannins | Goat feces | Klebsiella pneumoniae | 64 g/L | 68% 98% |
24 h, 30 °C 72 h, 30 °C |
[167] |
| Trypsin inhibitors | Soybean | Lev. brevis CICC 6004 | 6.4 mg/g DW * | 57.1% | 72 h, pH 5.1, 10% inoculum |
[168] |
| Amylase inhibitors | Pearl millet | Unspecified starter culture |
n/a | 50.8% | 24 h, 30 °C | [169] |
| Phytates | Tarhana | Fructilactobacillus sanfranciscensis CCM 7699 | 3.3 g/kg | 89% | 144 h, pH 4.8–4.2 | [170] |
| Oxalates | Ammonium oxalate | L. acidophilus | 10 mM | 11.8% | 48 h | [171] |
| Ammonium oxalate | Streptococcus thermophilus | 10 mM | 3.5% | 48 h | [171] | |
| Sodium oxalate | Enterococcus faecalis | 5 g/L | 100% | 48 h | [172] |
* Abbreviations: ANF, Antinutritional Factor; DW, dry weight; FW, fresh weight.