Guest guest Posted January 21, 2002 Report Share Posted January 21, 2002 If a starter isn't sour (acidic), how is it destroying the phytic acid? I was under the impression that every " correct " method of preparing grains and pulses involved lactic acid production or some stage of sprouting. If a starter isn't sour, I assume that there's no lacto-fermentation taking place... What am I missing? Thanks! Kroyer Minneapolis Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2002 Report Share Posted January 21, 2002 That it really has nothing to do with the bacteria, as such. What's happening is that there's phytase in the grain. Phytase will, under appropriate circumstances itself activate and then it will deactivate the phytic acid. This will happen when the grain is wet. I don't recall the details, but I believe that the activity level of the phytase increases somewhat as the pH drops (lactic acid) until some point. Soren > If a starter isn't sour (acidic), how is it destroying the phytic > acid? I was under the impression that every " correct " method of > preparing grains and pulses involved lactic acid production or some > stage of sprouting. If a starter isn't sour, I assume that there's > no lacto-fermentation taking place... > > What am I missing? > > Thanks! > Kroyer > Minneapolis Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2002 Report Share Posted January 22, 2002 One of the experts on the Organic Mailing List, a retired professor of organic agriculture, explained on that list one time that the purpose of the phytate is to preserve the seed until it is ready to sprout, and in that state the phytate binds up many of the minerals. But once you give the seed the right conditions for sprouting, such as soaking in water, the phytase is activated to work on the phytate and release the minerals so the seed can sprout and grow. Peace, Kris , gardening in northwest Ohio ----- Original Message ----- From: sorendayton <dayton@...> < > Sent: Monday, January 21, 2002 5:35 PM Subject: Re: desem starter > That it really has nothing to do with the bacteria, as such. > > What's happening is that there's phytase in the grain. Phytase will, > under appropriate circumstances itself activate and then it will > deactivate the phytic acid. This will happen when the grain is wet. I > don't recall the details, but I believe that the activity level of > the phytase increases somewhat as the pH drops (lactic acid) until > some point. > > Soren > > > > If a starter isn't sour (acidic), how is it destroying the phytic > > acid? I was under the impression that every " correct " method of > > preparing grains and pulses involved lactic acid production or some > > stage of sprouting. If a starter isn't sour, I assume that there's > > no lacto-fermentation taking place... > > > > What am I missing? > > > > Thanks! > > Kroyer > > Minneapolis > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2002 Report Share Posted January 22, 2002 Thanks Soren and Kris! That helps alot...my memory has been jogged. Kroyer Minneapolis, MN Quote Link to comment Share on other sites More sharing options...
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