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Re: desem starter

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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

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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

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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

>

>

>

>

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