Friendly Bacteria Blunt Anti-Nutrient Action
The “good” bacteria strain Bifidobacterium strains may reduce levels of phytate and phytic acid, compounds which are thought to be behind fiber’s impairment of mineral absorption.
Phytase enzymes produces by strains of bifidobacteria could reduce phytate and phytic acid levels in food.
When compared to high-fiber bread baked traditionally, fermentation of bread with the Bifidobacterium strains led to significantly lower phytic acid levels.