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%.

中文翻译：

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固态发酵可降低植酸水平，改善肌醇磷酸盐的分布，并提高亚麻籽油饼中精选矿物质的利用率。


用少孢根霉（DSM 1964 和 ATCC 64063）对亚麻籽油饼进行发酵，并研究植酸（InsP ₆ ）含量、肌醇磷酸谱和必需矿物质的体外生物利用度。亚麻籽油饼的植酸盐质量分数为13.9 mg/g。 R.oligosporus DSM 1964 和R.oligosporus ATCC 64063 对亚麻籽油饼进行 96 小时发酵，InsP ₆含量分别降低了 48% 和 33%。这些菌株具有不同的肌醇六磷酸降解活性：用R.oligosporus DSM 1964 发酵亚麻籽油饼更有利，产生作为主要肌醇化合物的 InsP _3-5 ，而用R.oligosporus ATCC 64603 发酵主要产生 InsP _{5- 6} .亚麻籽油饼的固态发酵使钙的体外生物利用度提高了14%，镁提高了3.3%，磷提高了2-4%。