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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固态发酵降低了植酸水平，改善了肌醇磷酸的分布，并提高了亚麻籽油饼中某些矿物质的利用率。

亚麻籽油饼进行与发酵少孢根霉（DSM 1964和ATCC 64063），以及肌醇六磷酸（INSP ₆）的含量，肌肉肌醇磷酸轮廓和体外必需的矿物质的生物利用度的研究。亚麻籽油饼的植酸质量分数为13.9 mg / g。寡孢R. oligosporus DSM 1964和寡糖R. oligosporus ATCC 64063对亚麻籽油饼的96小时发酵分别使InsP ₆含量降低了48％和33％。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InsP _3-5作为为主的肌肉肌醇化合物，而发酵R.寡孢ATCC 64603主要产生INSP _5-6。亚麻籽油饼的固态发酵将钙的体外生物利用度提高了14，将镁提高了3.3，将磷提高了2-4％。