1 1 2 SELECTION OF LACTIC ACID BACTERIA WITH HIGH PHYTATE 3 DEGRADING ACTIVITY FOR APPLICATION IN WHOLE WHEAT 4 BREADMAKING 5 6 7 8 María Consuelo Palacios 1 , Monica Haros 1 , Yolanda Sanz 2 , Cristina M. Rosell 1 * 9 10 11 12 13 1 Cereal Group. 2 Microbiology Group. Institute of Agrochemistry and Food 14 Technology (CSIC), P.O. Box 43, 46100 Burjassot, Valencia, Spain. 15 16 17 *Corresponding author telephone: 0034 96 390 00 22; fax: 0034 96 363 63 01; e- 18 mail: crosell@iata.csic.es 19