Patring, Johan
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
Abstract
We here demonstrate that folate content in yeast fermented food can be dramatically increased by using a proper (i) yeast strain and (ii) cultivation procedure for the selected strain prior to food fermentation. Folate levels were 3 to 5-fold higher in white wheat bread leavened with a Saccharomyces cerevisiae strain CBS7764, cultured in defined medium and harvested in the respiro-fermentative phase of growth prior to dough preparation (135-139 mu g/100 dry matter), compared to white wheat bread leavened with commercial Baker's yeast (27-43 mu g/100 g). The commercial Baker's yeast strain had been industrially produced, using a fedbatch process. thereafter compressed and stored in the refrigerator until bakings were initiated. This strategy is an attractive alternative to fortification of bread with synthetically produced folic acid. By using a high folate producing strain cultured a suitable way folate levels obtained were in accordance with folic acid content in fortified cereal products. (C) 2008 Elsevier B.V. All rights reserved.
Keywords
folate; baker's yeast; Saccharomyces cerevisiae; bread; food fermentation
Published in
International Journal of Food Microbiology
2008, volume: 127, number: 1-2, pages: 32-36
Publisher: ELSEVIER SCIENCE BV
SLU Authors
Jastrebova, Jelena
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
UKÄ Subject classification
Food Science
Publication identifier
- DOI: https://doi.org/10.1016/j.ijfoodmicro.2008.06.001
Permanent link to this page (URI)
https://res.slu.se/id/publ/20167