Patring, Johan
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
Sammanfattning
We have studied folate content and composition in 44 yeast strains cultivated in a synthetic medium at standardised conditions. Folates were measured by a validated HPLC method. The total folate content ranged from 4000 to 14,500 mu g/100g dry matter showing a large biodiversity among studied yeasts. The forms found were 5-CH3-H(4)folate and H(4)folate, also varying extensively in relative amounts between different strains. Several strains showed a showed two-fold or higher folate content as compared to the control strain-a commercial strain of Baker's yeast. This indicates that folate content in yeast-fermented foods may be more than doubled merely by choosing a proper strain.
Nyckelord
Saccharomyces-cerevisiae; intestine; folate; HPLC
Publicerad i
Trends in Food Science and Technology
2005, volym: 16, nummer: 45815, sidor: 311-316
Utgivare: ELSEVIER SCIENCE LONDON
SLU författare
Jastrebova, Jelena
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
UKÄ forskningsämne
Livsmedelsvetenskap
Publikationens identifierare
- DOI: https://doi.org/10.1016/j.tifs.2005.03.014
Permanent länk till denna sida (URI)
https://res.slu.se/id/publ/7552