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Research article - Peer-reviewed, 2008

Growth rate and medium composition strongly affect folate content in Saccharomyces cerevisiae

Hjortmo, Sofia; Patring, Johan; Andlid, Thornas


Folate content in a Saccharomyces cerevisiae strain was monitored during aerobic batch fermentation in synthetic growth medium, yeast peptone dextrose medium, and a molasses based medium. During growth in the synthetic medium large differences in intracellular folate content was observed at different phases. Specific folate levels, expressed per unit biomass, were highest during respiro-fermentative growth (120 mu g/g) and decreased during the respiratory and stationary phases. Thus, the physiological state of the cells clearly affects the folate content. This was confirmed in chemostat Cultures where total intracellular folate content increased linearly with increasing growth rate (r(2) = 0.998), indicating high growth rate i.e. respiro-fermentative growth to be most favourable to obtain high specific folate content. In complex media however, much lower folate content (15-40 mu g/g) was found throughout the batch growth. Only minor growth-phase related differences were detected. This shows the impact of cultivation medium on folate content in yeast. To further investigate which components that influence folate content, batch experiments in synthetic medium with addition of specific components were performed. Adding a raw mixture of peptides and amino acids (peptone) decreased folate levels extensively (90%) whereas adding amino acids one-by-one only had minor effects on the intracellular folate content. Furthermore, supplementing synthetic medium with pABA, folate or nucleotides did not change the intracellular folate content. This work constitutes the first steps towards an optimised process for production of natural folates for fortification Purposes, as well as an effort to gain fundamental understanding of folate requirements in yeast in relation to environmental conditions. (C) 2007 Elsevier B.V. All rights reserved.


folate; B vitamin; yeast; Saccharomyces cerevisiae; fermentation; bread

Published in

International Journal of Food Microbiology
2008, volume: 123, number: 1-2, pages: 93-100

Authors' information

Hjortmo, Sofia
Patring, Johan
Swedish University of Agricultural Sciences, Department of Food Science
Andlid, Thomas

UKÄ Subject classification

Food Science

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