Skip to main content
Research article - Peer-reviewed, 2008

Biofortification of folates in white wheat bread by selection of yeast strain and process

Hjortmo, Sofia; Patring, Johan; Jastrebova, Jelena; Andlid, Thomas


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.


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

    SLU Authors

    • UKÄ Subject classification

      Food Science

      Publication Identifiers


      Permanent link to this page (URI)