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

• Patring, Johan

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Jastrebova, Jelena

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science


Publication Identifiers

DOI: https://doi.org/10.1016/j.ijfoodmicro.2008.06.001

Permanent link to this page (URI)

https://res.slu.se/id/publ/20167