Patring, Johan
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
Abstract
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
Keywords
Saccharomyces-cerevisiae; intestine; folate; HPLC
Published in
Trends in Food Science and Technology
2005, volume: 16, number: 6-7, pages: 311-316
Publisher: ELSEVIER SCIENCE LONDON
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.tifs.2005.03.014
Permanent link to this page (URI)
https://res.slu.se/id/publ/7552