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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.

Nyckelord

folate; baker's yeast; Saccharomyces cerevisiae; bread; food fermentation

Publicerad i

International Journal of Food Microbiology
2008, volym: 127, nummer: 1-2, sidor: 32-36
Utgivare: ELSEVIER SCIENCE BV

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UKÄ forskningsämne

Livsmedelsvetenskap

Publikationens identifierare

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

Permanent länk till denna sida (URI)

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