Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
9903918 | Trends in Food Science & Technology | 2005 | 6 Pages |
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 μg/100 g dry matter showing a large biodiversity among studied yeasts. The forms found were 5-CH3-H4folate and H4folate, 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.
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Authors
Sofia Hjortmo, Johan Patring, Jelena Jastrebova, Thomas Andlid,