Inherent biodiversity of folate content and composition in yeasts
Journal article, 2005

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.

Author

Sofia Hjortmo

Chalmers, Chemical and Biological Engineering, Life Sciences, Food and Nutrition Science

Johan Patring

Swedish University of Agricultural Sciences (SLU)

Jelena Jastrebova

Swedish University of Agricultural Sciences (SLU)

Thomas Andlid

Chalmers, Chemical and Biological Engineering, Life Sciences, Food and Nutrition Science

Trends in Food Science and Technology

0924-2244 (ISSN)

Vol. 16 6-7 311-316

Subject Categories

Industrial Biotechnology

DOI

10.1016/j.tifs.2005.03.014

More information

Latest update

4/11/2018