Biofortification of folates in white wheat bread by selection of yeast strain and process
Journal article, 2008

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.

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

International Journal of Food Microbiology

0168-1605 (ISSN)

Vol. 127 1-2 32-36

Subject Categories

Biochemistry and Molecular Biology

Chemical Sciences

DOI

10.1016/j.ijfoodmicro.2008.06.001

More information

Latest update

4/11/2018