Characterization and quantification of folates produced by yeast strains isolated from kefir granules
Journal article, 2006

For the first time to our knowledge, distribution and content of individual folate forms in kefir yeast strains were investigated. This was done using a validated method based on reversed-phase high performance liquid chromatography (HPLC) with fluorescence and diode array (DAD) detection. Eight kefir yeast strains, belonging to different Candida and Saccharomyces species, were isolated from Russian kefir granules. They were grown in synthetic media at standardized conditions before analysis. The average folate content for these yeast strains was 10,780 +/- 550 mu g/100 g dry matter. In all yeast strains tested, the most abundant folate forms as percentages were 5-methyltetrahydrofolate (43-59%), and 5-formyltetrahydrofolate (23-38%), whereas tetrahydrafolate occurred in a lesser proportion (19-23%).

Author

Johan Patring

Swedish University of Agricultural Sciences (SLU)

Sofia Hjortmo

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

Jelena Jastrebova

Swedish University of Agricultural Sciences (SLU)

Ulla Svensson

Arla Foods

Thomas Andlid

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

Margaretha Jägerstad

Swedish University of Agricultural Sciences (SLU)

European Food Research and Technology

1438-2377 (ISSN) 1438-2385 (eISSN)

Vol. 223 5 633-637

Subject Categories

Industrial Biotechnology

DOI

10.1007/s00217-005-0245-1

More information

Latest update

4/11/2018