Biofortification of folates in white wheat bread by selection of yeast strain and process
Artikel i vetenskaplig tidskrift, 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.


Sofia Hjortmo

Chalmers, Kemi- och bioteknik, Livsvetenskaper

Johan Patring

Sveriges lantbruksuniversitet (SLU)

Jelena Jastrebova

Sveriges lantbruksuniversitet (SLU)

Thomas Andlid

Chalmers, Kemi- och bioteknik, Livsvetenskaper

International Journal of Food Microbiology

0168-1605 (ISSN) 18793460 (eISSN)

Vol. 127 1-2 32-36


Biokemi och molekylärbiologi




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