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Inherent biodiversity of folate content and composition in yeasts

Sofia Hjortmo (Institutionen för kemi- och bioteknik, Livsmedelsvetenskap) ; Johan Patring ; Jelena Jastrebova ; Thomas Andlid (Institutionen för kemi- och bioteknik, Livsmedelsvetenskap)
Trends in Food Science & Technology (0924-2244). Vol. 16 (2005), 6-7, p. 311-316.
[Artikel, refereegranskad vetenskaplig]

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.

Denna post skapades 2007-01-09. Senast ändrad 2012-03-06.
CPL Pubid: 25043


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Institutionen för kemi- och bioteknik, Livsmedelsvetenskap (2005-2014)


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