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Biofortification of folates in white wheat bread by selection of yeast strain and process

Sofia Hjortmo (Institutionen för kemi- och bioteknik, Livsmedelsvetenskap) ; Johan Patring ; Jelena Jastrebova ; Thomas Andlid (Institutionen för kemi- och bioteknik, Livsmedelsvetenskap)
International Journal of Food Microbiology (0168-1605). Vol. 127 (2008), p. 32-36.
[Artikel, refereegranskad vetenskaplig]

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.



Denna post skapades 2008-09-02. Senast ändrad 2012-03-06.
CPL Pubid: 73432

 

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Institutioner (Chalmers)

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

Ämnesområden

Kemi
Cell- och molekylärbiologi

Chalmers infrastruktur

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On Folates in Yeasts -Exploring Yeasts as Vehicles for Biofortification of Folates in Food