Biofortification of folates in white wheat bread by selection of yeast strain and process.
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 microg/100 dry matter), compared to white wheat bread leavened with commercial Baker's yeast (27-43 microg/100 g). The commercial Baker's yeast strain had been industrially produced, using a fed-batch 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.
Hjortmo
Sofia
S
Department of Chemical and Biological Engineering/Food Science, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden. hjortmo@chalmers.se
Patring
Johan
J
Jastrebova
Jelena
J
Andlid
Thomas
T
D001939:Bread / Q000032:analysis*; D003470:Culture Media / Q000737:chemistry; D005285:Fermentation; D005492:Folic Acid / Q000008:administration & dosage* / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005527:Food, Fortified; D007700:Kinetics; D012441:Saccharomyces cerevisiae / Q000254:growth & development* / Q000378:metabolism*; D013045:Species Specificity
D003470:Culture Media; D005492:Folic Acid