Inherent biodiversity of folate content and composition in yeasts

Johan Patring; Jelena Jastrebova; Sofia Hjortmo; Thomas Andlid

doi:10.1016/j.tifs.2005.03.014

Inherent biodiversity of folate content and composition in yeasts

Johan Patring
, Jelena Jastrebova
, Sofia Hjortmo
, Thomas Andlid

Publication: Contribution to journal › Journal article › peer-review

Abstract

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.

Original language	English
Pages (from-to)	311-316
Number of pages	6
Journal	Trends in Food Science and Technology
Volume	16
Issue number	45815
DOIs	https://doi.org/10.1016/j.tifs.2005.03.014
Publication status	Published - 2005

Keywords

Saccharomyces-cerevisiae
intestine
folate
HPLC

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10.1016/j.tifs.2005.03.014

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title = "Inherent biodiversity of folate content and composition in yeasts",

abstract = "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.",

keywords = "Saccharomyces-cerevisiae, intestine, folate, HPLC, Saccharomyces-cerevisiae, intestine, folate, HPLC",

author = "Johan Patring and Jelena Jastrebova and Sofia Hjortmo and Thomas Andlid",

year = "2005",

doi = "10.1016/j.tifs.2005.03.014",

language = "English",

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pages = "311--316",

journal = "Trends in Food Science and Technology",

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TY - JOUR

T1 - Inherent biodiversity of folate content and composition in yeasts

AU - Patring, Johan

AU - Jastrebova, Jelena

AU - Hjortmo, Sofia

AU - Andlid, Thomas

PY - 2005

Y1 - 2005

N2 - 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.

AB - 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.

KW - Saccharomyces-cerevisiae

KW - intestine

KW - folate

KW - HPLC

KW - Saccharomyces-cerevisiae

KW - intestine

KW - folate

KW - HPLC

UR - https://res.slu.se/id/publ/7552

U2 - 10.1016/j.tifs.2005.03.014

DO - 10.1016/j.tifs.2005.03.014

M3 - Journal article

SN - 0924-2244

VL - 16

SP - 311

EP - 316

JO - Trends in Food Science and Technology

JF - Trends in Food Science and Technology

IS - 45815

ER -

Inherent biodiversity of folate content and composition in yeasts

Abstract

Keywords

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