Inherent biodiversity of folate content and composition in yeasts

被引：44

作者：

Hjortmo, S

Patring, J

Jastrebova, J

Andlid, T

机构：

[1] Chalmers Univ Technol, Dept Chem & Biosci, SE-40229 Gothenburg, Sweden

[2] Swedish Univ Agr Sci, Dept Food Sci, SE-75007 Uppsala, Sweden

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2005年 / 16卷 / 6-7期

关键词：

D O I：

10.1016/j.tifs.2005.03.014

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：311 / 316

页数：6

共 14 条

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