Characterization and quantification of folates produced by yeast strains isolated from kefir granules

• Published in: European food research & technology Vol. 223; no. 5; pp. 633 - 637
• Main Authors: Patring, Johan D. M, Hjortmo, Sofia B, Jastrebova, Jelena A, Svensson, Ulla K, Andlid, Thomas A, Jägerstad, I. Margaretha
• Format: Journal Article
• Language: English
• Published: Heidelberg Berlin/Heidelberg : Springer-Verlag 01-09-2006; Berlin Springer; Springer Nature B.V
• Subjects: Biological and medical sciences; Dry matter; Fermentation; Food industries; Fundamental and applied biological sciences. Psychology; Liquid chromatography; Vitamin B; Yeast; Yeasts; Characterization; Kefir granule; Yeast; Yeast strains, HPLC; Kefir; HPLC chromatography; Folate; Quantitative analysis; Strain
• ISSN: 1438-2377; 1438-2385; 1438-2385
• DOI: 10.1007/s00217-005-0245-1

For the first time to our knowledge, distribution and content of individual folate forms in kefir yeast strains were investigated. This was done using a validated method based on reversed-phase high performance liquid chromatography (HPLC) with fluorescence and diode array (DAD) detection. Eight kefir yeast strains, belonging to different Candida and Saccharomyces species, were isolated from Russian kefir granules. They were grown in synthetic media at standardized conditions before analysis. The average folate content for these yeast strains was 10,780±550 μg/100 g dry matter. In all yeast strains tested, the most abundant folate forms as percentages were 5-methyltetrahydrofolate (43-59%), and 5-formyltetrahydrofolate (23-38%), whereas tetrahydrafolate occurred in a lesser proportion (19-23%).