SciELO - Scientific Electronic Library Online

vol.31 número4Fish crackers development from minced fish and starch: an innovative approach to a traditional productType of dietary lipids and storing time on egg stability índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados




Links relacionados


Food Science and Technology

versión impresa ISSN 0101-2061


GAENSLY, Fernanda; WILLE, Grace Maria Ferreira de Castro; BRAND, Debora  y  BONFIM, Tania Maria Bordin. Iron enriched Saccharomyces cerevisiae maintains its fermenting power and bakery properties. Ciênc. Tecnol. Aliment. [online]. 2011, vol.31, n.4, pp.980-983. ISSN 0101-2061.

Iron is an essential micronutrient in the metabolism of almost all living organisms; however, its deficiency is well documented especially in pregnant women and in children. Iron salts as a dietary supplement have low bioavailability and can cause gastrointestinal discomforts. Iron enriched yeasts can provide a supplementation of this micronutrient to the diet because this mineral has a better bioavailability when bonded to yeast cell macromolecules. These yeasts can be used as feed supplement for human and animals and also as baker's yeast. Baker's yeast Saccharomyces cerevisiae was cultivated in a reactor employing yeast media supplemented with 497 mg ferrous sulfate.L-1, and the resultant biomass incorporated 8 mg Fe.g-1 dry matter. This biomass maintained its fermenting power regarding both water displace measurement through carbonic dioxide production and bakery characteristics. The bread produced using the yeast obtained by cultivation in yeast media supplemented with iron presented six times more iron than the bread produced using the yeast obtained by cultivation without iron supplementation.

Palabras clave : Saccharomyces cerevisiae; baker's yeast; iron supplementation; fermenting power; bakery.

        · resumen en Portugués     · texto en Inglés     · Inglés ( pdf epdf )


Creative Commons License Todo el contenido de esta revista, excepto dónde está identificado, está bajo una Licencia Creative Commons