Iron enriched Saccharomyces cerevisiae maintains its fermenting powerand bakery properties
| dc.creator | Fernanda GAENSLY | |
| dc.creator | Grace Maria Ferreira de Castro WILLE | |
| dc.creator | Debora BRAND | |
| dc.creator | Tania Maria Bordin BONFIM | |
| dc.date | 2011 | |
| dc.date.accessioned | 2026-07-07T04:19:21Z | |
| dc.description | 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. | |
| dc.format | application/pdf | |
| dc.identifier | 0101-2061 | |
| dc.identifier | https://www.redalyc.org/articulo.oa?id=395940111025 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/457754 | |
| dc.language | en | |
| dc.publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos | |
| dc.relation | http://www.redalyc.org/revista.oa?id=3959 | |
| dc.rights | Ciência e Tecnologia de Alimentos | |
| dc.source | Ciência e Tecnologia de Alimentos (Brasil) Num.4 Vol.31 | |
| dc.subject | Agrociencias | |
| dc.title | Iron enriched Saccharomyces cerevisiae maintains its fermenting powerand bakery properties | |
| dc.type | artículo científico |