P-AMINOBENZOIC ACID (PABA) CHANGES FOLATE CONTENT IN CELL BIOMASS OF SACCHAROMYCES CEREVISIAE
 
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Pol. J. Food Nutr. Sci. 2010;60(1):13–17
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ABSTRACT
The folic acid intake is definitely lower than the recommended dietary allowance. This study shows the possibility of enhancing the synthesis of folates by the baker’s yeast. p-Aminobenzoic acid (PABA) addition to the examined culture media at doses of 5–25 μg/cm3 increases the content of folates, which in turn depends on the strain and PABA dose. The culturing of yeast with PABA might form the basis for the production of bakery products that are rich in folates and, consequently, might constitute an additional folate source in the everyday diet.
ISSN:1230-0322