Thomas A Andlid

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Yeast were isolated from the intestine of farmed rainbow trout (Salmo gairdneri), turbot (Scophtalmus maximus), and free-living flat-fish (Pleuronectes platessa and P. flesus). The average number of viable yeasts recovered from farmed rainbow trout was 3.0 × 103 and 0.5 × 102 cells per gram homogenized intestine for white and red-pigmented yeasts,(More)
Microcalorimetry has been demonstrated to be a suitable on-line method for monitoring the lipid production phase of oleaginous yeasts. The choice of lipid extraction method for the oil accumulated by oleaginous yeasts is highly important both for accuracy when quantifying the lipid level and determining the fatty acid composition. The energy content of(More)
Iron and zinc deficiencies are global problems, frequently leading to severe illness in vulnerable human populations. Addition of phytases can improve the bioavailability of iron and zinc in food. Saccharomyces cerevisiae would be an ideal candidate as a bioavailability improving food additive if it demonstrates significant phytase activity. The purpose of(More)
AIMS To screen 19 strains of bifidobacteria for main folate forms composition in synthetic folate-free and complex folate-containing media. METHODS AND RESULTS HPLC was used to analyse deconjugated folates extracted from bacterial biomass. Most strains had a total folate content above 4000 μg per 100 g dry matter (DM). The highest value of 9295 μg per 100(More)
We have investigated the impact of different yeasts and fermentation time on folate content and composition in a fermented maize-based porridge, called togwa, consumed in rural areas in Tanzania. The yeasts studied, originally isolated from indigenous togwa, belong to Issatchenkia orientalis, Pichia anomala, Saccharomyces cerevisiae, Klyveromyces marxianus(More)
The focus of the present investigation was on the Tanzanian fermented food togwa as a source for dietary iron and zinc, and the potential for mineral availability improvements using selected yeasts. To establish the content of target minerals and main inhibitor for intestinal uptake, iron and zinc as well as the mineral chelating phytic acid, (IP(6) or(More)
Myo-inositol hexaphosphate (IP6, phytate) is a potent anti-nutritional compound occurring in many plant-based staple foods, limiting the bioavailability of important nutrients such as iron and zinc. The objective of the present study was to investigate different strategies to achieve high and constitutive extracellular IP6 degradation by Baker's yeast,(More)
Two yeast strains, Saccharomyces cerevisiae CBS 7764 and Debaryomyces hansenii Hfl CBS 8339, with a high capacity to colonize fish intestine were used in this study. The ability to adhere to crude mucus obtained from fish intestine was demonstrated for both strains. Scatchard analysis of the binding indicated a positive cooperativity for D. hansenii Hfl and(More)
We here demonstrate that folate content in yeast fermented food can be dramatically increased by using a proper (i) yeast strain and (ii) cultivation procedure for the selected strain prior to food fermentation. Folate levels were 3 to 5-fold higher in white wheat bread leavened with a Saccharomyces cerevisiae strain CBS7764, cultured in defined medium and(More)
AIMS Mineral deficiencies cause several health problems in the world, especially for populations consuming cereal-based diets rich in the anti-nutrient phytate. Our aim was to characterize the phytate-degrading capacity of the yeast Pichia kudriavzevii TY13 and its secretion of phytase. METHODS AND RESULTS The phytase activity in cell-free supernatants(More)