Production of Iron Enrisched Saccharomyces boulardaii: Impact of Process Variables

Abstract

Abstract About half of the 1.62 billion cases of anemia are because of poor diet and iron deficiency. Currently, the use of iron-enriched yeasts can be used as the most effective and possible way to prevent and treat anemia due to the ability of biotransformation of mineral compounds into the organic form. In this research, for the first time, Saccharomyces boulardii was used for iron enrichment with the aim that the probiotic properties of yeast provide a potential iron supplement besides improving the bioavailability of iron. So, the effect of three process variables, including concentration of iron, molasses and KH2PO4 on the growth and biotransformation of yeast was investigated by the Box- Behnken design. In optimum condition biotransformation and biomass production reached to 155.95 mg/L and 7.08 g/L, respectively, under the conditions of the highest levels of KH2PO4 and molasses and 10.54 mg/L FeSO4. Enriched Saccharomyces boulardii can be recommended as a medicinal supplement or incorporated to bread to prevent and treat anemia.