Research on the quality of baker’s yeast enriched with chromium

Current study investigated the effect of Cr(III) applied in doses of 0.01 and 0.05 g per 1 dm3 of culture medium on its absorption and effects on growing Saccharomyces cerevisiae 2200 yeast. Cr(III) originated from its two inorganic salts: CrCl3 × 6H2O and Cr2(SO4)3 × 18H2O. Yeasts were cultured using a biofermenter, on a molasses wort, for 24 h, at a temperature of 28°C and pH 5,0. Irrespective of type of chromium salt applied for yeast enrichment, a decrease was observed in biomass yield compared to the control group, in the case of both Cr(III) doses, i.e. 0.01 and 0.05 g∙dm–3. The working yeasts samples were characterized by a higher content of protein as compared to control groups irrespectively on the source and dose of added chromium. Conversely, the amount of chromium bounded in working samples depended on both dose and source of chromium. The fermentation activity of the yeast supplemented with chromium was lower than the value stipulated in the Polish Standard.