パン酵母製造とビタミンB群の関係 : (第1報) パン酵母培養過程中のビタミンB群の消長

概要

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The authors studied the fate of B-Vitamins (B_1,B_3,B_6,niacin, inositol, biotin, pantothenic acid and para-aminobenzoic acid) in baker's yeast grown under aerobic condition (so-called "Zulaufsverfahren") by means of microbiological determination except for B_1 assay (thiochrome method). The results obtained are as follows : 1) All B-vitamins tested were consumed very slightly in the seed culture despite the increasing of sugar consumption and yeast propagation.2) Ca-pantothenate and inositol were rapidly consumed as soon as the culture in prefermentation was fed sugar, though their consumption scarcely took place before the sugar feeding.3) Biotin and B_6 decreased in proportion to sugar consumption from the beginning of the prefermentation.4) During the main fermentation, inositol decreased gradually until the end of the fermentation, while Ca-pantothenate, biotin, niacin and B_1 had a tendency to increase.5) During the prefermentation, one group of B-vitamins (pantothenate, inositol and B_2) increased gradually in yeast cells, but the other (biotin, B_6 and thiamine) decreased.6) During the main fermentation, the pantothenate content of yeast cells increased sucessively and inositol slightly. On the contrary, the B_6,B_1,biotin and niacin contents of yeast cells tended to decrease slightly. p-aminobenzoic acid and thiamine were nearly constant.
社団法人日本生物工学会の論文
1959-11-15