麦酒酵母のビタミンB1集積に就て(第1報)
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概要
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A study was made of the assimilation of vitamin B1 by brewery yeasts. The best conditions for assimilating high B1 content by yeast is as follows: 1% sugar and 1 % pressed yeast are added to the yeast extract (pH 4.5), and the medium is fermented for 1_??_3 days at 20_??_30°. The resulted yeast had high B1 content of 2000_??_3000 γ/g in dry matter. The most part of B1 in such B1-enriched yeast exists in the form 9f free type. Yeast extract has the effect to promote B1 assimilation by yeasts. When fermentable sugar such as cane sugar, mannose, glucose or fructose is added to the medium as the source of sugar, the yeast assimilates much B1, but when non-fermentable sugar such as galactose or lactose is used, the yeast does not assimillate B1, and maltose ranks as the middle of the the above two groups. The assimilation of B1 by yeasts is considered to take place in connection with fermantation.
- 社団法人 日本農芸化学会の論文