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PANTOTHENIC ACID IN BREWING
Author(s) -
Hopkins R. H.,
Wiener Stella,
Rainbow C.
Publication year - 1948
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1948.tb01376.x
Subject(s) - pantothenic acid , brewing , fermentation , yeast , food science , mashing , vitamin , lactobacillus , chemistry , biochemistry , biology
The pantothenic acid content of brewing materials and products has been determined by microbiological assay using Lactobacillus arabinosus as test organism. Pantothenic acid is synthesized by the germinating barley corn during the malting process. Most of the vitamin in the malt passes into the worts. The content in finished beers depends largeiyon the yeast used, some yeasts removing a portion of the pantothenic acid during fermentation, whilst others leave the wort unchanged and still others enrich the wort with respect to the vitamin. Two single‐cell cultures of brewers' yeast were found to need pantothenic acid or β‐alanine for growth; a third required neither.