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FOLIG AND FOLINIG ACID FACTORS AND DEOXYRIBOSIDES IN THE BREWING PROCESS
Author(s) -
Bolinder A.,
Kurz W.,
Lundin H.
Publication year - 1956
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.2050-0416.1956.tb02895.x
Subject(s) - brewing , uracil , chemistry , folinic acid , guanine , thymine , yeast , chromatography , folic acid , acetaldehyde , food science , biochemistry , fermentation , biology , ethanol , nucleotide , medicine , dna , colorectal cancer , cancer , gene , genetics
Microbiological assay (cup‐plate method) and chromatography allied to bioautography have been used for demonstration and determination of these factors in brewing materials, yeast and beer. Barley contained only rhizopteringlutamic acid, but green malt (with rootlets) and kilned malt (without) contained also an unidentified factor. Beer and wort contained additionally folinic acid and factors with the respective chromatographic mobilities of the deoxyribosides of guanine, uracil and thymine. Kilned rootlets contained all these factors (except the unidentified one) along with N10‐formylpteroic acid and folinic acid triglutamate. Four strains of brewery lactobacilli, for which folic acid, uracil and certain purines were known to be essential, have been further examined and the possibility of replacement of each of these by a range of related substances has been demonstrated.