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TEMPERATURE DEPENDENCE OF VITAMIN REQUIREMENTS OF SOME BREWERY YEASTS
Author(s) -
Amaha Mikio,
Takeuchi Masuchika
Publication year - 1961
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.2050-0416.1961.tb01806.x
Subject(s) - food science , chemistry , yeast , vitamin , biochemistry
The vitamin requirements of various brewery yeast strains have been tested at 25° and at 12° C. All the flocculent type strains of brewery yeasts partially require inositol for their growth at 25° C., whereas at this temperature non‐floccuient type strains do not show any requirement for inositol. At the lower temperature (12° C.), however, almost all the brewery yeast strains require inositol absolutely. Some brewery yeasts, which can grow adaptively in a pantothenate‐deficient medium at 25° C, require pantothenate absolutely at 12° C. Some other vitamins‐such as thiamine, pyridoxin, and nicotinic acid—are also partially required at the lower temperature by most of the brewery yeast strains tested. The cause of such an increased requirement for vitamins at lower temperatures is discussed.