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PRODUCTION OF NICOTINIC ACID BY BAKER'S YEAST GROWING IN NITROGEN‐RICH AND NITROGEN‐POOR MEDIA
Author(s) -
Wihervaara Kimmo
Publication year - 1967
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.2050-0416.1967.tb03029.x
Subject(s) - yeast , nicotinic agonist , nitrogen , yeast extract , food science , chemistry , biochemistry , nutrient , fermentation , organic chemistry , receptor
The biosynthesis of nicotinic acid by baker's yeast was investigated in laboratory‐scale aerobic batch cultivation in nitrogen‐rich and nitrogen‐poor nutrient solutions. Biosynthesis, which occurred parallel with yeast growth, was vigorous during the exponential growth phase and almost ceased during the retardation phase. The amount of nicotinic acid synthesized per batch was dependent on the nitrogen content of the solution. When a small inoculation of seed yeast was used, the amount of nicotinic acid synthesized per unit weight of yeast formed and the nicotinic acid content of the yeast did not depend on the nitrogen concentration of the nutrient solution. With a large inoculum, both the amount of nicotinic acid synthesized per unit weight of yeast produced and the nicotinic acid concentration of the yeast decreased with the nitrogen concentration of the nutrient solution. Calculated as μg. per g. of protein formed, the amount of nicotinic acid synthesized and the nicotinic acid concentration in the yeast were higher in the nitrogen‐poor medium than in the nitrogen‐rich medium when a small inoculum was used, but lower when large amounts of seed yeast were used.