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YEAST MUTANTS EXCRETING VITAMIN B 1 AND THEIR USE IN THE PRODUCTION OF THIAMINE RICH BEERS *, †
Author(s) -
ŠIlhánková Ludmila
Publication year - 1985
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.2050-0416.1985.tb04309.x
Subject(s) - thiamine , yeast , saccharomyces , mutant , biochemistry , mutagenesis , chemistry , saccharomyces cerevisiae , food science , fermentation , liter , biology , gene , endocrinology
In certain strains of Saccharomyces cerevisiae and Saccharomyces uvarum (carlsbergensis) , high doses of ultraviolet radiation induced stable mutants excreting thiamine from their living cells during the ethanol production. In S. cerevisiae , the first mutagenesis step yielded mutants with the production of 0·3–0·5 mg extracellular thiamine. HCL/litre minimum medium without thiamine and the second one increased the production up to 2·0–2·1 mg thiamine. HCL/litre. In S. uvarum (carlsbergensis) , mutants producing up to 0·76 mg thiamine. HCL/litre 10% Plato hopped wort were obtained in the first mutagenesis step combined with mitotic recombinations. The increase up to 0·92 mg/litre was achieved here by repeated selections. Both laboratory and pilot plant fermentations in 10 and 4% Plato hopped worts showed the suitability of selected mutants for the production of thiamine rich beers which fulfilled all quality requirements and contained 0·67–0·80 and 0·22–0·33 mg thiamine. HCI/litre, respectively.