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The value of riboflavin from Eremothecium ashbyii in chick‐rearing diets
Author(s) -
Brown W. O.
Publication year - 1952
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740030509
Subject(s) - riboflavin , food science , vitamin , biology , fermentation , chemistry , biochemistry
Recent developments in the use of fermentation methods for the production of riboflavin are discussed. Two commercial products containing riboflavin produced by Eremothecium ashbyii are examined and evidence is presented to indicate that the vitamin is present in the free form. The results of a biological test with chicks show that the riboflavin present in these products is available to the chick as indicated by data relating to growth rate, feed efficiency, liver content and incidence of deficiency symptoms.