The microbiological determination of vitamin B 6 in wheaten flour, and in fractions of the wheat grain

An investigation of the vitamin B 6 content of a range of wholemeal and lower‐extraction wheaten flours has been made. The vitamin was determined microbiologically using the yeast S. carlsbergensis , 228 as the test organism. The method has been adapted to a smaller scale so that it has been possible to determine the distribution of vitamin B 6 in the dissected fractions of the wheat grain. The values for the pyridoxin content of wheaten flours determined by the method mentioned show that 80% and 70% extraction flours contain less than 30% of the vitamin B 6 of whole wheat, and that the distribution of the vitamin is similar to that of nicotinic acid with a large percentage occurring in the aleurone layer.