VITAMIN-B6IN BREWING

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Abstract
The vitamin-B6 content of brewing materials and products has been determined by microbiological assay using a strain of Saccharomyces carlsbergensis as test organism. Apart from animal assays, this is probably the best method available. As with other members of the vitamin-B complex, barley shows a fairly high content. This is influenced by both strain and conditions of growth, and greatly increases during malting. Most of the vitamin-B6 in the malt passes into the wort, during the fermentation of which a fraction is removed by the yeast for its own growth. The quantity in beer is of the same order as that of riboflavin. Moderate consumption may provide a good proportion of human requirements of the vitamin.

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