The importance of “pantothenic acid” in fermentation, respiration and glycogen storage

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Abstract
Yeasts which are low in pantothenic acid ferment but poorly; addition of minute amts. of a concentrate of pantothenic acid causes many-fold Increase in the amount of CO2 produced. To investigate the effect of maltose on the storage of glycogen by yeast an unusually pure product was obtained by exhaustive fractional electrical transport. The maltose thus purified was not as good as sucrose in supporting the growth of yeast though ordinary maltose is much better. This and other expts. show that maltose of ordinary purity contains pantothenic acid. Adding pantothenic acid to solns. containing pure maltose caused increased glycogen storage by the yeast. It is inferred that pantothenic acid is of fundamental importance in carbohydrate metabolism.