YEAST GROWTH METHOD FOR DETERMINATION OF BIOTIN, PANTOTHENIC ACID AND INOSITOL ACTIVITIES IN RAW MATERIALS

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Abstract
In connection with work on the rôle of nutrilites in the production of bakers' yeast, methods have been developed for examining brewing materials to measure accurately not merely the activity of one specific nutrilite factor but the sum of the activities of related compounds having similar growth-promoting effects. By propagating baking yeast in an aerated, synthetic medium, the growth response to an addition of test material is used to measure this total activity which, in the case of biotin for example, may include desthiobiotin and other compounds in the biotin group. Since it is misleading to include in the result nutrilite combined in a form in which it is unavailable to yeast without exceptional treatment, pre-treatment of test materials must be correlated with factory procedure and results expressed as nutrilite activities available under brewing conditions. The techniques described make possible accurate and consistent nutrilite assays conforming with the above principles. Methods using lactobacilli are shown to have little value to the yeast manufacturer. The results obtained on molasses, malt worts and various other materials are recorded, and nutrilite balances show the degree of utilization and loss of these factors in commercial yeast production.

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