NUTRITIONAL STUDIES ON YEASTS DURING BATCH AND CONTINUOUS FERMENTATION. I. CHANGES IN VITAMIN CONCENTRATIONS

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Abstract
The changes in the concentrations of eight vitamins were followed during the fermentation of wort by Saccharomyces carlsbergensis in plant scale batch fermentor, pilot tower fermentor and laboratory-size continuous stirred tank reactor. During fermentation in batch fermentor, p-amino benzoic acid concentration increased fivefold, while pantothenate increased threefold with one yeast but showed a slight drop with another. Riboflavin and inositol concentrations changed only slightly; biotin and pyridoxin concentrations decreased two to threefold, but the nicotinic acid and thiamine concentrations dropped ten to twentyfold. The other fermentation systems gave, in general, different values, but trends similar to the changes observed during batch fermentations were evident. The concentrations of nicotinic acid, thiamine and p-amino benzoic acid (one yeast) in the beer at the end of storage had increased one and one-half to twofold over the concentrations at the end of fermentation; the other vitamins showed little change.