Vitamin=B1 prodn. in alcoholic fermentation - using Saccharomyces, esp. cerevisiae, yeast mutants

摘要

In the prodn. of vitamins B1 (esp. in the brewing and pharmaceutical industries), the vitamin is produced from simple carbon and nitrogen sources and mineral salts using yeast mutuants of the genus Saccharomyces Meyer emend. Rees (pref. Saccharomyces cerevisiae Hansen, strain DBM 189 or S uvarum DBM189), and isolated from the fermentation medium. The problems associated with chemical synthesis of vitamin B1 are avoided, and the process gives simple means of producing alcoholic or other fermented beverages enriched in vitamin B1. In an example fermentation of molasses at pH 4.2-4.5 with Saccharomyces cerevisiae Hansen strain DBM 159 gives votamin B1 in a yield of ca 10 mg/litre with practically no effect on ethanol yield.