Abstract
Analysing the mineral components in yeasts (sake yeast and some of other brewer's yeasts), the author found that no remarkable difference was seen on the composition of the major mineral components. The potassium content of yeast cultured in koji extract is lower than that cultured in malt extract or in the synthetic medium. Potassium con-centration of koji extract is lower than that of each of other media, and it was possible to increase the potassium content of the cells to the normal level by the enrichment of the koji extract with potassium chloride. From these facts, it is assumed that the potassium concentration of koji extract is insufficient for the saturation in the cells with potassium.
Phosphorus and magnesium contents in the cells are not so much affected by pH of the medium as potassium.
