1955 Volume 50 Issue 8 Pages 466-463
The turbidity of synthetic saké is generally caused by the growth of yeasts therein the vitamins of the B gruop such as pantothenic acid, biotin, and inositol stimulated the growth of yeasts in syntheticsakè. The addition of ethyl bromacetate (2 p. p. m.) inhibited the yeast turbidity of synthetic sake.