Abstract
In this paper the change in the vitamin contents was studied in the process of alcohol production by the method most widely practiced in Japan, in which submerged culture of Aspergilli was used for saccharification and Amylo process for preparation of yeast starter. Throughout the whole process, the concentrations of pantothenic acid, biotin, inositol and vitamin B_5 remained above the necessary values, though incrase or decrease due to biosynthesis or consumption by microorganisms were observed. However it must be pointed out that the amount of thiamine was very small and the ratio of thiamine to pantothenic acid was much lower than the optimal value shown in our preceding paper.
