STUDIES ON THE INTERRELATIONSHIP BETWEEN VITAMINS OF B-GROUP IN YEAST : (IV) PROMOTION OF ALCOHOLIC FERMENTATION BY THE ADDITION OF THIAMINE TO MASH

Abstract

It has been reported previously that the thiamine content of mash in the process of alcoholic fermentation was not enough as compared with that of pantotheic acid. In the present study, an attempt to promote the fermention rate by the addition of thiamine was made with a sufficient result that 10μg/g of thiamine added to mash caused 10 hours reduction of the fermentation time.