On 5 Jun 2005 21:31:03 -0700, "Roy" >
wrote:

>> said nothing about brewing on "in industrial scale." I
>>merely said that ascorbic acid increases yeast growth in
>>brewing. I believe that it does the same in baking.
>Hello Kenneth,
> I have derived the biochemical needs of yeast growth ether for
>baking or brewing applications but I cannot find any mechanism where
>ascorbic acid fits in.
>Most of the vitamin based growth factors that come to play are B
>vitamins( thiamn,biotin,panthotenic acid, nicotinic acid, riboflavin
>and inositol and not a trace of ascorbic acid comes into the equation.
>I looked also in my reference for yeast technology . yeast chemistry
>and biology there was never any mention of such vitamin C as part of
>the substances that can promote yeast growth.
>See these relevant references
>Reed ,G and Nagowithana T,W, Yeast Technology by Avi publishing and
>Cook A,H. The Chemistry and Biology of Yeast, Academic Press
>This confirms that vitamin C is never needed by yeast in its growth and
>metabolism
>Therefore who ever he is, a home brewer perhaps, who claimed such
>'radical way' of improving his brewing process may have reach a
>conclusion from an erroneous assumption thinking that vitamin C being
>needed by human is also needed by microbes<g>He may have overlooked
>other relevant factors that promote yeast activity and just blamed it
>on vitamin C.
>If you can present any reference so that I can check it then that would
>be interesting.
>
>>Isn't ascorbic acid a component of some instant dry yeast products?
>
>Hi Vox,
>Any instant yeast that contains vitamin C is not added for reasons to
>improve yeast stability, but to contribute to the improvement of baking
>performance making their yeast better than competing brands who does
>not have it.
>Roy

Hi again Roy,

I read your comments above with a bit more care, and have
something to offer:

http://tinyurl.com/axqz2

There you will find many scientific papers on the effects of
ascorbic acid on the growth rate of yeasts.

All the best,
--
Kenneth

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