The amino-acid composition of two yeasts used to produce massive dietetic liver necrosis in rats

Abstract

A sample of dried baker''s yeast and one of dried brewer''s yeast were analysed for N, S, free and combined amino acids, and glutathione. The amino acids were determined by a modified paper chromato-graphic method. N values were 7.35 and 8.40% with 13.5 and 17.7% soluble in 75% ethanol, respectively. Brewer''s yeast has 14% more protein. Of this, the amino acid composition is similar except for more arginine and threonine and less phenylalanine in brewer''s yeast. On a weight basis brewer''s yeast contains 38% more cystine and glutathione, and 14% more methionine than baker''s yeast.