KSBB Journal

The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
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Characterization of Vitamins in Yeast Extract using Gel Filtration, Ion Exchange Chromatography and HPLC

젤 여과, 이온 크로마토그래피와 HPLC에 의한 효모 엑기스내의 비타민의 분석연구

  • 최인호 (충남대학교 화학공학과) ;
  • 홍억기 (강원대학교 환경·생물공학부) ;
  • 강환구 (한남대학교 화학공학과) ;
  • 김인호 (충남대학교 화학공학과)
  • Published : 2000.02.01
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Abstract

Complex, ill-defined mixtures of natural origin are often used as nutrients in the production of biological products through microbial fermentation. Product yields are affected by variation in these natural products. Yeast extract is a typical example of these natural products. Since it is a mixture of amino acids, peptides and nucleic acids, its composition is not well characterized. In this study, we investigated the properties of thiamine hydrochloride, riboflavin and pyridoxine hydrochlride in yeast extract by using a gel filtration chromatography, ion exchange chromatography and high performance liquid chromatography. Yeast extract solution was fractionated by gel filtration chromatography and ion exchange chromatography, and then, each fraction was analyzed by using a high performance liquid chromatography.

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References

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