COMPOSITION OF SUGAR-BEET MOLASSES

This paper reports on the composition of south German molasses, based on many years of study, and offers a proposal how the molasses compone nts can be usefully classified. Significance and effect of the various groups of substances for and on yeast fermentation are discussed, as are the advantages and disadvantages of molasses, compared with pure s ubstrates, as raw material for the manufacture of bakers' yeast.