“…Biotin (vitamin H) is a small, sulfur-containing, cofactor which is covalently attached to a set of enzymes utilizing HCOs" in single-carbon transfer reactions , It was first described as a factor required for the growth of yeast, and was later isolated from dried egg yolks (Kogel and Tonnis, 1936) and from liver (Gyorgy and Langer Jr., 1968). It is an essential element in the diets of animals, and is biosynthesized by some plants and fungi, and the majority of microorganisms (Eisenberg, 1973;Eisenberg, 1987). Mutations in the biosynthesis or utilization of biotin are lethal in bacteria (Eisenberg, 1987), yeast (Mishina et ai, 1980), plants (Shellhanmier and Meinke, 1990), and animals (Wolf and Heard, 1989).…”