Relevant bibliographies by topics / Bakerþs yeast

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Bakerþs yeast'

Author: Grafiati
Published: 4 June 2021
Last updated: 7 February 2022

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Journal articles on the topic "Bakerþs yeast"

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Chiva, Rosana, Lorena Celador-Lera, José Antonio Uña, et al. "Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain." Microorganisms 9, no. 1 (2020): 47. http://dx.doi.org/10.3390/microorganisms9010047.

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Bakers use pure microorganisms and/or traditional sourdoughs as the leavening agent for making bread. The performance of each starter and the substances produced by the microorganisms greatly affect the dough rheology and features of breads. Modern sourdoughs inoculated with selected lactic acid bacteria and yeasts are microbiologically stable, safer than traditional sourdoughs, and easy to use. However, the commercial repertoire of baker’s yeasts is still limited. Therefore, there is a demand for new strains of yeast species, capable of conferring distinctive traits to breads made from a vari
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Sahoo, Biswa Mohan, and Bimal Krishna Banik. "Baker’s Yeast-Based Organocatalysis: Applications in Organic Synthesis." Current Organocatalysis 6, no. 2 (2019): 158–64. http://dx.doi.org/10.2174/2213337206666181211105304.

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Background: Catalyst speeds up any chemical reaction without changing the point of the equilibrium. Catalysis process plays a key role in organic synthesis to produce new organic compounds. Similarly, organocatalysis is a type of chemical catalysis in which the rate of a reaction is accelerated by organic catalysts. Methods: Organocatalysts have gained significant utility in organic reactions due to their less of sensitivity towards moisture, readily available, economic, large chiral pool and low toxicity as compared to metal catalysts. Organocatalysts work via both formations of covalent bond
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Zhou, Nerve, Thandiwe Semumu, and Amparo Gamero. "Non-Conventional Yeasts as Alternatives in Modern Baking for Improved Performance and Aroma Enhancement." Fermentation 7, no. 3 (2021): 102. http://dx.doi.org/10.3390/fermentation7030102.

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Saccharomyces cerevisiae remains the baker’s yeast of choice in the baking industry. However, its ability to ferment cereal flour sugars and accumulate CO2 as a principal role of yeast in baking is not as unique as previously thought decades ago. The widely conserved fermentative lifestyle among the Saccharomycotina has increased our interest in the search for non-conventional yeast strains to either augment conventional baker’s yeast or develop robust strains to cater for the now diverse consumer-driven markets. A decade of research on alternative baker’s yeasts has shown that non-conventiona
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De Bellis, Palmira, Carlo Rizzello, Angelo Sisto, et al. "Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a “Yeast-Free” Bread." Foods 8, no. 2 (2019): 70. http://dx.doi.org/10.3390/foods8020070.

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The aim of this study was the characterization and selection of bacterial strains suitable for the production of a “yeast-free” bread. The strains Leuconostoc citreum C2.27 and Weissella confusa C5.7 were selected for their leavening and acidification capabilities and individually used as starters in bread-making tests. Liquid type-II sourdoughs, singly inoculated with the two selected strains, were characterized and employed for bread-making, through the set-up of a biotechnological protocol without the use of baker’s yeast as a leavening agent. Aiming to verify the ability of the selected st
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Utami, Edy Setiti Wida, Dwi Setyo Rini, and Eka Sugiyarta. "PENGKAJIAN BERBAGAI KONSENTRASI RAGI ROTI UNTUK PERTUMBUHAN PLANLET TEBU Saccharum spp var PS 61 IN VITRO." Berkala Penelitian Hayati 6, no. 2 (2001): 145. http://dx.doi.org/10.23869/bphjbr.6.2.20017.

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This experiment was expect for the find of alternative substitution of dalapon herbicide, its have active materials as 2,2 dichloropropionat acid. The fuction of dichloropropionat is very important on the differentiation and growing of sugarcane plantlet. The purpose of the research was to know the effect some concentration of Baker yeast that consist Saccharomyces cereviceae to growth of sugarcane (Saccharum spp) var PS61 plantlet. This experiment was arranged in a Completely Randomized Design with eight treatments and four replications. The treatment were: (K) control; (Po) without dalapon h
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Shaghaghi-Moghaddam, Reza, Hoda Jafarizadeh-Malmiri, Parviz Mehdikhani, Sepide Jalalian, and Reza Alijanianzadeh. "Screening of the five different wild, traditional and industrial Saccharomyces cerevisiae strains to overproduce bioethanol in the batch submerged fermentation." Zeitschrift für Naturforschung C 73, no. 9-10 (2018): 361–66. http://dx.doi.org/10.1515/znc-2017-0180.

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Abstract Efforts to produce bioethanol with higher productivity in a batch submerged fermentation were made by evaluating the bioethanol production of the five different strains of Saccharomyces cerevisiae, namely, NCYC 4109 (traditional bakery yeast), SFO6 (industrial yeast), TTCC 2956 (hybrid baking yeast) and two wild yeasts, PTCC 5052 and BY 4743. The bioethanol productivity and kinetic parameters for all five yeasts at constant fermentation conditions, during 72 h, were evaluated and monitored. The obtained results indicated that compared to the wild yeasts, both traditional bakery (NCYC
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Major-Godlewska, Marta, Marcelina Bitenc, and Joanna Karcz. "Experimental analysis of an effect of the nutrient type and its concentration on the rheological properties of the baker’s yeast suspensions." Polish Journal of Chemical Technology 17, no. 3 (2015): 110–17. http://dx.doi.org/10.1515/pjct-2015-0058.

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Abstract The aim of the study presented was to experimentally analyze an effect of the nutrient type and its concentration on the variability of rheological properties of the baker’s yeast suspensions for different time periods. Aqueous suspensions of the baker’s yeast of various concentration (solution I, without nutrient) and yeasts suspended in aqueous solution of sucrose or honey as nutrients with different concentration (solution II or solution III) were tested. Experiments were carried out using rotational rheoviscometer of type RT10 by a company HAAKE. The measurements were conducted fo
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Henry-Stanley, Michelle J., and Carol L. Wells. "Viability and Versatility of the Yeast Cell." Microscopy Today 12, no. 3 (2004): 30–33. http://dx.doi.org/10.1017/s1551929500052135.

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Yeasts are single-celled eukaryotic microorganisms (generally about 5 to 10 microns in diameter) that divide by a budding process and are classified with the fungi. Yeast cells are ubiquitous in our environment and can be found on plants and in soil and water. Yeasts have considerable importance Ln industrial and agricultural settings,Saccharomyces cerevisiae(Figure 1) is also known as “bakers yeast” or “brewers yeast.” Specific strains of yeast are used to make pastries, bread, beer, ale, wine, distilled spirits, and industrial alcohol. In the paper industry,Candida utilisis used to break dow
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Lasa, Rodrigo, Laura Navarro-de-la-Fuente, Anne C. Gschaedler-Mathis, Manuel R. Kirchmayr, and Trevor Williams. "Yeast Species, Strains, and Growth Media Mediate Attraction of Drosophila suzukii (Diptera: Drosophilidae)." Insects 10, no. 8 (2019): 228. http://dx.doi.org/10.3390/insects10080228.

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Specific ecological interactions between insects and microbes have potential in the development of targeted pest monitoring or control techniques for the spotted wing drosophilid, Drosophila suzukii (Matsumura), an exotic invasive pest of soft fruit. To evaluate D. suzukii attraction to yeast species from preferred types of fruit, three yeasts were isolated from blackberry fruit and two yeasts from raspberry fruit and used to bait simple plastic bottle traps. Saccharomyces cerevisiae and Hanseniaspora uvarum were identified from blackberries, whereas a different H. uvarum strain was identified
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Ferrara, Massimo, Angelo Sisto, Giuseppina Mulè, Paola Lavermicocca, and Palmira De Bellis. "Metagenetic Analysis for Microbial Characterization of Focaccia Doughs Obtained by Using Two Different Starters: Traditional Baker’s Yeast and a Selected Leuconostoc citreum Strain." Foods 10, no. 6 (2021): 1189. http://dx.doi.org/10.3390/foods10061189.

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Lactic acid bacteria (LAB) decisively influence the technological, nutritional, organoleptic and preservation properties of bakery products. Therefore, their use has long been considered an excellent strategy to improve the characteristics of those goods. The aim of this study was the evaluation of microbial diversity in different doughs used for the production of a typical Apulian flatbread, named focaccia. Leavening of the analyzed doughs was obtained with baker’s yeast or by applying an innovative “yeast-free” protocol based on a liquid sourdough obtained by using Leuconostoc citreum strain
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Dissertations / Theses on the topic "Bakerþs yeast"

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Reis, Juliana Pereira Zanon. "Dosagem de etanol utilizando alcool desidrogenase de levedura de panificação /." Araraquara : [s.n.], 2006. http://hdl.handle.net/11449/88681.

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Resumo: O presente trabalho descreve e compara duas metodologias enzimáticas de dosagem de etanol (métodos UV e colorimétrico), que utilizam desidrogenase alcoólica (álcool: NAD+: oxidoredutase EC 1.1.1.1) de fermento de panificação (Mauri Brasil Ind. Comp. e Imp. Ltda), adquirida no comércio na forma desidratada. A atividade da álcool desidrogenase (ADH) presente no extrato bruto de levedura de panificação, da ordem de 5,66 U/mL, foi utilizada nos ensaios colorimétricos, enquanto que nos ensaios no ultravioleta (UV), atividades ao redor de 30 U/mL foram obtidas através da otimização das condi
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Reis, Juliana Pereira Zanon [UNESP]. "Dosagem de etanol utilizando alcool desidrogenase de levedura de panificação." Universidade Estadual Paulista (UNESP), 2006. http://hdl.handle.net/11449/88681.

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Made available in DSpace on 2014-06-11T19:23:35Z (GMT). No. of bitstreams: 0 Previous issue date: 2006-07-07Bitstream added on 2014-06-13T19:09:26Z : No. of bitstreams: 1 reis_jpz_me_arafcf.pdf: 425057 bytes, checksum: 37bfdbfbb7c3c607942b9445950e32e0 (MD5)<br>Universidade Estadual Paulista (UNESP)<br>O presente trabalho descreve e compara duas metodologias enzimáticas de dosagem de etanol (métodos UV e colorimétrico), que utilizam desidrogenase alcoólica (álcool: NAD+: oxidoredutase EC 1.1.1.1) de fermento de panificação (Mauri Brasil Ind. Comp. e Imp. Ltda), adquirida no comércio na forma
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Bradley, J. "Glucose biosensors for monitoring bakers yeast propagation." Thesis, Cranfield University, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.234492.

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Yip, Hopi, of Western Sydney Hawkesbury University, and Faculty of Science and Technology. "Genetic manipulation of baker's yeast for improved maltose utilisation." THESIS_FSTA_SFS_Yip_H.xml, 1999. http://handle.uws.edu.au:8081/1959.7/223.

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Two yeast/E.coli shuttle vector plasmids were studied in 1994, termed pIBIDB and pBP33. According to this study, each plasmid should contain at least one ADH2UAS (upstream activation sequence in the alcohol dehydrogenase 2 gene) insert. In the present study, the constructed plasmids were analysed and transformed into laboratory strain yeast. The aim of this project was to identify the orientation, quantity and quality of the insert in the selected plasmids. Methods such as restriction analysis, polymerase chained reaction (PCR), sequencing, plate assays and enzyme assays were used to identify
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Yip, Hopi. "Genetic manipulation of baker's yeast for improved maltose utilisation /." [Richmond, N.S.W.] : Centre for Biostructural and Biomolecular Resarch, Faculty of Science and Technolocy, University of Western Sydney, Hawkesbury, 1999. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030625.100807/index.html.

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Dehghani, Mitra. "Recognition of phase transitions in fermentation using monitored variables." Thesis, University College London (University of London), 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.309247.

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Cameron, David R. (David Robert). "Identification and characterisation of mannoprotein emulsifier from Baker's yeast." Thesis, McGill University, 1992. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=41154.

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The mannoprotein of Saccharomyces cerevisiae, baker's yeast, is an emulsifying agent which could be used in foods and cosmetics. This glycoprotein emulsifier can be extracted simply with very good yield by autoclaving yeast cells in neutral buffer. The spent yeast from the beer and wine industries is a suitable raw material for its production. Protein detected by binding of Coomassie blue dye was essential for emulsifying activity. Components of the heat extracted material with greatest emulsifying activity included a high molecular weight fraction ($>$200 kDa) which provided viscous and durab
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Üzelyalçın, Berna Harsa Şebnem. "Effects Of Trace Elements On The Production Of Baker's Yeast/." [s.l.]: [s.n.], 2002. http://library.iyte.edu.tr/tezler/master/biyoteknoloji/T000146.rar.

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Claus, James J. (James Jon). "The isolation of senescent populations of S. cerevisiae (baker's yeast)." Thesis, Massachusetts Institute of Technology, 1995. http://hdl.handle.net/1721.1/39368.

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Davey, Claire Louise. "Reductions of aromatic carboxylic acids and nitroarenes using whole cell biotransformations." Thesis, University of Exeter, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.361337.

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Books on the topic "Bakerþs yeast"

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Fouskas, P. The separation and concentration of baker's yeast suspension in mini-hydrocyclones. UMIST, 1995.

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B, Kristiansen, and European Federation of Biotechnology. Working Party on Bioreactor Performance., eds. Integrated design of a fermentation plant: The production of baker's yeast. VCH, 1994.

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W. P. M. Van Hoek. Fermentative Capacity in Aerobic Cultures of Bakers' Yeast. Delft Univ Pr, 2000.

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Kristiansen, Bjorn. Integrated Design of a Fermentation Plant: The Production of Baker's Yeast. Wiley-VCH Verlag GmbH, 1993.

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Midwest Research Institute (Kansas City, Mo.), United States. Environmental Protection Agency. Control Technology Center., and United States. Environmental Protection Agency. Office of Air Quality Planning and Standards., eds. Assessment of VOC emissions and their control from baker's yeast manufacturing facilities. Control Technology Center, U.S. Environmental Protection Agency, 1992.

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Yamada, Masahiko. Studies on roles of lactic acid bacteria and yeast in the flavor of bakery products. 1988.

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Abdelli, Mouni. Wild Yeast: The French Baker's Guide to Making Your Own Starter for Delicious Bread, Pizza, Desserts, and More! Rocky Nook, 2020.

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Book chapters on the topic "Bakerþs yeast"

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Van Rooijen, Rutger, and Paul Klaassen. "Baker’s yeast." In Genetic Modification in the Food Industry. Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-5815-6_8.

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Reed, Gerald, and Tilak W. Nagodawithana. "Baker’s Yeast Production." In Yeast Technology. Springer Netherlands, 1991. http://dx.doi.org/10.1007/978-94-011-9771-7_7.

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Rosen, Knut. "Production of baker’s yeast." In Yeast Biotechnology. Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-009-3119-0_15.

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Bellgart, Karl Heinz. "Baker’s Yeast Production." In Bioreaction Engineering. Springer Berlin Heidelberg, 2000. http://dx.doi.org/10.1007/978-3-642-59735-0_10.

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Rández-Gil, Francisca, Lidia Ballester-Tomás, and José Antonio Prieto. "Yeast." In Bakery Products Science and Technology. John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118792001.ch8.

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Jenson, I. "Bread and baker’s yeast." In Microbiology of Fermented Foods. Springer US, 1998. http://dx.doi.org/10.1007/978-1-4613-0309-1_7.

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Caron, Clifford. "Commercial Production of Baker's Yeast and Wine Yeast." In Biotechnology. Wiley-VCH Verlag GmbH, 2008. http://dx.doi.org/10.1002/9783527620920.ch8.

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Dannenmaier, Stefan, Silke Oeljeklaus, and Bettina Warscheid. "2nSILAC for Quantitative of Prototrophic Baker’s Yeast." In Methods in Molecular Biology. Springer US, 2021. http://dx.doi.org/10.1007/978-1-0716-1024-4_18.

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AbstractStable isotope labeling by amino acids in cell culture (SILAC) combined with high-resolution mass spectrometry is a quantitative strategy for the comparative analysis of (sub)proteomes. It is based on the metabolicincorporation of stable isotope-coded amino acids during growth of cells or organisms. Here, complete labeling of proteins with the amino acid(s) selected for incorporation needs to be guaranteed to enable accurate quantification on a proteomic scale. Wild-type strains of baker’s yeast (Saccharomyces cerevisiae), which is a widely accepted and well-studied eukaryotic model organism, are generally able to synthesize all amino acids on their own (i.e., prototrophic). To render them amenable to SILAC, auxotrophies are introduced by genetic manipulations. We addressed this limitation by developing a generic strategy for complete “native” labeling of prototrophic S. cerevisiae with isotope-coded arginine and lysine, referred to as “2nSILAC”. It allows for directly using and screening several genome-wide yeast mutant collections that are easily accessible to the scientific community for functional proteomic studies but are based on prototrophic variants of S. cerevisiae.
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Kanji, Matsumoto, and Yoshikawa Yumi. "Extraction of Trehalose from Baker’s Yeast." In Biochemical Engineering for 2001. Springer Japan, 1992. http://dx.doi.org/10.1007/978-4-431-68180-9_156.

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Randez-Gil, Francisca, Jaime Aguilera, Antonio Codón, Ana M. Rincón, Francisco Estruch, and Jose A. Prieto. "Baker’s yeast: challenges and future prospects." In Topics in Current Genetics. Springer Berlin Heidelberg, 2003. http://dx.doi.org/10.1007/3-540-37003-x_3.

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Conference papers on the topic "Bakerþs yeast"

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Morozov, G. A., and P. P. Krynitskiy. "Microwave field energy as baker's yeast metabolism regulator." In 2015 International Conference on Antenna Theory and Techniques (ICATT). IEEE, 2015. http://dx.doi.org/10.1109/icatt.2015.7136888.

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Teh, Kwee-Yan. "Thermodynamic Analysis of Fermentation and Anaerobic Growth of Baker’s Yeast." In ASME 2009 International Mechanical Engineering Congress and Exposition. ASMEDC, 2009. http://dx.doi.org/10.1115/imece2009-10401.

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Thermodynamic concepts have been used in the past to predict microbial cell yield under various growth conditions. Cell yield may be the key consideration in some industrial biotechnology applications. It is not the case, however, in the context of biofuel production. In this paper, we examine the thermodynamics of fermentation and concomitant growth of baker’s yeast in continuous culture experiments under anaerobic, glucose-limited conditions, with emphasis on the yield and efficiency of ethanol production. We find that anaerobic metabolism of baker’s yeast is very efficient; the process dest
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Ferdous, Anika, Nuzhat Maisha, Nayer Sultana, and Shoeb Ahmed. "Removal of heavy metal from industrial effluents using Baker’s yeast." In INTERNATIONAL CONFERENCE ON MECHANICAL ENGINEERING: Proceedings of the 11th International Conference on Mechanical Engineering (ICME 2015). Author(s), 2016. http://dx.doi.org/10.1063/1.4958452.

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Agustini, Rudiana, Filla Qodaria N, and I. Gusti Made Sanjaya. "Chromium in Fermented Rice Flour with Bakeryrs Yeast." In Seminar Nasional Kimia - National Seminar on Chemistry (SNK 2018). Atlantis Press, 2018. http://dx.doi.org/10.2991/snk-18.2018.21.

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Pomerleau, Yves, Michel Perrier, and Denis Dochain. "Adaptive Nonlinear Control of the Bakers' Yeast Fed-Batch Fermentation." In 1989 American Control Conference. IEEE, 1989. http://dx.doi.org/10.23919/acc.1989.4790596.

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Berber, R., C. Pertev, and M. Turker. "Optimization of feeding profile for baker's yeast production by dynamic programming." In Proceedings of the 1998 American Control Conference (ACC). IEEE, 1998. http://dx.doi.org/10.1109/acc.1998.703520.

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Herrera, Enrique, Bernardino Castillo, Jesus Ramirez, and Eugenio C. Ferreira. "Exact Fuzzy Observer for a Baker's Yeast Fed-Batch Fermentation Process." In 2007 IEEE International Fuzzy Systems Conference. IEEE, 2007. http://dx.doi.org/10.1109/fuzzy.2007.4295502.

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Molavi, Marjan, Ali Bonakdar, and Ion Stiharu. "Determination of Natural Frequencies of Spherical Cells." In ASME 2008 Summer Bioengineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/sbc2008-192869.

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In this paper, a finite element (FE) and scaled-up experimental modal analysis are employed to estimate the natural frequencies of the baker’s yeast cells. It is apparent the mechanical properties of the living cells and particularly the natural frequencies are highly related to the health condition of cells, and therefore a comprehensive analysis is carried out to determine the natural frequencies of individual cells.
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Zhang, Cui-ying, Dong-guang Xiao, and Ye Lv. "Influence of Trehalose Accumulation on Response to Freeze Stress in Baker's Yeast." In 2010 4th International Conference on Bioinformatics and Biomedical Engineering (iCBBE). IEEE, 2010. http://dx.doi.org/10.1109/icbbe.2010.5515246.

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George, Halim,. "Fuzzy Supervisory Control System for a Fed-Batch Baker's Yeast Fermentation Process." In Information Control Problems in Manufacturing, edited by Bakhtadze, Natalia, chair Dolgui, Alexandre and Bakhtadze, Natalia. Elsevier, 2009. http://dx.doi.org/10.3182/20090603-3-ru-2001.00171.

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Reports on the topic "Bakerþs yeast"

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Yang, Peidong, Rong Cai, Ji Min Kim, Stefano Cestellos-Blanco, and Jianbo Jin. Microbes 2.0: Engineering Microbes with Nanomaterials. AsiaChem Magazine, 2020. http://dx.doi.org/10.51167/acm00009.

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While you are enjoying bread and wine, have you ever wondered what creates such fascinating foods? Bakers? Brewers? Humans have teamed with microorganisms for thousands of years. Baker’s yeast causes bread to rise; brewer’s yeast ferments sugar into alcohol to make wine and beers. All those fascinating processes and endless flavors are created by microbes.
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