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Journal articles on the topic 'Bakerþs yeast'

Author: Grafiati

Published: 4 June 2021

Last updated: 7 February 2022

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1

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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2

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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3

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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4

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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5

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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6

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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7

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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8

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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9

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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11

Trivedi, Nayan B., Gunnard K. Jacobson, William Tesch, and John Peter Friend. "Bakers' Yeast." Critical Reviews in Biotechnology 4, no. 1 (1986): 75–109. http://dx.doi.org/10.3109/07388558609150791.

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12

Krasnikova, E. S., A. V. Krasnikov, and V. A. Babushkin. "IMPACT OF COMPOSITE FLOUR MIXTURES ON BAKER’S YEAST TECHNOLOGICAL PROPERTIES." Innovations and Food Safety, no. 1 (June 30, 2020): 28–35. http://dx.doi.org/10.31677/2311-0651-2020-27-1-28-35.

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The influence of flour composite mixes from wheat, lentil and millet flours in different proportions on baker’s yeast biotechnological properties is studded. It is shown, that multigrain bread with 5–10 % lentil/millet flour addition has better sensory qualities than traditional wheat bread. It is revealed, that introduction of 20 or 30 % lentil or millet flour into the flour mixture has the best stimulating effect for the yeast growth. In particular, the addition of average volumes of lentil or millet flour is accompanied by an increase in yeasts’ rising power 5 times. It is established, that

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13

Minervini, Fabio, Anna Lattanzi, Maria De Angelis, Raffaella Di Cagno, and Marco Gobbetti. "Influence of Artisan Bakery- or Laboratory-Propagated Sourdoughs on the Diversity of Lactic Acid Bacterium and Yeast Microbiotas." Applied and Environmental Microbiology 78, no. 15 (2012): 5328–40. http://dx.doi.org/10.1128/aem.00572-12.

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ABSTRACTSeven mature type I sourdoughs were comparatively back-slopped (80 days) at artisan bakery and laboratory levels under constant technology parameters. The cell density of presumptive lactic acid bacteria and related biochemical features were not affected by the environment of propagation. On the contrary, the number of yeasts markedly decreased from artisan bakery to laboratory propagation. During late laboratory propagation, denaturing gradient gel electrophoresis (DGGE) showed that the DNA band corresponding toSaccharomyces cerevisiaewas no longer detectable in several sourdoughs. Tw

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14

Gelinas, Pierre. "Inventions on Baker's Yeast Storage and Activation at the Bakery Plant." Recent Patents on Food, Nutrition & Agriculture 2, no. 1 (2010): 1–11. http://dx.doi.org/10.2174/1876142911002010001.

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15

Pham, Khanh Ngoc, Nguyen Duy Nhut та Nguyen Manh Cuong. "New method for preparing purity β-D-glucans (beta-Glucan) from baker’s yeast (Saccharomyces cerevisiae)". Science and Technology Development Journal 23, № 3 (2020): 673–78. http://dx.doi.org/10.32508/stdj.v23i3.2051.

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Introduction: β-D-glucans (beta-Glucan), a water-soluble polysaccharide with diversity physiological activities for applications in food and pharmaceutical industries. Methods: In this paper, we report the use of ionic liquid 1-butyl-3-methyl-imidazolium chloride [BMIM]Cl on the extraction and isolation of β-glucan from baker's yeast Saccharomyces cerevisiae. The β-D-glucans precipitated by adding water into the solution and obtained by filtration or centrifugation were pure, cleaned, and free of cell membranes. Results: The beta-glucan was obtained as white precipitates after addi

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Gelinas, Pierre. "Inventions on Bakers Yeast Storage and Activation at the Bakery Plant." Recent Patents on Food, Nutrition & Agriculturee 2, no. 1 (2010): 1–11. http://dx.doi.org/10.2174/2212798411002010001.

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17

KOLLÁR, R., E. ŠTURDÍK, D. VANDÁK, P. KRISTIŇÁK, and R. VAVREK. "Fractionation of yeast biomass. IX. Application of skills with baker's yeasts to other yeast species." Kvasny Prumysl 39, no. 12 (1993): 366–71. http://dx.doi.org/10.18832/kp1993024.

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18

Brito, Gabriela C. B., Liséte C. Lange, Vera L. Santos, Míriam C. S. Amaral, and Wagner G. Moravia. "Long-term evaluation of membrane bioreactor inoculated with commercial baker's yeast treating landfill leachate: pollutant removal, microorganism dynamic and membrane fouling." Water Science and Technology 79, no. 2 (2019): 398–410. http://dx.doi.org/10.2166/wst.2019.067.

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Abstract In this study, commercial baker's yeast (Saccharomyces cerevisiae) was employed as a novel inoculum for a membrane bioreactor (MBRy). It was applied to landfill leachate (LFL) treatment to remove recalcitrant organic compounds as well as for the assimilation of recalcitrant compounds, since yeasts have a high ability to break such compounds down. The MBR was inoculated with 10 g L−1 of commercial baker's yeast and was operated at a hydraulic retention time of 48 h and pH of 3.5. The specific air demand based on the membrane area (SADm) was maintained at 0.6 m3 h−1 m−2. The MBRy achiev

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19

Badr El-Din, Nariman K., Ashraf Z. Mahmoud, Tahia Ali Hassan, and Mamdooh Ghoneum. "Baker’s Yeast Sensitizes Metastatic Breast Cancer Cells to Paclitaxel In Vitro." Integrative Cancer Therapies 17, no. 2 (2017): 542–50. http://dx.doi.org/10.1177/1534735417740630.

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Our earlier studies have demonstrated that phagocytosis of baker’s yeast ( Saccharomyces cerevisiae) induces apoptosis in different cancer cell lines in vitro and in vivo. This study aimed to examine how baker’s yeast sensitizes murine and human breast cancer cells (BCC) to paclitaxel in vitro. This sensitizing effect makes lower concentrations of chemotherapy more effective at killing cancer cells, thereby enhancing the capacity of treatment. Three BCC lines were used: the metastatic murine 4T1 line, the murine Ehrlich ascites carcinoma (EAC) line, and the human breast cancer MCF-7 line. Cell

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20

Mazı, Bekir Gökçen. "Comparison of Leavening Ability of Kluyveromyces lactis in Different Bread Dough Formulations." Turkish Journal of Agriculture - Food Science and Technology 7, no. 1 (2019): 49. http://dx.doi.org/10.24925/turjaf.v7i1.49-53.2081.

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The aim of this study was to evaluate the dough proofing activity of Kluyveromyces lactis (ATCC 8585) in different dough formulations and to compare it with the commercial active dry bakery yeast Saccharomyces cerevisiae. Leaving ability of yeasts was tested in lean and rich dough. For both cultures, lean and rich dough mixtures containing 0.3 g of yeast biomass (on dry weight basis) and wheat flour in 15 ml of water was prepared. Rich dough contained also either 2.0 g of sucrose, 2.0 g of lactose or 2.5 g of whey powder. Dough mixtures were incubated at 29°C and volume increase was recorded e

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Chen, Xiong, Zhi Wang, Yong Ze Wang, Fa Tang Jiang, Dong Sheng Li та Jin Hua Wang. "Effects of Yeast Extract on Poly-ε-Lysine Production in Batch Culture of Streptomyces Albulus". Advanced Materials Research 343-344 (вересень 2011): 1023–28. http://dx.doi.org/10.4028/www.scientific.net/amr.343-344.1023.

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Yeast extract (YE) is a sole organic nitrogen source in a commonly medium 3G for Streptomyces albulus to produce poly-ε-lysine (ε-PL). In this study, five YEs from five commercial suppliers were used to evaluate their effects on the growth of Streptomyces albulus 213 and ε-PL production. YE from bakers’ yeast with the highest total nitrogen content (TN), α-amino nitrogen content (AN) or the ratio of AN/TN produced the highest yield of ε-PL, while YE from brewers’ yeast with the highest RNA content got the most dry cell weight (DCW). However, there was little correlation between TN, AN or AN/TN

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BILTCLIFFE, D. O. "Active dried baker's yeast." International Journal of Food Science & Technology 6, no. 4 (2007): 423–32. http://dx.doi.org/10.1111/j.1365-2621.1971.tb01630.x.

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23

Newbold, C. J., and R. J. Wallace. "The effect of yeast and distillery by-products on the fermentation in the rumen simulation technique (rusitec)." Proceedings of the British Society of Animal Production (1972) 1992 (March 1992): 210. http://dx.doi.org/10.1017/s0308229600023199.

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The practice of adding low levels of non-commensal yeast and fungi to ruminant diets is increasingly gaining acceptance as a means of manipulating rumen fermentation to benefit production. Reported benefits include an increased degradability of forages in the rumen and an improved flow of microbial protein from the rumen (Williams and Newbold, 1990).Distillery by-products, such as pot ale syrup, are commonly included in ruminant diets as an energy source. However, pot ale syrup contains a substantial number of yeast cells. The aim of the present study was to establish if different yeasts and y

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Panadero, Joaquín, Maria José Hernández-López, José Antonio Prieto, and Francisca Randez-Gil. "Overexpression of the Calcineurin Target CRZ1 Provides Freeze Tolerance and Enhances the Fermentative Capacity of Baker's Yeast." Applied and Environmental Microbiology 73, no. 15 (2007): 4824–31. http://dx.doi.org/10.1128/aem.02651-06.

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ABSTRACT Recent years have shown a huge growth in the market of industrial baker's yeasts (Saccharomyces cerevisiae), with the need for strains affording better performance in prefrozen dough. Evidence suggests that during the freezing process, cells can suffer biochemical damage caused by osmotic stress. Nevertheless, the involvement of ion-responsive transcriptional factors and pathways in conferring freeze resistance has not yet been examined. Here, we have investigated the role of the salt-responsive calcineurin-Crz1p pathway in mediating tolerance to freezing by industrial baker's yeast.

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Khajavi, Maryam Z., Abhishek D. Tripathi, and Kianoush Khosravi-Darani. "Strategies of Freezing Tolerance in Yeast: Genes’ Rapid Response for Accumulation of Stress Protectants." Current Nutrition & Food Science 15, no. 6 (2019): 531–35. http://dx.doi.org/10.2174/2210315508666181009113623.

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Production of frozen ready-to-bake bakery products has gained significant attention during the past few years. However, the freezing process during the production of frozen bakery products may decrease the quality especially in the case of suppression of the activity of baker yeast. Great improvements in the quality of frozen bakery products may be achieved by increasing the stability of yeast during freezing storage. Many microorganisms have different kinds of mechanisms to suppress environmental, freezing or thawing stresses. In this review paper, reported strategies which are used for risin

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Indra Swari, Ike Yunita, Boedi Setya Rahardja, and Prayogo Prayogo. "Effect of Combination Yeast Bread and Chlorella sp. to Population Growth and Protein Content of Brachionus plicatilis." Journal of Marine and Coastal Science 8, no. 1 (2020): 26. http://dx.doi.org/10.20473/jmcs.v8i1.21144.

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One of larvae feed can be used is Brachionus plicatilis but necessary an enrichment for review adding nutritional values of the Brachionus plicatilis. Some phytoplankton frequently used type food by Brachionus plicatilis between lay Tetraselmis sp., Skeletonema costatum, Chlorella sp., Dunaliella salina and Spirulina sp. (Isnansetyo And Kurniastuty, 1995). In this time, many parlors seed microalgae replace with yeast bread, beside that yeast bread serves as a probiotic too (Winasuria, 1993). This study aims to determine the effect feeding review form a combination of yeast bread and Chlorella

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Kumari, Sonia, Awadhesh K.Jha, and Anil K. Singh. "Isolation and Characterization of Temperature and Ethanol Tolerant Strain of Saccharomyces cerevisiae Strains From Naturally Fermented Juices." Biosciences, Biotechnology Research Asia 16, no. 1 (2019): 97–103. http://dx.doi.org/10.13005/bbra/2726.

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Saccharomyces cerevisiae is common yeast of economic importance in food and brewing industries. This study aimed at isolating the yeast from local sources, viz. Toddy, Date palm toddy, Fermented dough, Fermented fruit juice of apple and orange and then characterized on the basis of their morphology, microbial count, temperature, ethanol tolerance, flocculation, and fermentative ability and on stress test, to see if they can serve as a sources for industrial purposes. Some of them were found to possess high temperature and ethanol tolerance ability, some had high flocculation and fermentative c

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Anthonia.E, Uzoukwu, Ubbaonu Collins.N, Nwosu Justina .N, Ogueke Chika. C, and Chukwu Micheal. N. "Impact of Source of yeast on Volatile Composition and Sensory Properties of Samanea saman ( Rain tree) Wine." SDRP Journal of Food Science & Technology 5, no. 4 (2020): 162–71. http://dx.doi.org/10.25177/jfst.5.4.ra.10662.

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Background: Samanea saman (Rain tree) is commonly used in parks for ornamental. The ripe pods are usually littered around the tree site during fruiting season. Animals and children are attracted to it and eat the pods because of its aroma and sweet pulp. The sugary pulp is not optimally utilized in the food industry especially in wine production. Purpose: The aim was to ferment Samanea saman pulp must with different sources of Saccharomyces cerevisiae and investigate their impact on the volatile composition and sensory properties of the wine. Method: Samnea saman wine was processed from the de

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Rozene, Juste, Inga Morkvenaite-Vilkonciene, Ingrida Bruzaite, Antanas Zinovicius, and Arunas Ramanavicius. "Baker’s Yeast-Based Microbial Fuel Cell Mediated by 2-Methyl-1,4-Naphthoquinone." Membranes 11, no. 3 (2021): 182. http://dx.doi.org/10.3390/membranes11030182.

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Microbial fuel cell (MFC) efficiency depends on charge transfer capability from microbe to anode, and the application of suitable redox mediators is important in this area. In this study, yeast viability experiments were performed to determine the 2-methyl-1,4-naphthoquinone (menadione (MD)) influence on different yeast cell species (baker’s yeast and Saccharomyces cerevisiae yeast cells). In addition, electrochemical measurements to investigate MFC performance and efficiency were carried out. This research revealed that baker’s yeast cells were more resistant to dissolved MD, but the current

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de Llanos, Rosa, Carlos Andrés Martínez-Garay, Josep Fita-Torró, Antonia María Romero, María Teresa Martínez-Pastor, and Sergi Puig. "Soybean Ferritin Expression in Saccharomyces cerevisiae Modulates Iron Accumulation and Resistance to Elevated Iron Concentrations." Applied and Environmental Microbiology 82, no. 10 (2016): 3052–60. http://dx.doi.org/10.1128/aem.00305-16.

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ABSTRACTFungi, including the yeastSaccharomyces cerevisiae, lack ferritin and use vacuoles as iron storage organelles. This work explored how plant ferritin expression influenced baker's yeast iron metabolism. Soybean seed ferritin H1 (SFerH1) and SFerH2 genes were cloned and expressed in yeast cells. Both soybean ferritins assembled as multimeric complexes, which bound yeast intracellular ironin vivoand, consequently, induced the activation of the genes expressed during iron scarcity. Soybean ferritin protected yeast cells that lacked the Ccc1 vacuolar iron detoxification transporter from tox

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FUJISAWA, Tamotsu, Toshio SATO, and Toshiyuki ITOH. "Asymmetric reduction with baker's yeast." Journal of Synthetic Organic Chemistry, Japan 44, no. 6 (1986): 519–31. http://dx.doi.org/10.5059/yukigoseikyokaishi.44.519.

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32

Glänzer, B. I., K. Faber, and H. Griengl. "Enantioselective hydrolysis by baker's yeast." Tetrahedron Letters 27, no. 36 (1986): 4293–94. http://dx.doi.org/10.1016/s0040-4039(00)94256-4.

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33

POMPON, Denis. "Flavocytochrome b2 from Baker's Yeast." European Journal of Biochemistry 106, no. 1 (2005): 151–59. http://dx.doi.org/10.1111/j.1432-1033.1980.tb06005.x.

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34

Šajbidor, Ján, Milan Čertík, and Jozef Grego. "Lipid analysis of baker's yeast." Journal of Chromatography A 665, no. 1 (1994): 191–95. http://dx.doi.org/10.1016/0021-9673(94)87048-9.

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35

Fogliato, Giovanni, Giovanni Fronza, Claudio Fuganti, et al. "Baker's yeast reduction of arylidenecycloalkanones." Tetrahedron 51, no. 37 (1995): 10231–40. http://dx.doi.org/10.1016/0040-4020(95)00578-v.

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Trawczyńska, Ilona, Justyna Miłek, and Sylwia Kwiatkowska-Marks. "Effect of temperature, concentration of alcohols and time on baker’s yeast permeabilization process." Technical Sciences 3, no. 21 (2018): 195–206. http://dx.doi.org/10.31648/ts.2886.

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Baker’s yeast beyond the traditional use in the food industry may be used to carry out biotransformations. The effectiveness of yeast as biocatalysts is based on the presence of large amounts of intracellular enzymes, whose efficiency can be repeatedly increased by permeabilization. It is the process of increasing the permeability of cell walls and membranes in order to facilitate reagents access to the intracellular enzyme. Alcohols permeabilization process allows for approx. 50-fold increase in catalase activity of baker’s yeast. In this paper, the influence of physical and chemical paramete

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Păucean, Man, Chiş, et al. "Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality." Foods 8, no. 10 (2019): 443. http://dx.doi.org/10.3390/foods8100443.

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Usually, aromatic yeasts are designed to ferment wheat substrates for baking purposes but identification of new substrates for these strains and consequently new formulations for dough could lead to diversified bakery products with improved nutritional qualities and specific sensorial properties. The purpose of our study was to optimize the fermentation of quinoa and amaranth flours with non-conventional yeast strains in order to obtain a preferment with high potential in enhancing nutritional, textural and sensorial features of white wheat bread. Two biotypes of Saccharomyces cerevisiae yeast

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Mahmoud, Mohamed E., Maher M. Osman, Somia B. Ahmed, and Tarek M. Abdel-Fattah. "Enhanced Removal of Lead by Chemically and Biologically Treated Carbonaceous Materials." Scientific World Journal 2012 (2012): 1–11. http://dx.doi.org/10.1100/2012/604198.

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Hybrid sorbents and biosorbents were synthesized via chemical and biological treatment of active carbon by simple and direct redox reaction followed by surface loading of baker’s yeast. Surface functionality and morphology of chemically and biologically modified sorbents and biosorbents were studied by Fourier Transform Infrared analysis and scanning electron microscope imaging. Hybrid carbonaceous sorbents and biosorbents were characterized by excellent efficiency and superiority toward lead(II) sorption compared to blank active carbon providing a maximum sorption capacity of lead(II) ion as

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Westergreen, S., C. J. Brouckaert, and K. M. Foxon. "Modelling of ionic interactions with wastewater treatment biomass." Water Science and Technology 65, no. 6 (2012): 1014–20. http://dx.doi.org/10.2166/wst.2012.922.

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Titration data for samples of mixed salts with glycine, baker's yeast cell mass and anaerobic digester sludge were obtained and compared to a speciation model of weak acid–base interaction in aqueous solutions. The effect of glycine on the buffer intensity of the solution could be precisely described by the speciation model but did not represent the proton exchange characteristics of either baker's yeast or anaerobic sludge well. A model component, UKZiNe, consisting of carboxylic acids, phosphate and amine groups described the baker's yeast well, and a combination of UKZiNe and carbonate-yiel

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Maslov, Alexander, Zamira Mingaleeva, and Olga Reshetnik. "Mushroom Powder Application of Oyster Mushroom for Activation of Pressed Baking Yeast." Food Industry 5, no. 4 (2020): 38–44. http://dx.doi.org/10.29141/2500-1922-2020-5-4-6.

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The article concerns the study of pressed baking yeast activation with mushroom powder obtained by drying oyster mushrooms (grain size – 100 microns; humidity – 5.0–6.0 %). A man carried out the work according to the methods used in baking to determine the yeast fermentation activity. To optimize yeast activation parameters the researchers used a second order Box–Hunter rotatable plan for two factors. The optimal ratio of yeast and oyster mushroom powder in the nutrient medium for yeast activation is 1:2.45; the activation time is 31 minutes. The compressed yeast activation in a nutrient mediu

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Kayser, Margaret M., Yan Yang, Marko D. Mihovilovic, Anton Feicht, and Fernande D. Rochon. "Bakers yeast-catalyzed synthesis of optically pure 4-tert-butyl-3-hydroxy beta-lactam cis-(3R,4S) and trans-(3R,4R) diastereomers." Canadian Journal of Chemistry 80, no. 7 (2002): 796–800. http://dx.doi.org/10.1139/v02-108.

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Baker's yeast (Saccharomyces cerevisiae) reductions were applied to the synthesis of the paclitaxel C-13 side-chain analogue. An easily synthesized alpha-keto-beta-lactam (1-(4-methoxyphenyl)-4-tert-butylazetidin-2,3-dione, 4) was reduced by yeast cells to give a mixture of enantiomerically pure cis and trans isomers. Both compounds were isolated and characterized, and their absolute configurations were confirmed by X-ray crystallographic analysis.Key words: Taxol®, C-13 side-chain, paclitaxel analogues, optically pure alpha-hydroxy-beta-lactams, baker's yeast-catalyzed reductions.

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Karki, Tika B., Parash Mani Timilsina, Archana Yadav, et al. "Selection and Characterization of Potential Baker’s Yeast from Indigenous Resources of Nepal." Biotechnology Research International 2017 (December 13, 2017): 1–10. http://dx.doi.org/10.1155/2017/1925820.

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The study aims to isolate the yeast strains that could be used effectively as baker’s yeast and compare them with the commercial baker’s yeast available in the market of Nepal. A total of 10 samples including locally available sources like fruits, Murcha, and a local tree “Dar” were collected from different localities of Bhaktapur, Kavre, and Syangja districts of Nepal, respectively. Following enrichment and fermentation of the samples, 26 yeast strains were isolated using selective medium Wallerstein Laboratory Nutrient Agar. From the differential tests which included morphological and micros

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KAWAI, Hiroyasu. "Freeze-injury of Baker's Yeast and Freeze-tolerant Yeast." Kagaku To Seibutsu 31, no. 6 (1993): 374–81. http://dx.doi.org/10.1271/kagakutoseibutsu1962.31.374.

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Falasconi, Irene, Alessandra Fontana, Vania Patrone, et al. "Genome-Assisted Characterization of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa Strains Isolated from Sorghum as Starters for Sourdough Fermentation." Microorganisms 8, no. 9 (2020): 1388. http://dx.doi.org/10.3390/microorganisms8091388.

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Sourdough fermentation of bakery products is a well-established and widespread technique to confer an added value to the resulting food. In recent decades, gluten-free raw materials have gained more attention due to the diffusion of food disorders such as coeliac disease, but, at the same time, they present difficult manipulation and scarce technological properties because of the absence of gluten. For this reason, the present work was aimed at selecting starter cultures for sourdough application that are isolated from fermentation of sorghum flour. Three isolates of Lactobacillus fermentum, W

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Raghavan, Vandana, Charles F. Aquadro, and Eric Alani. "Baker’s Yeast Clinical Isolates Provide a Model for How Pathogenic Yeasts Adapt to Stress." Trends in Genetics 35, no. 11 (2019): 804–17. http://dx.doi.org/10.1016/j.tig.2019.08.002.

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Leonid, LEVANDOVSKY, VITRIAK Oksana, and HRABOVSKA Olena. "ECOLOGIZATION OF JOINT PRODUCTION OF ALCOHOL AND BAKERY YEAST FROM MOLASSES." INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL "COMMODITIES AND MARKETS" 36, no. 4 (2020): 74–82. http://dx.doi.org/10.31617/tr.knute.2020(36)07.

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Background. The disadvantage of the two-product technology of alcohol and baker’s yeast from molasses is the need to limit the concentration of dry matter of the source medium to 22% and, accordingly, the level of alcohol accumulation in mature malt not more than 8.0% vol. to prevent deterioration of baker’s yeast. The consequence of this is the high specific cost of steam for bragorectification and increase the specific yield of post-alcohol molasses bard in comparison with single-product technology (obtaining only alcohol). Materials and methods. Raw materials, intermediates and final produc

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Kaino, Tomohiro, Tetsuya Tateiwa, Satomi Mizukami-Murata, Jun Shima, and Hiroshi Takagi. "Self-Cloning Baker's Yeasts That Accumulate Proline Enhance Freeze Tolerance in Doughs." Applied and Environmental Microbiology 74, no. 18 (2008): 5845–49. http://dx.doi.org/10.1128/aem.00998-08.

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ABSTRACT We constructed self-cloning diploid baker's yeast strains by disrupting PUT1, encoding proline oxidase, and replacing the wild-type PRO1, encoding γ-glutamyl kinase, with a pro1(D154N) or pro1(I150T) allele. The resultant strains accumulated intracellular proline and retained higher-level fermentation abilities in the frozen doughs than the wild-type strain. These results suggest that proline-accumulating baker's yeast is suitable for frozen-dough baking.

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AAZAMI, MOHAMMAD HADI, MOHAMMAD HASAN FATHI NASRI, MOHSEN MOJTAHEDI та SHAHLA ROUDBAR MOHAMMADI. "In Vitro Aflatoxin B1 Binding by the Cell Wall and (1→3)-β-d-Glucan of Baker's Yeast". Journal of Food Protection 81, № 4 (2018): 670–76. http://dx.doi.org/10.4315/0362-028x.jfp-17-412.

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ABSTRACT The aim of this study was to evaluate the ability of heat-killed baker's yeast (HKBY), the cell wall of baker's yeast (CWBY), and cell wall (1→3)-β-d-glucan of baker's yeast (BGBY) to bind aflatoxin B1 (AFB1) in phosphate-buffered saline (PBS) spiked with 0.5 μg/mL AFB1. Baker's yeast (Saccharomyces cerevisiae) was heat killed by autoclaving at 121°C for 10 min. The cell wall was physically extracted, and (1→3)-β-d-glucan was extracted by a modified method. The concentration of AFB1 was determined by high-performance liquid chromatography after exposure to binders for three contact ti

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Ward, O. P. "Application of baker's yeast in bioorganic synthesis." Canadian Journal of Botany 73, S1 (1995): 1043–48. http://dx.doi.org/10.1139/b95-355.

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Baker's yeast has been widely used as a biocatalyst in organic synthesis, primarily because it is inexpensive and readily available. The majority of studies on the biotransformation capability of yeast deal with reductions of carbonyl groups and carbon–carbon double bonds. Reactions involving carbon–carbon bond formation are of great interest in chemical synthesis. Most of these biocatalytic reactions have been carried out in aqueous media. The conversion of benzaldehyde and pyruvate to L-phenylacetyl carbinol (a precursor of ephedrine) was one of the first commercial processes to utilize an e

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Gulmez, B., I. Ozturk, K. Alp, and O. A. Arikan. "Common anaerobic treatability of pharmaceutical and yeast industry wastewater." Water Science and Technology 38, no. 4-5 (1998): 37–44. http://dx.doi.org/10.2166/wst.1998.0576.

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The purpose of this study is to demonstrate the feasibility of anaerobic treatment of pharmaceutical and baker's yeast industry effluents in a joint treatment system. Anaerobic treatability studies have been performed in a lab-scale upflow anaerobic sludge blanket reactor (UASBR). The experimental study has been carried out for 333 days. The influent COD's during the experimental study were about 10,000 mg/l. Pharmaceutical wastewater has a 5% of inhibition on the COD removals at the dilution rate of 1/100 or more in the joint anaerobic treatment with baker's yeast industry effluents. Maximum

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