Relevant bibliographies by topics / Brewer yeast

Contents

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

Academic literature on the topic 'Brewer yeast'

Author: Grafiati
Published: 4 June 2021
Last updated: 2 February 2022

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Journal articles on the topic "Brewer yeast"

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Rakin, Marica, Josip Baras, Maja Vukasinovic, and Milan Maksimovic. "The examination of parameters for lactic acid fermentation and nutritive value of fermented juice of beetroot, carrot and brewer’s yeast autolysate." Journal of the Serbian Chemical Society 69, no. 8-9 (2004): 625–34. http://dx.doi.org/10.2298/jsc0409625r.

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The conditions for lactic acid fermentation based on a mixture of beetoot juice (Beta vulgaris L) and carrot juice (Daucus carota L) and different content of brewer?s yeast autolysate with Lactobacillus plantarum A112 and with Lactobacillus acidophilus NCDO 1748 has been studied. Both cultures showed good biochemical activity in these mixtures. The production of lactic acid has been stimulated using a higher content of brewer?s yeast autolysate. In these mixtures, L. plantarum A112 showed better growth and lactic acid production than L. acidophilus NCDO 1748. From the data obtained through che
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Amorim, M., C. Marques, J. O. Pereira, et al. "Antihypertensive effect of spent brewer yeast peptide." Process Biochemistry 76 (January 2019): 213–18. http://dx.doi.org/10.1016/j.procbio.2018.10.004.

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Yinzhe, Ren, and Zhang Shaoying. "Effect of Carboxymethyl Cellulose and Alginate Coating Combined with Brewer Yeast on Postharvest Grape Preservation." ISRN Agronomy 2013 (June 10, 2013): 1–7. http://dx.doi.org/10.1155/2013/871396.

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The effect of carboxymethyl cellulose and alginate coating combined with brewer yeast on postharvest grape preservation was investigated. The postharvest grapes were coated with 2% of alginate and 3% of carboxymethyl cellulose combined with 1.5×109 CFU/mL of brewer yeast. The combined treatment samples showed good sensory character on day 13 compared with control samples or only coated samples. The increase of weight loss and decrease of total soluble solids of combined treatment grapes were restrained. Furthermore, the protective enzymes including superoxide dismutase, peroxidase, and catalas
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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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Rakin, Marica, Josip Baras, and Maja Vukasinovic. "Lactic acid fermentation in vegetable juices supplemented with different content of brewer’s yeast autolysate." Acta Periodica Technologica, no. 36 (2005): 71–80. http://dx.doi.org/10.2298/apt0536071r.

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The work is concerned with the conditions for lactic acid fermentation in a mixture of beetroot (Beta vulgaris L) juice and carrot (Daucus carota L) juice and different content of brewer?s yeast autolysate with Lactobacillus plantarum A112 and with Lactobacillus acidophilus NCDO 1748.Both cultures showed good biochemical activity in these mixtures. The production of lactic acid has been stimulated using the higher content of brewer?s yeast autolysate. In these mixtures, L. plantarum A112 has shown better growth and lactic acid production than L. acidophilus NCDO 1748.
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Coroian, Cristian Ovidiu, Vioara Miresan, Camelia Raducu, et al. "Oxidative Stress and Haematological Response in Rainbow Trout (Oncorhynchus Mykiss) Fed With Brewer Yeast (Saccharomyces Cerevisiae) as Nutritional Supplement." Revista de Chimie 70, no. 10 (2019): 3727–33. http://dx.doi.org/10.37358/rc.19.10.7634.

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Production of freshwater fish evolved constantly over the past decades in parallel with increasing the amount of ingredients conventionally used to feed these fish. From the main ingredients, those protein based are the most expensive and increasingly difficult to obtain. Fishmeal demands valuable alternative ingredients to replace it and yeasts seem to offer new protein sources, but not only, acting as probiotics in fish feed. We tested productive and physiological benefits of brewer yeast (Saccharomyces cerevisiae) added 1.5% in standard rainbow trout (Oncorhynchus mykiss) nutrition with Cop
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Cao, Ruge, Xingyue Yang, Wenting Shang, Zhongkai Zhou, Padraig Strappe, and Chris Blanchard. "Functional enrichment of mannanase-treated spent brewer yeast." Preparative Biochemistry & Biotechnology 47, no. 8 (2017): 789–94. http://dx.doi.org/10.1080/10826068.2017.1342261.

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Kushwah, Chandrakanta, Nitu Singh, Raksha Goswami, and Nitesh Jain. "Antipyretic Activity of Hydroalcoholic Extract of Leaves of Colocasia esculenta." Journal of Drug Delivery and Therapeutics 11, no. 1 (2021): 65–67. http://dx.doi.org/10.22270/jddt.v11i1.4663.

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In this paper the antipyretic effect of the Hydroalcoholic extract of leaves of Colocasia esculenta against Brewer yeast induced pyrexia model in Wistar rats of either sex was investigated. Colocasia esculenta (Apiaceae) is a tropical perennial plant. It contain flavonoids, alkaloids, apigenin, anthocyanin, carbohydrates, fiber, minerals, protein, fat, calcium and iron, Fever induced in the animal (rats) by the injection 15%w/v of brewer’s yeast suspension (10mg/kg according to body weight of rats) subcutaneously in the back below the nape of the neck. . After 18 hr. of Brewer’s yeast injectio
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Slaughter, J. C. "The brewing industry." Proceedings of the Royal Society of Edinburgh. Section B. Biological Sciences 87, no. 3-4 (1986): 269–83. http://dx.doi.org/10.1017/s0269727000004371.

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SynopsisAt the moment Scotland has of the order of 15 commercial breweries and these represent a range of production capacities from under 100 barrels per year for the smallest one-man operations to over 2–5 million barrels per year for the largest modern plant. All the main beer types, ale, lager and stout, are produced and lager is a more important component than for the United Kingdom generally. There is 1 Scottish-based United Kingdom national brewer and production is also carried out in Scotland by 3 other of the United Kingdom nationals. These 4 account for most of the beer produced with
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Roy, Debasish, Manik Chandra Shill, Shrabanti Dev, et al. "Anti-nociceptive and Antipyretic Activities of Hydroalcoholic Extract of Cassia sophera Linn. Leaves." Bangladesh Pharmaceutical Journal 15, no. 2 (2012): 107–11. http://dx.doi.org/10.3329/bpj.v15i2.12573.

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The crude hydroalcoholic extract of Cassia sophera Linn. leaves were investigated for its possible analgesic and antipyretic activities in rodents. The peripheral analgesic activity of C. sophera leaves was studied using acetic acidinduced writhing in mice and central analgesic activity was evaluated by using heat-induced pain in mice. The antipyretic activity of HECS was studied in Brewer’s yeast-induced pyrexia in rats. All these experiments were done at the doses of 300 and 600 mg/kg body weight. Intraperitoneal administration of C. sophera hydroalcoholic extract (HECS) produced significant
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Dissertations / Theses on the topic "Brewer yeast"

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Ruhaut, Laurent. "Conception d'un procédé continu de fermentation en lit fixe par levures immobilisées : étude de son application a la fermentation partielle de mout brassicole." Vandoeuvre-les-Nancy, INPL, 1994. http://www.theses.fr/1994INPL018N.

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Ce travail a pour objectif de concevoir un procédé de fermentation en lit fixe par levures immobilisées destiné à la fermentation partielle d'un mout brassicole. La première partie de ce travail a consisté à évaluer la capacité massique de rétention cellulaire d'un nombre important de matériaux différents. Le protocole mis en œuvre permet d'apprécier l'influence des matériaux sur le ph des milieux de fermentation, leur comportement à l'attrition et d'estimer la solidité de la liaison cellule-support. L'étude porosimétrique de ces matériaux permet de les classer en trois catégories : matériaux
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Lekkas, Christoforos. "Metabolism of nitrogenous wort components by brewers' yeast." Thesis, Heriot-Watt University, 2010. http://hdl.handle.net/10399/2368.

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A quantitative and qualitative identification of the nitrogenous constituents of unfermented and final fermented wort has been performed for five industrial yeast strains. Results highlight the importance of three key amino acids in yeast fermentation performance. Supplementation of wort using individual amino acids and ammonia clearly demonstrate lysine and arginine to be marker nitrogen wort constituents. Synergistic effects of individual wort free amino acids and ammonia on yeast fermentation efficiency were also examined. Further analysis of nitrogeneous wort constituents included examinat
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Riordan, Cathal G. "Studies on brewery yeast preparations for environmental bioremediation." Thesis, University of Ulster, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.274562.

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Beckhouse, Anthony Gordon Biotechnology &amp Biomolecular Sciences Faculty of Science UNSW. "The transcriptional and physiological alterations in brewers yeast when shifted from anaerobic to aerobic growth conditions." Awarded by:University of New South Wales. School of Biotechnology and Biomolecular Sciences, 2006. http://handle.unsw.edu.au/1959.4/24201.

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Yeast are exposed to many physical and chemical stresses when used in large-scale industrial fermentations, particularly the initial stages in which yeast are shifted from anaerobic storage to aerated wort. This work investigated the transcriptional and physiological responses of yeast that had been shifted from anaerobic to aerobic growth conditions. Microarray technology was employed to determine the transcriptional changes that occurred in the first hour of a pilot-plant fermentation compared to the 23rd hour. It was found that over 100 genes were up-regulated initially including genes invo
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Kgari, Gail Lorato. "Understanding the effect of cold stress on brewers' yeast quality." Master's thesis, University of Cape Town, 2008. http://hdl.handle.net/11427/5306.

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Daramola, Mofoluwake M. "The effect of agitation on brewers' yeast (Saccharomyces cerevisiae) quality." Master's thesis, University of Cape Town, 2004. http://hdl.handle.net/11427/5372.

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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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Ramakrishnan, Sundaram. "Construction and properties of lactose utilizing brewers' and bakers' yeasts." Thesis, Imperial College London, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.266243.

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Basson, Lauren. "Loss of yeast quality during mechanical handling in a brewery : an investigation of cropping." Master's thesis, University of Cape Town, 1996. http://hdl.handle.net/11427/21829.

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Bibliography: pages [167]-176.<br>In large scale brewing operations, process efficiency and beer quality rely on consistent fermentations. Improper handling of yeast may result in slow or incomplete fermentations and beer of unacceptable quality. The maintenance of yeast quality during yeast handling is therefore crucial. Current guidelines for yeast handling, plant design and equipment specifications are based predominantly on empirical knowledge. The effects of different equipment, flow conditions and physical conditions to which brewery yeast is exposed are largely unknown. Hence, South Afr
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Jackson, Andrew C. "The evaluation of an isolate from brewers' yeast as an alternative to traditional brewing finings." Thesis, Heriot-Watt University, 2005. http://hdl.handle.net/10399/181.

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Books on the topic "Brewer yeast"

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Cooper, H. S. Gene transfer between genetically engineered brewers yeast and other yeasts and bacteria. UMIST, 1995.

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Cherney, Yuseff. The fungus among us: Yeast culturing for home brewers. Home Brew Mart, 1994.

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Mass.) International Brewers Symposium (2nd 2008 Boston. Yeast flocculation, vitality, and viability: Proceedings of the 2nd International Brewers Symposium. Master Brewers Association of the Americas, 2012.

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Riordan, Cathal G. Studies on brewery yeast preparations for environmental bioremediation. Cathal G. Riordan, 1998.

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Robert, Barnard. Barley, mash and yeast: A history of the Hull Brewery Company, 1782-1985. Hutton Press, 1990.

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Yallop, R. M. A. Candida infections in Brazilian aids patients and geneticfingerprinting of commercially available brewers' yeast. UMIST, 1994.

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Sparrow, Jeff. Wild brews: Beer beyond the influence of brewer's yeast. Brewers Publications, 2005.

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Flanagan, Julia Anne. Potential valorisation of brewery waste: Recovery of bulk protein from waste brewer's yeast adopting establishedand novel technologies. University of Birmingham, 1994.

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Parker, Philip M. The 2007-2012 World Outlook for Brewers, Primary Grown, and Torule Yeast, Yeast Extracts, and Other Yeast Products. ICON Group International, Inc., 2006.

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Society, Brewers', ed. How beer is brewed: Malt cereals hops water yeast. Brewers' Society, 1987.

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Book chapters on the topic "Brewer yeast"

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Verstrepen, K. J., N. Moonjai, F. F. Bauer, et al. "Genetic Regulation of Ester Synthesis in Yeast: New Facts, Insights and Implications for the Brewer." In Brewing Yeast Fermentation Performance. Blackwell Science, 2008. http://dx.doi.org/10.1002/9780470696040.ch22.

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Dufour, J. P., P. H. Malcorps, and P. Silcock. "Control of Ester Synthesis During Brewery Fermentation." In Brewing Yeast Fermentation Performance. Blackwell Science, 2008. http://dx.doi.org/10.1002/9780470696040.ch21.

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Martin, V., D. E. Quain, and K. A. Smart. "Brewing Yeast Oxidative Stress Responses: Impact of Brewery Handling." In Brewing Yeast Fermentation Performance. Blackwell Science, 2008. http://dx.doi.org/10.1002/9780470696040.ch6.

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Boyd, A., T. Gunasekera, P. Attfield, K. Simic, S. Vincent, and D. Veal. "Comparison of the Methylene Blue Assay with a New Flow-Cytometric Method for Determining Yeast Viability in a Brewery." In Brewing Yeast Fermentation Performance. Blackwell Science, 2008. http://dx.doi.org/10.1002/9780470696040.ch17.

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Zhang, Jianwei, Cuiying Zhang, Jianxun Wang, Longhai Dai, and Dongguang Xiao. "Expression of the Gene Lg-ATF1 Encoding Alcohol Acetyltransferases from Brewery Lager Yeast in Chinese Rice Wine Yeast." In Proceedings of the 2012 International Conference on Applied Biotechnology (ICAB 2012). Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-37916-1_5.

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Takahashi, R., M. Kawasaki, H. Sone, and S. Yamano. "Genetic Modification of Brewer's Yeast To Produce Acetolactate Decarboxylase and the Safety Aspects of the Beer Brewed by the Transformed Yeast." In ACS Symposium Series. American Chemical Society, 1995. http://dx.doi.org/10.1021/bk-1995-0605.ch015.

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Patel, Nausheen A., Sunita Facknath, and Preeaduth Sookar. "Assessment of Modified Waste Brewery Yeast as an Attractant for Fruit Flies of Economic Importance in Mauritius." In Area-Wide Management of Fruit Fly Pests. CRC Press, 2019. http://dx.doi.org/10.1201/9780429355738-12.

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Bertrams, Kenneth, Julien Del Marmol, Sander Geerts, and Eline Poelmans. "A Traditional Industry Switches Gears, ca. 1850–1914." In Becoming the World's Biggest Brewer. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780198829089.003.0002.

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Several inventions completely transformed and revolutionized the ancient craft of brewing in the nineteenth century. Among the most important ones: the introduction of steam in the brewing process, a better understanding of yeast and its working, the invention of artificial refrigeration, the breakthrough of glass production, and the scientification and academization of brewing. Lager, a beer style hitherto confined to central Europe, started to spread and supersede traditional ales, creating opportunities which were grasped by several companies, old and new. One was the Artois brewery from Leuven, an already well-established brewery, with a brewing lineage going back to the 1700s. The Piedboeuf brewery from Jupille, on the other hand, was a newcomer in a brewing business in full transformation. This chapter discusses the roots of the two families and their companies that would come to dominate the Belgian and global beer market.
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Johnston, M. "Bakers’ and Brewers’ Yeast." In Brenner's Encyclopedia of Genetics. Elsevier, 2013. http://dx.doi.org/10.1016/b978-0-12-374984-0.00176-5.

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Stewart, G. G. "SACCHAROMYCES | Saccharomyces: Brewers' Yeast." In Encyclopedia of Food Microbiology. Elsevier, 1999. http://dx.doi.org/10.1006/rwfm.1999.1360.

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Conference papers on the topic "Brewer yeast"

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Leahu, Ana. "BREWER�S SPENT YEAST AS A POTENTIAL STIMULATIVE AGENT IN RYE PLANTLETS." In 17th International Multidisciplinary Scientific GeoConference SGEM2017. Stef92 Technology, 2017. http://dx.doi.org/10.5593/sgem2017h/43/s18.004.

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Ana, Leahu. "INFLUENCE OF ELICITATION WITH BREWER�S SPENT YEAST ON BIOACTIVE COMPOUNDS IN LENS CULINARIS SPROUTS." In 19th SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings. STEF92 Technology, 2019. http://dx.doi.org/10.5593/sgem2019v/6.3/s08.017.

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Yakovlev, D. A., A. A. Lahina, T. A. Maltseva, V. A. Serdyuk, and S. A. Lomakina. "RESEARCH OF THE INFLUENCE OF THE PROCESS OF REMOVE THE BITTERNESS OF RESIDUAL BEER YEAST ON THE AMINO ACID COMPOSITION." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS Volume 2. DSTU-Print, 2020. http://dx.doi.org/10.23947/interagro.2020.2.314-316.

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The article identifies factors that impede the widespread use of residual brewer's yeast in the feed industry. The methodology and stages of processing residual brewer's yeast with alkali and their drying are described. Experimental studies were carried out to determine the rational technological regimes for processing brewer's yeast. Presents data on the amino acid content in processed and untreated residual brewer's yeast
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Auziņš, Ernests Tomass. "Kā raugs uzvedas, kad tam atņem būvelementus?" In LU Studentu zinātniskā konference "Mundus et". LU Akadēmiskais apgāds, 2021. http://dx.doi.org/10.22364/lu.szk.2.rk.02.

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The study explored changes in carbon fluxes in the central metabolism of brewer’s yeast in the absence of building blocks such as adenine or nitrogen. These flows provide insight into changes in the central metabolism of brewer’s yeast. It was found that in the absence of a building block, the yeast mainly uses fermentation for growth, producing ethanol. Deletion of Δade1 in purine de novo synthesis reduces ethanol production, and decreased glycerol production in adenine starvation indicates a slowing of central metabolism.
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Sun, N. X., Y. H. Liu, and Y. X. Wang. "Utilization of spent brewer's yeast for selenium-enriched yeast." In The 2015 International Conference on Sustainable Development (ICSD2015). WORLD SCIENTIFIC, 2016. http://dx.doi.org/10.1142/9789814749916_0082.

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Lee, S., and R. S. Amano. "Design of Brewery Pasteurization Method by High Pressure Carbon Dioxide." In ASME 2005 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. ASMEDC, 2005. http://dx.doi.org/10.1115/detc2005-84925.

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The compressed CO2 was supplied from the CO2 cylinder to the steel vessel containing yeast-water mixture until the pressure inside the steel vessel reached a desired pressure level. The steel vessel was kept at the prescribed pressure level during the treatment period. After the treatment, the pressure inside the vessel was released to the atmospheric pressure within the evacuation time by controlling the relief control valve. The sterilization effect was evaluated by vial counting the treated sample taken from the steel vessel. Several experiments have been performed varying each factor such
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Wu, Yunhai, Xiaokun Yu, Yue Hu, et al. "Research on adsorption of cationic dyes by waste brewer's yeast." In 2011 International Conference on Electric Technology and Civil Engineering (ICETCE). IEEE, 2011. http://dx.doi.org/10.1109/icetce.2011.5775253.

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Maskevich, Sergei A., Ivan P. Chernikevich, Gennedy A. Gachko, Leonid N. Kivach, and Nataliya D. Strekal. "Study of pyruvate decarboxylase and thiamine kinase from brewer's yeast by SERS." In Laser Spectroscopy of Biomolecules: 4th International Conference on Laser Applications in Life Sciences, edited by Jouko E. Korppi-Tommola. SPIE, 1993. http://dx.doi.org/10.1117/12.146134.

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Manurung, Anggi Rio, Maharani Pertiwi Koentjoro, Isdiantoni, Ida Ekawati, Nur Hidayatul Alami, and Endry Nugroho Prasetyo. "Enzymatic conversion of Brewer’s Spent Yeast as raw material for glutamic acid production." In THE 4TH INTERNATIONAL CONFERENCE ON MATHEMATICS AND SCIENCE EDUCATION (ICoMSE) 2020: Innovative Research in Science and Mathematics Education in The Disruptive Era. AIP Publishing, 2021. http://dx.doi.org/10.1063/5.0043693.

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Larin, I. S. "Activation of the development of a population of bottom-fermented brewer's yeast by treatment light with visible wavelengths." In Наука России: Цели и задачи. НИЦ «Л-Журнал», 2018. http://dx.doi.org/10.18411/sr-10-12-2018-11.

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Reports on the topic "Brewer 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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