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Journal articles on the topic 'Brewer yeast'

Author: Grafiati

Published: 4 June 2021

Last updated: 2 February 2022

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1

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 Brewers 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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Pejin, Jelena, Milos Radosavljevic, Olgica Grujic, et al. "Possible application of brewer’s spent grain in biotechnology." Chemical Industry 67, no. 2 (2013): 277–91. http://dx.doi.org/10.2298/hemind120410065p.

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Brewer?s spent grain is the major by-product in beer production. It is produced in large quantities (20 kg per 100 liters of produced beer) throughout the year at a low cost or no cost, and due to its high protein and carbohydrates content it can be used as a raw material in biotechnology. Biotechnological processes based on renewable agro-industrial by-products have ecological (zero CO2 emission, eco-friendly by-products) and economical (cheap raw materials and reduction of storage costs) advantages. The use of brewer?s spent grain is still limited, being basically used as animal feed. Resear

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STĂNILĂ, Andreea, Zoriţa DIACONEASA, Rodica SIMA, Sorin STĂNILĂ, and Nicușor SIMA. "Effects of Extraction Solvents on the Quantification of Free Amino Acids in Lyophilised Brewer’s Yeast." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 75, no. 1 (2018): 53. http://dx.doi.org/10.15835/buasvmcn-fst:2017.0037.

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The aim of this work was to test some solvents in order to improve the free amino acids extraction from lyophilised brewer’s yeast. The brewer’ yeast was treated with four types of extraction solvents: Solvent I – acetonitrile 25%/HCl 0.01M (ACN); Solvent II – ethanol 80%; solvent III – HCl 0.05M/deionized water (1/1 volume); Solvent IV – HCl 0.05M/ethanol 80% (1/1 volume). The supernatants were analysed by HPLC-DAD-ESI-MS method. Acetonitrile provided the less quantities and number of amino acids extracted due to its weaker polarity. Solvent II and IV (ethanol, respectively acidified ethanol)

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Braga Sobrinho, Raimundo, Carlos Caceres, Amirul Islam, Vivat Wornoayporn, and Walter Enkerlin. "Diets based on soybean protein for Mediterranean fruit fly." Pesquisa Agropecuária Brasileira 41, no. 4 (2006): 705–8. http://dx.doi.org/10.1590/s0100-204x2006000400023.

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The objective of this work was to develop suitable and economic diets for mass rearing Mediterranean fruit fly, Ceratitis capitata (Diptera: Tephritidae). Diets containing sugar beet bagase, wheat bran, brewer yeast, and others with wheat bran and palletized soybean protein from Brazil were tested. Diets based on soybean protein have shown promising results regarding pupal recovery, pupal weight and adult emergence. Soybean bagase in the form of pellets with 60% of protein can be a very important substitute for other expensive sources of protein.

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14

Berrio, Lincoln F., Marilyn M. Polansky, and Richard A. Anderson. "Insulin Activity: Stimulatory Effects of Cinnamon and Brewer’s Yeast as Influenced by Albumin." Hormone Research 37, no. 6 (1992): 225–29. http://dx.doi.org/10.1159/000182317.

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15

Chai, Z. F., W. J. Ding, Q. F. Qian, et al. "A Preliminary Study of Chromium Distribution in Chromium-Rich Brewer 's Yeast Cell by NAA." Biological Trace Element Research 88, no. 2 (2002): 193–99. http://dx.doi.org/10.1385/bter:88:2:193.

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16

Cresoni-Pereira, Carla, and Fernando Sérgio Zucoloto. "Influence of quantities of brewer yeast on the performance of Anastrepha obliqua wild females (Diptera, Tephritidae)." Iheringia. Série Zoologia, no. 91 (November 27, 2001): 53–60. http://dx.doi.org/10.1590/s0073-47212001000200007.

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17

Mihajlovski, Katarina, Marija Milic, Danijela Pecarski, and Suzana Dimitrijevic-Brankovic. "Statistical optimization of bioethanol production from waste bread hydrolysate." Journal of the Serbian Chemical Society 86, no. 7-8 (2021): 651–62. http://dx.doi.org/10.2298/jsc210308032m.

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A recent trend in sustainable bioethanol production is the use of agricultural waste or food waste as an inexpensive and the most available feedstock. Bread waste is the major food waste that could be successfully used for the production of bioethanol. The aim of this study was to optimize ethanol production by the response surface methodology (RSM) using waste bread hydrolysate. Waste bread hydrolysate was obtained using crude hydrolytic enzymes that produce bacterial isolate Hymenobacter sp. CKS3. The influence of time of fermentation (24?72 h) and waste brewer?s yeast inoculum (1?4 %) on et

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Cresoni-Pereira, Carla, and Fernando S. Zucoloto. "Associative learning in wild Anastrepha obliqua females (Diptera, Tephritidae) related to a protein source." Iheringia. Série Zoologia 96, no. 1 (2006): 53–56. http://dx.doi.org/10.1590/s0073-47212006000100008.

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The aim of the present study was to determine whether wild adult Anastrepha obliqua (Macquart, 1835) females are able to associate a compound (quinine sulphate - QS) not related to their habitual diet with a protein-enriched food. Females were first fed on diets based on brewer yeast and sucrose containing or not QS. The groups were then allowed to choose between their original diets and a diet with or without QS, depending on the previous treatment, and between a diet based on agar and a diet containing agar and QS. When the nutritional value of the diets was adequate, the females did not sho

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19

Wuanor, A., and J. Ayoade. "Performance of West African Dwarf Goats Fed Pleurotus tuber-regium Biodegraded Rice Straw and Maize Offal: Brewer Yeast Slurry Mixture." Journal of Experimental Agriculture International 17, no. 1 (2017): 1–10. http://dx.doi.org/10.9734/jeai/2017/34398.

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20

Rocha dos Santos Mathias, Thiago, Leonardo Moreira Menezes, and Eliana Flávia Camporese Sérvulo. "Effect of Maize as Adjunct and the Mashing Proteolytic Step on the Brewer Wort Composition." Beverages 5, no. 4 (2019): 65. http://dx.doi.org/10.3390/beverages5040065.

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The partial substitution of barley malt has been one of the main strategies of breweries to reduce production costs. In Brazil, as in other countries, maize is a raw material that is used mostly for this purpose. Aiming for strategic cost management, some large breweries have adopted a reduction in the time and energy costs of the process. As an example, changes have been made to the traditional mashing curves by reducing the times or omitting the proteolytic step. The objective of this work was to compare the physical and chemical aspects of sweet and bitter worts prepared through experimenta

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Kerr, Edward D., and Benjamin L. Schulz. "Vegemite Beer: yeast extract spreads as nutrient supplements to promote fermentation." PeerJ 4 (August 10, 2016): e2271. http://dx.doi.org/10.7717/peerj.2271.

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Vegemite is an iconic Australian food spread made from spent brewers’ yeast extract, which has been reported to be used as an ingredient in illegal home brewing. In this study, we tested the utility of Vegemite and the similar spread Marmite in promoting fermentation. We could not culture microorganisms from either Vegemite or Marmite, consistent with these food-grade spreads being essentially sterile. To test if the addition of Vegemite or Marmite could assist in fermentation when additional viable yeast was also present, solutions containing glucose and a range of concentrations of either Ve

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Ullah, Shakir, Gul Jan, Farzana Gul Jan, et al. "Phytochemical Analysis, Antipyretic and Antifungal Activities of Cyrtomium Caryotideum." Biosciences, Biotechnology Research Asia 15, no. 3 (2018): 577–89. http://dx.doi.org/10.13005/bbra/2664.

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In the present research work the phytochemical investigation of methanolic, ethanolic and chloroform extracts of Cyrtomium caryotideum, Anti-pyretic and antifungal activities in methanolic, ethanolic and chloroform extracts was carried out. The phytochemicals analysis showing the presence of carbohydrates, flavonoids, phlobatannins, alkaloids, saponins, tannins, phenols, terpenoids, cardiac glycosides was present in methanolic and ethanolic extracts, while alkaloids, phlobatannins, glycosides and protein were absent and quantative phytochemistry showed the flavonoids in chloroform extract as (

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Kowalska, A., Z. Zakęś, A. K. Siwicki, et al. "Impact of brewer’s yeast extract and levamisole in diets with vegetable oils on the growth, chemical composition, and immunological and biochemical blood parameters of pikeperch (Sander lucioperca)." Czech Journal of Animal Science 60, No. 11 (2016): 498–508. http://dx.doi.org/10.17221/8558-cjas.

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Iattici, Fabrizio, Martina Catallo, and Lisa Solieri. "Designing New Yeasts for Craft Brewing: When Natural Biodiversity Meets Biotechnology." Beverages 6, no. 1 (2020): 3. http://dx.doi.org/10.3390/beverages6010003.

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Beer is a fermented beverage with a history as old as human civilization. Ales and lagers are by far the most common beers; however, diversification is becoming increasingly important in the brewing market and the brewers are continuously interested in improving and extending the range of products, especially in the craft brewery sector. Fermentation is one of the widest spaces for innovation in the brewing process. Besides Saccharomyces cerevisiae ale and Saccharomyces pastorianus lager strains conventionally used in macro-breweries, there is an increasing demand for novel yeast starter cultu

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Liendo, M. C., F. Devescovi, G. E. Bachmann, et al. "Precocious sexual signalling and mating in Anastrepha fraterculus (Diptera: Tephritidae) sterile males achieved through juvenile hormone treatment and protein supplements." Bulletin of Entomological Research 103, no. 1 (2012): 1–13. http://dx.doi.org/10.1017/s0007485312000442.

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AbstractSexual maturation of Anastrepha fraterculus is a long process. Methoprene (a mimic of juvenile hormone) considerably reduces the time for sexual maturation in males. However, in other Anastrepha species, this effect depends on protein intake at the adult stage. Here, we evaluated the mating competitiveness of sterile laboratory males and females that were treated with methoprene (either the pupal or adult stage) and were kept under different regimes of adult food, which varied in the protein source and the sugar:protein ratio. Experiments were carried out under semi-natural conditions,

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Mahalakshmi, Krishnamoorthi, Senthil Kumar Natesan, Kugalur Ganesan Parthiban, and Ganesan Sekar. "Anti-inflammatory and antipyretic activity of Fioria vitifolia." International Current Pharmaceutical Journal 2, no. 7 (2013): 119–21. http://dx.doi.org/10.3329/icpj.v2i7.15154.

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Fioria vitifolia Linn., (Malvacae) has been extensively used in folk medicine for the treatment of common cold, flu, and upper respiratory infections and also as an immune system booster. Steroids, flavonoids, and triterpenes, gossypin alkaloids have been isolated from the whole part of the plant. In the present study, the methanolic extract of dried plant of Fioria vitifolia (MEFV) was investigated for anti-inflammatory (carrageenan induced rat paw oedema) and anti-pyretic (brewers yeast induced pyrexia) activities. Pre-treatment with the extract (250-500mg/ kg, p. o) significantly prevented

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Olawale Ahmed, Onada, and Ogunola Oluniyi Solomon. "Comparative Analysis of Sinking Time Index and Water Stability of Different Inclusion Level of Cassava Flour and Brewer Yeast in a Test Diet." Journal of Aquaculture Feed Science and Nutrition 11, no. 2 (2020): 15–18. http://dx.doi.org/10.36478/joafsnu.2019.15.18.

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da Silva Guedes, Jéssica, Tatiana Colombo Pimentel, Helena Tainá Diniz-Silva та ін. "Protective effects of β-glucan extracted from spent brewer yeast during freeze-drying, storage and exposure to simulated gastrointestinal conditions of probiotic lactobacilli". LWT 116 (грудень 2019): 108496. http://dx.doi.org/10.1016/j.lwt.2019.108496.

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Magalhães, Caroline C. A., Julia A. Romão, Geiza S. Araújo, Diego T. Santos, and Giovani B. M. De Carvalho. "Evaluation of Nutritional Supplementation with Palm Oil in High-Gravity Beer Production." Recent Patents on Food, Nutrition & Agriculture 10, no. 1 (2019): 48–56. http://dx.doi.org/10.2174/2212798410666180723154633.

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Background: The use of nutritional supplementation of the brewer&#039;s wort can be an interesting option to increase cell viability and yeast fermentability. </P><P> Objective: This study aims to evaluate the effects of the variables wort concentration and nutritional supplementation with palm oil in the production of beer in high-density wort. </P><P> Methods: The process effects were evaluated through the central composite rotational design of type 22 associated with the Response Surface Methodology (RSM). The fermentations were carried out using the commercial S

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Wuanor, A., and S. Carew. "Feed Efficiency and Blood Profiles of West African Dwarf Goats Fed Pleurotus tuber-regium Biodegraded Rice Straw and Maize Offal -Brewer Yeast Slurry Mixture." Journal of Agriculture and Ecology Research International 14, no. 1 (2018): 1–10. http://dx.doi.org/10.9734/jaeri/2018/39061.

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Zhang, Jian Ying, Jae Won Park, and In Ho Kim. "Effect of supplementation with brewer's yeast hydrolysate on growth performance, nutrients digestibility, blood profiles and meat quality in growing to finishing pigs." Asian-Australasian Journal of Animal Sciences 32, no. 10 (2019): 1565–72. http://dx.doi.org/10.5713/ajas.18.0837.

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Rani, Priyanka, Dilip Pal, Rahul Hegde, and Syed Hashim. "Synthesis, characterization and pharmacological evaluation of substituted phenoxy acetamide derivatives." Chemical Industry 69, no. 4 (2015): 405–15. http://dx.doi.org/10.2298/hemind140330057r.

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A novel series of 2-(substituted phenoxy)-N-(1,7,7-trimethylbicyclo[2.2.1]heptan-2-yl)acetamide and N-(2-bromocyclohexyl)-2-(substituted phenoxy)acetamide derivatives having cyclohexyl nucleus as common in both types were synthesized and assessed for their anti-inflammatory activity by a carrageenan induced rat paw oedema method, analgesic activity by Eddy?s hot plate method and antipyretic activity by brewer?s yeast induced pyrexia method. All the novel derivatives have been synthesized by the reaction of camphor and similar ketone having cyclohexane nucleus (e.g. 2-bromocyclohexanone) with a

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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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Akhtar, Muhammad Shoaib, Zulfiqar Khan, Muhammad Naveed Mushtaq, and Muhammad Salman Akhtar. "Comparative Evaluation of Analgesic, Anti-inflammatory and Antipyretic Effects of Synthetic Derivatives of Organoantimony (?) Ferocenyl Benzoate with Piroxicam." Bangladesh Pharmaceutical Journal 19, no. 1 (2016): 15–24. http://dx.doi.org/10.3329/bpj.v19i1.29230.

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The current study was planned to evaluate comparative anti-inflammatory, analgesic and anti-pyretic activities of two newly synthesized organo-antimony (v) ferrocenyl benzoate derivatives with piroxicam. Anti-microbial activity of these compounds was also screened against two microorganisms. Analgesic effect of test compounds was evaluated by formalin-induced paw licking test in mice. The test compounds at 50 and 100 mg/kg b.w. doses exhibited significant (p<0.001) reduction of paw licking in treated mice comparable with standard drug piroxicam. Anti-inflammatory activity was assessed again

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Cekic, Vlada, Velibor Vasovic, Vida Jakovljevic, et al. "Effect of chromium enriched fermentation product of barley and brewer’s yeast and its combination with rosiglitazone on experimentally induced hyperglycaemia in mice." Srpski arhiv za celokupno lekarstvo 139, no. 9-10 (2011): 610–18. http://dx.doi.org/10.2298/sarh1110610c.

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Introduction. In the recent years, herbal preparations have been more used to treat diabetes. Dietetic supplement based on barley and beer yeast enriched with chromium (BBCr) is registered in Serbia as a supplement in the treatment of type 2 diabetes. Objective. To investigate the effect of the preparation based on barley and brewer?s yeast with chromium (BBCr), rosiglitazone (R) and their combination (BBCr+R) on fasting glycaemia and glycaemia in mice after glucose, adrenalin and alloxan application. Methods. The animals were divided into three groups: glucose 500 mg/kg (I); adrenalin 0.2 mg/

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Shiroma, Shodai, Lahiru Niroshan Jayakody, Kenta Horie, Koji Okamoto, and Hiroshi Kitagaki. "Enhancement of Ethanol Fermentation in Saccharomyces cerevisiae Sake Yeast by Disrupting Mitophagy Function." Applied and Environmental Microbiology 80, no. 3 (2013): 1002–12. http://dx.doi.org/10.1128/aem.03130-13.

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ABSTRACTSaccharomyces cerevisiaesake yeast strain Kyokai no. 7 has one of the highest fermentation rates among brewery yeasts used worldwide; therefore, it is assumed that it is not possible to enhance its fermentation rate. However, in this study, we found that fermentation by sake yeast can be enhanced by inhibiting mitophagy. We observed mitophagy in wild-type sake yeast during the brewing of Ginjo sake, but not when the mitophagy gene (ATG32) was disrupted. During sake brewing, the maximum rate of CO2production and final ethanol concentration generated by theatg32Δ laboratory yeast mutant

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ABDULLAH, GUL GHUTAI, Naseer Ahmed, Arsalan Ahmed Shah, Abdul samad, and Tauseef M Asmat. "PCR based detection and evaluation of fermenting capability of local strains of Saccharomyces cerevisiae." Pak-Euro Journal of Medical and Life Sciences 2, no. 2 (2019): 23–26. http://dx.doi.org/10.31580/pjmls.v2i2.980.

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On Earth there are several organisms that share close relationship with humankind and Saccharomyces cerevisiae is one of them. Saccharomyces cerevisiae is also known as the brewer´s or baker´s yeast and has been used for fermentation and production of bread and alcoholic beverages since long time. The purpose of this study was to evaluate the fermentation capability of Saccharomyces cerevisiae local isolates. For this purpose 100 fruit samples (mango, sugarcane, orange, honey melon, grapes) were collected from local fruit markets and subjected to identification by standard microbiology tests a

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Zhang, J., J. Hu, Y. Jiao, and I. Kim. "PSXVII-11 Effect of supplementation with brewer yeast hydrolysate on growth performance, blood profile, fecal score, fecal microbial, and rectal temperature in weanling pigs challenged with lipopolysaccharide." Journal of Animal Science 96, suppl_3 (2018): 337–38. http://dx.doi.org/10.1093/jas/sky404.743.

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Rowlinson, P., S. P. Marsh, and W. Taylor. "Moist wheat distillers grains for grass silage fed beef cattle." Proceedings of the British Society of Animal Science 1995 (March 1995): 149. http://dx.doi.org/10.1017/s0308229600029159.

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Brewery and distillery co-products such as Brewers Grains and Draff have long been recognised as effective forage replacers within cattle rations. Recently the value of these feeds as concentrate replacers has been demonstrated (Hyslop and Roberts 1990, Forbes and Johnson 1990) with 4kg of concentrates being typically replaced by 16kg of Brewers Grains or Draff within dairy cow rations.Moist wheat distillers grains (Supergrains) contain higher levels of dry matter, energy and protein compared to Brewers Grains or Draff. At the single distillery producing the co-product, the main raw material u

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Srivastava, Atul, Kenji Kikuchi, and Takuji Ishikawa. "The bubble-induced population dynamics of fermenting yeasts." Journal of The Royal Society Interface 17, no. 172 (2020): 20200735. http://dx.doi.org/10.1098/rsif.2020.0735.

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Bubble-induced transport is a ubiquitous natural and industrial phenomenon. In brewery, such transport occurs due to gas bubbles generated through anaerobic fermentation by yeasts. Two major kinds of fermentation viz. top (ale) and bottom (lager) fermentation, display a difference in their yeast distributions inside a sugar broth. The reason for this difference is believed to be yeast–bubble adhesion arising due to surface hydrophobicity of the yeast cell wall; however, the physical mechanism is still largely a mystery. In this report, through in vivo experiments, we develop a novel theoretica

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Bianco, Angela, Marilena Budroni, Severino Zara, Ilaria Mannazzu, Francesco Fancello, and Giacomo Zara. "The role of microorganisms on biotransformation of brewers’ spent grain." Applied Microbiology and Biotechnology 104, no. 20 (2020): 8661–78. http://dx.doi.org/10.1007/s00253-020-10843-1.

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Abstract Brewers’ spent grain (BSG) is the most abundant by-product of brewing. Due to its microbiological instability and high perishability, fresh BSG is currently disposed of as low-cost cattle feed. However, BSG is an appealing source of nutrients to obtain products with high added value through microbial-based transformation. As such, BSG could become a potential source of income for the brewery itself. While recent studies have covered the relevance of BSG chemical composition in detail, this review aims to underline the importance of microorganisms from the stabilization/contamination o

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Pátková, J., D. Šmogrovičová, Z. Dömény, and P. Bafrncová. "Strains for fermentation of high gravity worts – a review." Czech Journal of Food Sciences 18, No. 2 (2000): 75–80. http://dx.doi.org/10.17221/8314-cjfs.

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The paper deals with isolation and construction of new strains usable for fermentation of high gravity worts. These worts cause stress for yeasts, and influence their metabolism and fermentation activity. It is reflected in fermentation speed and beer quality. Brewers’ yeast with STA2 genome for production of extracellular glucoamylase was obtained by gene manipulations, which is also used in industrial production. Operational experiments were successfully conducted with new strains of yeasts with these characteristics: ethanol-tolerant, osmotolerant, not glucose-repressed, higher flocculation

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van Hamersveld, E. H., R. G. J. M. van der Lans, P. J. C. Caulet, and K. Ch A. M. Luyben. "Modeling brewers' yeast flocculation." Biotechnology and Bioengineering 57, no. 3 (1998): 330–41. http://dx.doi.org/10.1002/(sici)1097-0290(19980205)57:3<330::aid-bit10>3.0.co;2-k.

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Guinova-Stojanova, T., and S. Mileva. "Flocculation of Brewers, Yeast." Biotechnology & Biotechnological Equipment 13, no. 2 (1999): 37–41. http://dx.doi.org/10.1080/13102818.1999.10819036.

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Shimoi, Hitoshi, Kazutoshi Sakamoto, Masaki Okuda, Ratchanee Atthi, Kazuhiro Iwashita, and Kiyoshi Ito. "The AWA1 Gene Is Required for the Foam-Forming Phenotype and Cell Surface Hydrophobicity of Sake Yeast." Applied and Environmental Microbiology 68, no. 4 (2002): 2018–25. http://dx.doi.org/10.1128/aem.68.4.2018-2025.2002.

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ABSTRACT Sake, a traditional alcoholic beverage in Japan, is brewed with sake yeasts, which are classified as Saccharomyces cerevisiae. Almost all sake yeasts form a thick foam layer on sake mash during the fermentation process because of their cell surface hydrophobicity, which increases the cells' affinity for bubbles. To reduce the amount of foam, nonfoaming mutants were bred from foaming sake yeasts. Nonfoaming mutants have hydrophilic cell surfaces and no affinity for bubbles. We have cloned a gene from a foam-forming sake yeast that confers foaming ability to a nonfoaming mutant. This ge

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MOCHIZUKI, N., T. SUGAI, H. OHTA, T. YOKOMATSU, and S. SHIBUYA. "ChemInform Abstract: Brewer′s Yeast-Mediated Synthesis of (1S,2S)-1-(2-Thienyl)-1,2- propanediol and a Study on the Lipase-Catalyzed Regioselective Introduction of Acyl Protective Group to the Diol Moiety." ChemInform 28, no. 34 (2010): no. http://dx.doi.org/10.1002/chin.199734119.

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Terekhova, Valeria E., and Natalia L. Bel’Kova. "Prospects of studies on the yeast flora of sturgeons for monitoring of their state in aquaculture." Izvestiya TINRO 189, no. 2 (2017): 171–76. http://dx.doi.org/10.26428/1606-9919-2017-189-171-176.

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Seasonal changes in abundance and species composition of the yeast flora from organs of juvenile sturgeons were traced during their growing in the warm-water ponds of Luchegorsk Research Station of the Pacific Fish. Res. Centre (TINRO) in 2008-2009. The fungal community of the sturgeons was represented by whey, brewers, and wine yeasts, mostly with probiotic properties. Naganishia albida, Papiliotrema laurentii, Saccharomyces cerevisiae, Trichomonascus ciferrii , and fungi of the genus Candida were found in the intestines and gills of kaluga and siberian sturgeon juveniles, but they came from

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Neira, K., and D. Jeison. "Anaerobic co-digestion of surplus yeast and wastewater to increase energy recovery in breweries." Water Science and Technology 61, no. 5 (2010): 1129–35. http://dx.doi.org/10.2166/wst.2010.052.

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Surplus yeast is a residue produced during brewery process, which presents high contents of organic matter. Biogas production from yeast could significantly contribute to bioenergy production in breweries, via biogas generation. Co-digestion of surplus yeast and brewery wastewater in a single treatment step would simplify the technical and economical requirements for the transformation of both residues into biogas. The feasibility of such co-digestion process was studied by means of batch tests and a lab-scale UASB reactor operation. The effect of applying three pre-treatments (thermal, chemic

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Piraine, Renan Eugênio Araujo, Fábio Pereira Leivas Leite, and Matthew L. Bochman. "Mixed-Culture Metagenomics of the Microbes Making Sour Beer." Fermentation 7, no. 3 (2021): 174. http://dx.doi.org/10.3390/fermentation7030174.

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Mixed microbial cultures create sour beers but many brewers do not know which microbes comprise their cultures. The objective of this work was to use deep sequencing to identify microorganisms in sour beers brewed by spontaneous and non-spontaneous methods. Twenty samples were received from brewers, which were processed for microbiome analysis by next generation sequencing. For bacteria, primers were used to amplify the V3-V4 region of the 16S rRNA gene; fungal DNA detection was performed using primers to amplify the entire internal transcribed spacer region. The sequencing results were then u

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Thanh Ngoc, Nguyen Thi. "INFLUENCES OF TECHOLOGICAL HYDROLYSIS CONDITION ON NUCLEIC ACID CONTENT OF SPENT BREWER’S YEAST HYDROLYSATE." Vietnam Journal of Science and Technology 55, no. 5A (2018): 169. http://dx.doi.org/10.15625/2525-2518/55/5a/12192.

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Currently, with the strong increasing of the brewing industry output, the consequencing amount of yeast residue is very large. Utilizing a large source of protein from brewers yeast to produce hydrolysed products using protease as food and food additives has a high real-life benefit. However, one limitation in the use of yeast and hydrolysis products is that the amount of nucleic acid in the yeast in particular and in the microbial cells is generally high. Nucleic acid is abundant in food that causes gout in humans and animals. There are many methods for reducing or separating nucleic acids in

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