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Relevant bibliographies by topics / Saccharomyces Cereviciae

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Academic literature on the topic 'Saccharomyces Cereviciae'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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Journal articles on the topic "Saccharomyces Cereviciae"

1

Daud, Muhammad, Wasrin Safii, and Khaswar Syamsu. "BIOKONVERSI BAHAN BERLIGNOSELULOSA MENJADI BIOETANOL MENGGUNAKAN Aspergillus niger DAN Saccharomyces cereviciae." PERENNIAL 8, no. 1 (2012): 43. http://dx.doi.org/10.24259/perennial.v8i1.214.

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This study aims to determine the feseability of bioethanol production from lignocellulosic material by using simulataneous saccharification and fermentation (SSF) processes with Aspergillus niger dan Saccharomyces cereviciae. Three different lignocellulosic materials namely sengon wood (Paraserianthes falcataria), gmelina wood (Gmelina arborea), pinus wood and (Pinus merkusii) were pretreated using kraft process to remove lignin content. Then, pulp was treated by using SSF processes. SSF runs were performed in 500 ml fermentors using a total slurry 200 ml. The substrate and nutrient media were

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Danmadami, Yabaya, Yahaya O, Abraham, Bobai M, and Orukotan A.A. "THE EFFICIENCY OF SACCAHROMYCES CEREVISIAE STRAIN ISOLATED FROM PALM WINE IN THE PRODUCTION OF BURUKUTU." International Journal of Research -GRANTHAALAYAH 5, no. 11 (2017): 70–85. http://dx.doi.org/10.29121/granthaalayah.v5.i11.2017.2330.

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Non-availability and relatively high cost of obtaining the most effective commercially alcoholic fermentative Saccharomyces cereviciae strain is a major constrain in development and sustaining local industrial fermentation process. This study determined the alcoholic fermentative efficiency of Saccharomyces cereviciae strains isolated from palm wine in the production of burukutu. Palm wine was collected from Kachia, a sub-urban area of Kaduna, Kaduna State, Nigeria. Isolation was carried out using Sabouroud dextrose agar. Identification and characterization of Saccharomyces cereviciae from pal

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Danmadami, R.N, A. Yabaya, O. Yahaya, O.J Abraham, M. Bobai, and A.A Orukotan. "THE EFFICIENCY OF SACCAHROMYCES CEREVISIAE STRAIN ISOLATED FROM PALM WINE IN THE PRODUCTION OF BURUKUTU." International Journal of Research - Granthaalayah 5, no. 11 (2017): 70–85. https://doi.org/10.5281/zenodo.1068207.

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Non-availability and relatively high cost of obtaining the most effective commercially alcoholic fermentative <em>Saccharomyces cereviciae</em> strain is a major constrain in development and sustaining local industrial fermentation process. This study determined the alcoholic fermentative efficiency of <em>Saccharomyces cereviciae</em> strains isolated from palm wine in the production of burukutu. Palm wine was collected from Kachia, a sub-urban area of Kaduna, Kaduna State, Nigeria. Isolation was carried out using Sabouroud dextrose agar. Identification and characterization of <em>Saccharomyc

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4

Nada, S. A., H. A. Amra, K. B. Abdel-Aziz, et al. "Saccharomyces cereviciae potentially inhibit ochratoxicosis in male albino mice." Toxicology Letters 205 (August 2011): S143—S144. http://dx.doi.org/10.1016/j.toxlet.2011.05.509.

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5

Sari, Ambar Fidya. "CHARACTERISTICS OF FRUIT FERMENTATION OF ANNONA MONTANA FRUIT USING SACCHAROMYCES CEREVICIAE." Jurnal Ilmu Pangan dan Hasil Pertanian 4, no. 2 (2021): 99–111. http://dx.doi.org/10.26877/jiphp.v4i2.7052.

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Soursop mountain (Annona montana Macf) is a genus of Annonaceae, which contains metabolite compounds and antioxidant activity. Mountain soursop fermentation process is carried out with the addition of yeast Saccharomyces cereviciae which can convert carbohydrates into ethanol and organic acid.. The study is aimed at knowing the impact of the duration of the fermentation on the Soursop mountain on physical and chemical characteristics as a natural preservative. The study involves three stages, beginning with the production of mountain-source-juice, then fermentation, and testing of physical cha

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6

Bahtiar, Virdhalya Kartika, Patang Patang, and Indrayani Indrayani. "The Effect of Molasses Concentration on the Growth of Yeast Saccharomyces Cereviceae in Making Single Cell Proteins the Effect of the concentrate on of Waste Molasses on the Growth of Yeast Saccharomyces Cereviceae in the Making of Single Cell Proteins." Formosa Journal of Applied Sciences 3, no. 1 (2024): 337–52. http://dx.doi.org/10.55927/fjas.v3i1.7462.

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The aim of the research was to determine the optimal molasses concentration for the growth of Saccharomyces Cereviciae yeast and the protein content of Saccharomyces cerevisiae yeast in making PST. This research used an experimental method with a quantitative approach and used a Completely Randomized Design (CRD) with 5 treatments and 3 replications. The concentrations in this study were 10%, 15%, 20%, 25% molasses and control. The results obtained showed that the protein levels obtained ranged from 13-47%. Apart from that, the highest specific growth rate (SGR) and protein productivity were f

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7

Tawfiq, Arwa A. "Estimation levels of Indol acetic acid (IAA) and Gibberellic acid (GA3) from dry bakery yeast Saccharomyces cereviciae." Journal of Biotechnology Research Center 4, no. 2 (2010): 94–100. http://dx.doi.org/10.24126/jobrc.2010.4.2.133.

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The level of endogenous free, bound and total auxin (Indol-3-acitic acid, IAA) and gibberellic acid (GA3) were examined in dry bakery yeast. For determination of the levels of these plant growth regulators level, used spectrophotometer. The results show that Saccharomyces cereviciae was produced IAA and GA3. IAA level was 29.86 µg/ml, 198 µg/ml at 222nm and 280nm wavelengths respectively and GA3 level was 799 µg/ml at 254nm.

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8

Munarso, S. Joni, Kun Tanti Dewandari, and Zahra Haifa. "PENGARUH PENAMBAHAN STARTER MIKROBA SERTA PEMERASAN PULP TERHADAP KONDISI FERMENTASI DAN MUTU BIJI KAKAO (Theobroma cacao L.)." Jurnal Penelitian Pascapanen Pertanian 13, no. 3 (2018): 156. http://dx.doi.org/10.21082/jpasca.v13n3.2016.156-166.

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<p>Telah dilakukan penelitian yang bertujuan untuk mengetahui pengaruh penambahan starter mikroba (<em>Acetobacter aceti, Lactobacillus plantarum dan Saccharomyces cereviceae</em>) serta pemerasan pulp terhadap fermentasi dan mutu biji kakao. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) pola faktorial 3x5 dengan dua kali ulangan. Faktor pertama adalah fermentasi yaitu fermentasi biji kakao secara spontan (F1), Fermentasi biji kakao dengan penambahan <em>A. aceti, L. plantarum dan S. cereviciae</em> (F2), Fermentasi biji kakao dengan perlakuan pemeras

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Chandralekha, A., A. Hrishikesh Tavanandi, N. Amrutha, H. Umesh Hebbar, K. S. M. S. Raghavarao, and Ramachandra Gadre. "Encapsulation of yeast (Saccharomyces cereviciae) by spray drying for extension of shelf life." Drying Technology 34, no. 11 (2016): 1307–18. http://dx.doi.org/10.1080/07373937.2015.1112808.

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10

Said N, Antonio, Eduardo Loyola M, and Carmen Prieto D. "Aislamiento y caracterización de cepas vinicas de Saccharomyces cereviciae del valle de Casablanca (Chile)." Boletín Micológico 14 (January 1, 1999): 57. http://dx.doi.org/10.22370/bolmicol.1999.14.0.939.

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Conference papers on the topic "Saccharomyces Cereviciae"

1

Suaniti, Ni Made, I. Wayan Bandem Adnyana, Manuntun Manurung, and Dewa Ayu Rahma Cyntia Devi. "Study mass spectrometry from virgin coconut oil-‘serai wangi’ (Cymbopogon nardus) by fermented using Saccharomyces cereviciae." In PROCEEDINGS OF THE 2ND INTERNATIONAL CONFERENCE ON BIOSCIENCES AND MEDICAL ENGINEERING (ICBME2019): Towards innovative research and cross-disciplinary collaborations. AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5125557.

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2

Sentosa, Olyvia, Katherine, and Asaf Kleopas Sugih. "Effect of temperature in the encapsulation of temulawak extract with yeast Saccharomyces cereviceae." In 2015 4th International Conference on Instrumentation, Communications, Information Technology, and Biomedical Engineering (ICICI-BME). IEEE, 2015. http://dx.doi.org/10.1109/icici-bme.2015.7401389.

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