Journal articles: 'Yeast preparation'

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Simpson, R. J. "Preparation of Extracts from Yeast." Cold Spring Harbor Protocols 2011, no. 1 (January 1, 2011): pdb.prot5545. http://dx.doi.org/10.1101/pdb.prot5545.

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Jairath, S., P. Sahota, and G. Pandove. "Preparation of non-alcoholic naturally carbonated beverage using yeast isolate from whey beverage." Czech Journal of Food Sciences 30, No. 2 (March 9, 2012): 135–43. http://dx.doi.org/10.17221/248/2010-cjfs.

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Four pure yeast isolates from feta cheese whey beverage were phenotypically characterised and D1/D2 domain of 26S rRNA and Internal Transcribed Spacer (ITS) region were sequenced. These isolates were identified as Clavispora lusitaniae (84), Candida sp. YS12A (86), Clavispora lusitaniae (B82), and Candida hyderabadensis (S82). The fermentation potentials of all yeast isolates were determined in plum, amla, lemon, guava, kinnow, and pineapple, and Clavispora lusitaniae (84) was reported as the best yeast for carrying out fermentation with CO<sub>2</sub> levels of 1.5 bar. Using Clavispora lusitaniae, a reliable, controllable, simple, and reproducible technology from astringent fruits has been developed for the production of non-alcoholic naturally carbonated beverage with improved tangy taste, appearance, aroma, extended shelf life, and retention of all the nutrients. This yeast on inoculation @ 0.5% in astringent in amla juice (13%), TSS adjusted to 16.0°B, and fermentetion at 20 ± 5°C for 36 h produces a new non-alcoholic naturally carbonated beverage. The physicochemical parameters of freshly prepared beverage juice 13%, pH 3.0, TSS 16.0°B, acidity 0.38%, Brix acid ratio 42.10, ascorbic acid 120.0 mg/100 ml. The physicochemical parameters did not change significantly during storage. The volatile components like propanol, butanol, acetaldehyde, methanol, ethyl acetate, and isopropanol were found to be absent while the percentage of ethanol was 1.16% after three months of storage. Shelf life of the beverage is three months under refrigerated conditions (4°C).  

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Kovaleva, T. S., G. V. Agafonov, A. N. Yakovlev, and S. F. Yakovleva. "Effect of protease and phytase on the physiological state of alcoholic yeast in cultivation." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 4 (February 11, 2020): 98–102. http://dx.doi.org/10.20914/2310-1202-2019-4-98-102.

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Saccharomyces cerevisiae yeast is used in the production of ethyl alcohol. The main requirements for yeast used in the production of ethyl alcohol from starch-containing raw materials: alcohol yeast used in the processing of starchy raw materials must have high fermentation activity; complete fermentability of sugars, resistance to metabolic products, resistance to the development of extraneous microflora. Proteolytic enzyme preparation Prolive BS Liquid was used as a source of protease. Kingphos enzyme preparation was used as a source of phytase. The effect of the enzyme preparations of the neutral protease Prolive BS Liquid and Phytase Kingphos on the fermentation activity of alcohol yeast Saccharomyces cerevisiae race XII was studied. The maximum fermentation activity is possessed by yeast cultivated on the wort, obtained using protease and phytase. The duration of the exponential growth phase in the experiment is 14–16 hours, in the control -18–20 hours. The exponential phase is described by the Mono equation. Compared to the yeast in the control, the yeast in the experiment multiplies more intensively, and by 14–16 hours of growth, about 170 million yeast cells accumulate in the culture medium, and the yeast in the control-about 95 million yeast cells by 18–20 h of growth. The specific growth rate was maximum in the logarithmic phase and amounted to 0.35 million cells / cm3 • h in the experimental samples and 0.25 million cells / cm3 • h in the control. It was found that the maximum accumulation of yeast cells was observed when the neutral enzyme Prolive BS Liquid was added to the wort with a dosage of 0.2 units. PS/g of starch and enzyme preparation Phytase Kingfos with a dosage of 0.5 units. FS/g of starch, the yeast cell content in mature yeast reached 170 million cells / cm3 by 16-18 hours of cultivation, the yeast has a high fermentation activity.

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Alenkina, T. V., O. S. Zinina, M. V. Antonycheva, N. I. Vakhrushina, and A. K. Nikiforov. "Optimization of Reproduction Stage in Technology of Production of Plague Diagnostic Bacteriophage L-413C." Problems of Particularly Dangerous Infections, no. 2(108) (April 20, 2011): 79–82. http://dx.doi.org/10.21055/0370-1069-2011-2(108)-79-82.

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New nutrient media based on baker yeast autolizate were used for the first time for manufacturing of diagnostic preparation of plague bacteriophage L-413C. Experimental media provide high concentration of phage particles at the stage of propagation, and good survivability in lyophilization. Media in which yeast autolizate was a nutrient protein basis appeared to be more effective than those in which it was a stimulating additive. Phage preparations preserved stability of properties during storage at 4-8 °С, and at a higher temperature in the test of accelerated aging. Introduction of yeast nutrient media in technology of plague diagnostic bacteriophage L-413C manufacturing opens good prospects for increasing of production efficiency and decreasing of cost value of the preparation

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Holdsworth, E. S., D. V. Kaufman, and E. Neville. "A fraction derived from brewer's yeast inhibits cholesterol synthesis by rat liver preparations in vitro." British Journal of Nutrition 65, no. 2 (March 1991): 285–99. http://dx.doi.org/10.1079/bjn19910087.

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Brewer's yeast was grown on a defined medium containing tracer51Cr with or without added chromium. The two batches of yeast contained 10 μg/g (high-Cr) or 80 ng/g (low-Cr). Extracts were prepared and fractionated. A third batch of yeast (third batch) was grown with added Cr, and fractionated. Rats were reared on either rat cubes (normal diet) or on a low-Cr diet (low-Cr), or on rat cubes with added cholestyramine (cholestyramine diet). Preparations of rat liver, both cell-free and intact hepatocytes, incorporated acetate-carbon into fatty acids and cholesterol. These processes were inhibited by a yeast fraction containing small, neutral, water-soluble compounds. The degree of inhibition was the same whether the liver came from normal rats or rats fed on the low-Cr diet. Similarly the inhibitory effect was found with identical amounts of extracts from low- or high-Cr yeasts. Therefore, Cr compounds do not appear to account for the inhibitory effects of brewer's yeast. Use of other substrates indicated that the site of inhibition of sterol synthesis was apparently between acetyl-CoA and mevalonate. One inhibitory substance was isolated from yeast and was found to be nicotinamide riboside. This may have been produced from NAD(P) during the preparation of yeast extracts, and it may be produced from dietary yeast supplements during digestion in vivo. Nicotinamide riboside may be partly responsible for the reported effects of yeast supplements on plasma lipids in humans.

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Schwartz, Katja, and Gavin Sherlock. "Preparation of Yeast DNA Sequencing Libraries." Cold Spring Harbor Protocols 2016, no. 10 (October 2016): pdb.prot088930. http://dx.doi.org/10.1101/pdb.prot088930.

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Layne, Elizabeth A., and Sonja Zabel. "Impression Smear Agreement with Acetate Tape Preparation for Cytologic Sampling." Journal of the American Animal Hospital Association 53, no. 4 (July 1, 2017): 193–97. http://dx.doi.org/10.5326/jaaha-ms-6458.

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ABSTRACT Cutaneous cytologic sampling techniques are used to detect bacteria, yeast, and inflammatory cells for diagnosis and therapeutic monitoring. Studies have examined slide evaluation techniques, ear swab cytology staining methods, and observer variations; few studies compare common clinical sampling techniques. The primary aim of this study was to measure detection of microorganisms and neutrophils by impression smear compared to acetate tape preparation; comparison of agreement between two acetate tape staining methods was a secondary aim. Thirty lesions consistent with superficial pyoderma were sampled via impression smear and acetate tape preparation. Acetate tape preparations were either stained with modified Romanowksy stain solutions two and three or solution three alone. Impression smears were stained in the standard manner. Bacteria, yeast, and neutrophils were evaluated using a semi-quantitative scale [0-4]. Quantities were aggregated and compared using Cohen's kappa to measure agreement between methods. When impression smears were compared to acetate tape, the lowest agreement occurred for neutrophils, with impression smears detecting more neutrophils. Comparison of acetate tape staining methods had the highest agreement for yeast detection. Sampling technique and staining method did not differ for detection of bacteria. Impression smears detected more neutrophils, and yeast detection appeared equivalent for acetate tape staining methods.

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8

Darmohray, L. M., B. V. Gutyj, and О. О. Darmohray. "Antimicrobic activity concept of water extract of plants Galega orientalis (Lam.)." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 20, no. 87 (April 26, 2018): 122–25. http://dx.doi.org/10.15421/nvlvet8724.

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It was first conducted testing on antimicrobial activity of Galega orientalis (La) on the growth pure cultural of bacteria gram positive (Micrococcus luteus), gram negative (Escherichia coli XL1, DH5) and yeasts (Saccharomyces cerevisiae W303). The material for the study was dried vegetative mass Galega orientalis (Lam) in the phase of budding and early flowering. In experiment used medium «Endo» for gram negative, medium LB for gram positive and gram negative, and suslo agar for yeasts. As a result of the experiment was revealed that 20% concentration of aqueous extract of this plant had inhibitory effects on the growth of pure cultures of bacteria and yeast. Antimicrobial effect of this drug on the growth of gram-negative bacteria (Escherichia coli XL1, DH5) were within 20.0–30.0% (P < 0.001), gram-positive bacteria (M. Luteus) – 12.0% (P < 0.05) and yeast (S. cerevisiae W303) – 30.5% (P < 0.01) compared with control. It should be noted that in all cases the addition of the drug Galega orientalis (La) did not alter the morphology of colonies (colony size) test strains. The questions of search the new antimicrobial agents, include natural origin, is very actual during last years. Increasing microbiological pure of eating products, feed grinders, veterinarian preparations are one of the urgent task of Scientifics and industrials. It has proved the influence of different concentrations of aqueous extract of this culture on the growth of pure cultures of gram-positive and gram-negative bacteria and yeast. Install antimicrobial influence 20–30% concentrations of preparation on the bacteries growth (Escherichia coli XL1, DH5). Bacterial action of preparation on the bacteries (Micrococcus luteus) and yeasts (Saccharomyces cerevisiae W303) were lower. It was described the prospects for further investigation of this problem. It has proved possible relationship between the antimicrobial activity of the extract of this plant and bloating of the rumen in ruminants.

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Szuba-Trznadel, Anna, Tomasz Hikawczuk, Małgorzata Korzeniowska, and Bogusław Fuchs. "Dietary Supplementation of a Yeast-Whey Preparation for Weaned Piglets." Acta Veterinaria 70, no. 1 (March 1, 2020): 126–35. http://dx.doi.org/10.2478/acve-2020-0009.

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AbstractWeaning is a stressful period for the piglets and the sow. Stress during weaning is related to the change of diet which can affect the physiology of the gastrointestinal tract, as well as the microbial and immunological status of the animals. In the experiment a yeast-whey preparation was used to decrease the transient growth depression related to reduction of feed intake by the piglets. The piglets were assigned to three treatments. In the control group (I) the animals obtained standard feed mixture used routinely at the farm. In the case of piglets from II and III treatment, the yeast-whey preparation was added in the quantity of 4 and 7%, respectively.Application of 7% yeast-whey preparation to the diet significantly increased the body weight of piglets (p<0.05) and in consequence the average daily body weight gain (p<0.01) in comparison with the control group of animals. Additionally, piglets which were fed the yeast-whey preparation diet had a higher feed intake (p<0.05) and better feed conversion ratio (p<0.05) than those fed a diet without the addition of this preparation. No significant differences were stated for most biological parameters (p>0.05), except for the blood urea level, which was significantly lower (p<0.05) in the treatments where the yeast-whey preparation was used. These results indicated that yeast-whey preparation efficiently suppressed post-weaning diarrhea and improved the performance of the animals.

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10

Fracassetti, Daniela, Stefano Massaglia, Andrea Viberti, Giulia Motta, Roberto Foschino, and Ileana Vigentini. "Wine Industry’s Attitude towards Oenological Yeasts: Italy as a Case Study." Beverages 6, no. 2 (May 17, 2020): 33. http://dx.doi.org/10.3390/beverages6020033.

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Yeast inoculation is a widespread practice in winemaking in order to control the must fermentation. However, the use of indigenous wine yeasts can enrich wine quality and differentiate wine styles. Yeast cream preparation (CRY), recently accepted by the International Organization of Vine and Wine, could allow an easier usage of autochthonous yeasts. This work aimed at investigating the actual Italian wine industry’s attitude towards the available formulations of commercial wine yeasts with attention to CRY. Moreover, this study evaluated the perception of wineries toward indigenous yeasts in both winemaking and marketing viewpoints. Data show different levels of knowledge and use about the available yeast formulations. In general, there is not a predominantly positive or negative participants’ opinion regarding the use of indigenous yeasts. Wineries using CRY (4% of the sample) mainly adopt them as a part of the production in order to compare the wines with the ones traditionally obtained with commercial yeasts. CRY is perceived by some interviewees as a potential tool to increase communication and product differentiation. This survey could have anticipated future trends in the use of yeast formulations, determined by the market demands for diversified, unique, and environmentally sustainable products, that can allow an accessible application of precision enology.

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11

Bähler, Jürg, and Jo Ann Wise. "Preparation of Total RNA from Fission Yeast." Cold Spring Harbor Protocols 2017, no. 4 (April 2017): pdb.prot091629. http://dx.doi.org/10.1101/pdb.prot091629.

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Amberg, David C., Daniel J. Burke, and Jeffrey N. Strathern. "Preparation of Yeast Cells for Flow Cytometry." Cold Spring Harbor Protocols 2006, no. 1 (January 1, 2006): pdb.prot4178. http://dx.doi.org/10.1101/pdb.prot4178.

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13

Bely, Marina, Isabelle Masneuf-Pomarède, and Denis Dubourdieu. "Influence of physiological state of inoculum on volatile acidity production by Saccharomyces cerevisiae during high sugar fermentation." OENO One 39, no. 4 (December 31, 2005): 191. http://dx.doi.org/10.20870/oeno-one.2005.39.4.886.

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<p style="text-align: justify;">An approach consisting of controlling yeast inoculum to minimize volatile acidity production by Saccharomyces cerevisiae during the alcoholic fermentation of botrytized must was investigated. Direct inoculation of rehydrated active dry yeasts produced the most volatile acidity, while a yeast preparation pre-cultured for 24 hours reduced the final production by up to 23 %. Using yeasts collected from a fermenting wine as a starter must also reduced volatile acidity production. The conditions for preparing the inoculum affected the fermentation capacity of the first generation yeasts: fermentation duration, sugar to ethanol ratio, and wine composition. A pre-culture medium with a low sugar concentration (< 220 g/L) is essential to limit volatile acidity production in high sugar fermentations.</p>

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Montoliu, Lluis. "Large-Scale Preparation of Yeast Agarose Plugs to Isolate Yeast Artificial Chromosome DNA." Cold Spring Harbor Protocols 2018, no. 8 (August 2018): pdb.prot093955. http://dx.doi.org/10.1101/pdb.prot093955.

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Sadineni, V., N. Kondapalli, and V. S. R. Obulam. "Preparation of mango (Mangifera indica L.) wine using a new yeast-mango-peel immobilised biocatalyst system." Czech Journal of Food Sciences 30, No. 6 (December 1, 2012): 557–66. http://dx.doi.org/10.17221/478/2011-cjfs.

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The preparation of mango wine by yeast-mango peel immobilised biocatalyst system by repeated batch fermentation was conducted and compared to free cells fermentation at 15, 20, 25, and 30°C. The operational stability of the biocatalyst was good as the ethanol concentrations (76.0–96.0 g/l) and productivities (1.53–3.29 g/l/h) were high, showing the suitability of the biocatalyst for even low temperature winemaking. The concentration of ethyl acetate was not above 40 mg/l in all cases, and higher alcohols were low (< 330 mg/l) in wine with immobilised cells indicating an improvement in the product compared to free cells fermentation. Amyl alcohols were proved to be temperature dependent and decreased with the decrease in temperature (262.48–146.83 and 239.74–184.34 mg/l) in the case of fermentation batches with immobilised and free cells, respectively, from 30°C to 15°C. Sensory evaluation revealed fruity aroma (7.9 ± 0.73), fine taste (7.7 ± 0.24), and the overall improved quality of the wines produced by the immobilised system.

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Kumakura, M., M. Yoshida, and M. Asano. "Preparation of Immobilized yeast cells with porous substrates." Process Biochemistry 27, no. 4 (July 1992): 225–29. http://dx.doi.org/10.1016/0032-9592(92)80022-u.

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Parchaliuk, Debra L., Robert D. Kirkpatrick, Sharon L. Simon, Ronald Agatep, and R. Daniel Gietz. "Yeast two-hybrid system: part A: screen preparation." Technical Tips Online 4, no. 1 (January 1999): 6–15. http://dx.doi.org/10.1016/s1366-2120(08)70129-6.

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Egilmez, N. K., J. B. Chen, and S. M. Jazwinski. "Preparation and Partial Characterization of Old Yeast Cells." Journal of Gerontology 45, no. 1 (January 1, 1990): B9—B17. http://dx.doi.org/10.1093/geronj/45.1.b9.

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Wu, Yujiao, Chuanhong Zhong, Ting Du, Jinfeng Qiu, Meimei Xiong, Yu Hu, Yuwen Chen, et al. "Preparation and characterization of yeast-encapsulated doxorubicin microparticles." Journal of Drug Delivery Science and Technology 45 (June 2018): 442–48. http://dx.doi.org/10.1016/j.jddst.2018.04.004.

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Houssein Kamel, Fouad. "Preparation of Organic Selenocystine Using Locally Isolated Yeast." Al-Qadisiyah Journal For Agriculture Sciences 8, no. 1 (June 28, 2018): 23–28. http://dx.doi.org/10.33794/qjas.2018.162649.

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Yulinery, Titin, and Ratih M.Dewi. "PREPARASI DEINOCOCCUS RADIODURANS DAN KHAMIR DALAM MATERIAL KECAP L-DRYING SEBAGAI BAHAN UJI PROFISIENSI." Jurnal Teknologi Lingkungan 13, no. 1 (December 13, 2016): 93. http://dx.doi.org/10.29122/jtl.v13i1.1409.

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Tes kemampuan adalah salah satu kegiatan penting dalam pengendalian mutu dan jaminan kualitas mikrobiologi laboratorium untuk mengukur kompetensi analis dan analisis uji profisiensi membutuhkan persiapan Model mikroorganisme adalah kualitas standar dan validitas. Mikrobiologi uji kualitas produk kedelai utama diarahkan pada kehadiran Saccharomyces cerevisiae ragi (S. cerevisiae), S. Bailli, S. rouxii dankontaminan bakteri seperti Bacillus dan Deinococcus. Jenis ragi dan bakteri yang terlibat dalam proses dan dapat menjadi salah satu parameter kualitas penting dalam persiapan yang dihasilkan. Jumlah dan viabilitas bakteri dan ragi menjadi parameter utama dalam proses persiapan bahan uji. Jumlah tersebut adalah jumlah minimum yang berlaku dapat dianalisis. Jumlah ini harus dibawah 10 CFU diperlukan untuk menunjukkan tingkat hygienitas proses dan tingkat minimal kontaminasi. Viabilitas bakteri dan bahan tes ragi persiapan untuk tes kemahiran kecap yang diawetkan dengan L-pengeringan adalah teknik Deinococcus radiodurans (D. radiodurans) 16 tahun, 58 tahun S. cerevisiae, dan S. roxii 13 tahun. kata kunci: Viabilitas, Deinococcus, khamir, L-pengeringan, Proficiency AbstractProficiency test is one of the important activities in quality control and quality assurance microbiology laboratory for measuring the competence of analysts and analysis Proficiency test requires a model microorganism preparations are standardized quality and validity. Microbiological test of the quality of the main soy products aimed at thepresence of yeast Saccharomyces cerevisiae (S. cerevisiae), S. bailli, S. rouxii and bacterial contaminants such as Bacillus and Deinococcus. Types of yeasts and bacteria involved in the process and can be one of the important quality parameters in the preparation produced. The number and viability of bacteria and yeasts become themain parameters in the process of test preparation materials. The amount in question is the minimum number that is valid can be analyzed. This amount must be below 10 CFU required to indicate the level of hygienitas process and the minimum level of contamination. Viability of bacteria and yeast test preparation materials for proficiencytest of soy sauce that preserved by L-drying technique is Deinococcus radiodurans ( D. radiodurans ) 16 years, 58 years S. cerevisiae, and S. roxii 13 years. key words : Viability, Deinococcus, Khamir, L-drying, Proficiency

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BĚHALOVÁ, B., M. BLÁHOVÁ, and V. ŠILLINGER. "Comparison of nucleic acid extraction and yeast extract preparation from baker's yeast Saccharomyces cerevisiae and fodder yeast Candida utilis." Kvasny Prumysl 37, no. 1 (January 1, 1991): 7–10. http://dx.doi.org/10.18832/kp1991003.

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DEMOTT, B. J., J. P. HITCHCOCK, and P. M. DAVIDSON. "Use of Sodium Substitutes in Cottage Cheese and Buttermilk." Journal of Food Protection 49, no. 2 (February 1, 1986): 117–20. http://dx.doi.org/10.4315/0362-028x-49.2.117.

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Twenty-four market samples of cottage cheese had an average sodium concentration of 4.91 ± 1.20 mg/g. Two samples of cottage cheese formulated to contain 1.1% “Lite” and Zyest, and having sodium concentrations of 3.23 and 2.54 mg/g had significantly lower flavor scores than a sample containing 1.4% NaCl and having 6.25 mg of Na/g. The Standard Plate Counts and the yeast and mold counts on the cottage cheese after storing 10 d at 4°C were not different between samples containing salt, salt substitute or salt substitute plus a dry yeast preparation. Psychrotrophic bacteria were more numerous in the samples containing the yeast preparation. Four samples of buttermilk containing .015% “Zyest 45-F” and .25% NaCl, .25% “Lite” and .015% “Zyest 45-F”, .25% NaCl, or .25% “Lite” had comparable flavor scores. The sodium concentrations of the four samples were 1.096, .793, 1.125 and .771 mg/g, respectively. The growth of yeasts and molds in samples containing “Zyest 45-F” and “Lite” was slightly but not significantly greater than the other three samples. Psychrotrophic counts on buttermilk after 7 d of storage at 4°C were much lower than the original counts, but were not influenced by the additives used.

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Rajashree, K., and T. Muthukumar. "Preparation of Organic Selenium Yeast by Fed-Batch Fermentation." International Journal of Food and Fermentation Technology 3, no. 2 (2013): 135. http://dx.doi.org/10.5958/2277-9396.2014.00341.9.

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Houssein Kamel, Fouad. "Preparation of Organic Seleno cystine Using Locally Isolated Yeast." Al-Qadisiyah Journal For Agriculture Sciences (QJAS) (P-ISSN: 2077-5822 , E-ISSN: 2617-1479) 8, no. 1 (May 3, 2018): 8–16. http://dx.doi.org/10.33794/qjas.vol8.iss1.47.

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selenium is a toxic inorganic form at very low concentration to the life, while theorganic-selenium compound sareappre ciableinterest and various of them haveessentialrolesinnutritionalscienceandcellbiochemistry.Selenium-enrichedyeast(Seyeast)isapublicformofseleniumusedtoadditionaldietaryintakeofthisessentialtracemineral.Inthisstudy,weprepareanorganicselenocystinebyusinglocallyisolatedbakeryyeast(Saccharomycescerevisiae).Anovellocallyprepareddateextractmediaenrichedby0.2%potassiumphosphate(KH2PO4),0.6%ammoniumsulfatewasadoptedasalternativeculturemedia.Seleniumsaltwas used in differentconcentrations(30,60,120and240μg/mL),whichwereaddedtotheyeastculturemedia.Whilethebestconcentrationofseleniumaddedwas30μg/mL,itachievedoptimalconditionsforthegrowthof red coloryea stidentical to the standard.Theorganicselenocystine ereanalyzed by High Performance LiquidChromatography (HPLC) and Atomic Absorption Spectrophotometer (AAS) comparing with standard product obtained from Sigma. Results confirmedtheformationofsimilarselenocystineproducts

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Valach, Matus, Lubomir Tomaska, and Jozef Nosek. "Preparation of yeast mitochondrial DNA for direct sequence analysis." Current Genetics 54, no. 2 (June 21, 2008): 105–9. http://dx.doi.org/10.1007/s00294-008-0200-3.

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Fronza, Giovanni, Claudio Fuganti, Piero Grasselli, and Stefano Servi. "Baker's yeast mediated preparation of carbohydrate-like chiral synthons." Tetrahedron Letters 26, no. 40 (January 1985): 4961–64. http://dx.doi.org/10.1016/s0040-4039(00)94998-0.

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Bailey, David, David O'Hagan, Ulrich Dyer, and R. Brian Lamont. "Preparation of highly enantiopure pyridylethanols by baker's yeast reductions." Tetrahedron: Asymmetry 4, no. 6 (June 1993): 1255–58. http://dx.doi.org/10.1016/s0957-4166(00)80237-2.

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Pfaller, M. A., L. Burmeister, M. S. Bartlett, and M. G. Rinaldi. "Multicenter evaluation of four methods of yeast inoculum preparation." Journal of Clinical Microbiology 26, no. 8 (1988): 1437–41. http://dx.doi.org/10.1128/jcm.26.8.1437-1441.1988.

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Munoz, Antonio M., Paul Yourik, Vaishnavi Rajagopal, Jagpreet S. Nanda, Jon R. Lorsch, and Sarah E. Walker. "Active yeast ribosome preparation using monolithic anion exchange chromatography." RNA Biology 14, no. 2 (January 19, 2017): 188–96. http://dx.doi.org/10.1080/15476286.2016.1270004.

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Sekhar, Shailasree, Nagajyothi Bhat, and Santhoor G. Bhat. "Preparation of detergent permeabilized Bakers’ yeast whole cell catalase." Process Biochemistry 34, no. 4 (June 1999): 349–54. http://dx.doi.org/10.1016/s0032-9592(98)00105-8.

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KOLLÁR, R., E. ŠTURDÍK, H. VÁŇOVÁ, and J. KOČAN. "Fractionation of yeast biomass. VI. Preparation of nutritional concentrates." Kvasny Prumysl 37, no. 1 (January 1, 1991): 12–17. http://dx.doi.org/10.18832/kp1991004.

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Umirbekova, Assel, Alya Sarshayeva, and Narkes Maratkyzy. "PREPARATION OF THE NATURAL LIQUID RYE FERMENT WITHOUT YEAST." Theoretical & Applied Science 73, no. 05 (May 30, 2019): 249–53. http://dx.doi.org/10.15863/tas.2019.05.73.35.

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Kostraby, Margaret M., Andrew J. Smallridge, and Maurie A. Trewhella. "Yeast-mediated preparation ofl-PAC in an organic solvent." Biotechnology and Bioengineering 77, no. 7 (January 28, 2002): 827–31. http://dx.doi.org/10.1002/bit.10117.

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Simon, E. S. "Preparation of Peptides from Yeast Cells for iTRAQ Analysis." Cold Spring Harbor Protocols 2011, no. 6 (June 1, 2011): pdb.prot5616. http://dx.doi.org/10.1101/pdb.prot5616.

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Hu, Song-Qing, Xin-Zhe Wang, Sha-Sha Guo, Lin Li, and Yi Hou. "Preparation and Properties of Bioactive Peptides from Yeast Protein." Focusing on Modern Food Industry 3 (2014): 52. http://dx.doi.org/10.14355/fmfi.2014.03.007.

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Amberg, David C., Daniel J. Burke, and Jeffrey N. Strathern. "Preparation of Genomic DNA from Yeast Using Glass Beads." Cold Spring Harbor Protocols 2006, no. 1 (January 1, 2006): pdb.prot4151. http://dx.doi.org/10.1101/pdb.prot4151.

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Montoliu, Lluis. "Large-Scale Preparation of Agarose Plugs of Yeast DNA." Cold Spring Harbor Protocols 2006, no. 1 (June 2006): pdb.prot4392. http://dx.doi.org/10.1101/pdb.prot4392.

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McEntee, Catherine M., and Alan P. Hudson. "Preparation of RNA from unspheroplasted yeast cells (Saccharomyces cerevisiae)." Analytical Biochemistry 176, no. 2 (February 1989): 303–6. http://dx.doi.org/10.1016/0003-2697(89)90313-8.

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Dengis, Pascale B., and Paul G. Rouxhet. "Preparation of yeast cells for surface analysis by XPS." Journal of Microbiological Methods 26, no. 1-2 (July 1996): 171–83. http://dx.doi.org/10.1016/0167-7012(96)00909-8.

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Olumoh-Abdul, Hidayah Ayodeji, Rashidat Oluwafunke Ayanniyi, Fatimoh Idowu Ojuade, Haishat Yetunde Olufadi-Ahmed, and Zainab Oluwatosin Onibon. "Evaluation of heavy metal and microbial content of a multicomponent herbal preparation." Journal of Pharmacy & Bioresources 18, no. 1 (May 28, 2021): 40–46. http://dx.doi.org/10.4314/jpb.v18i1.5.

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Herbal mixtures are extensively consumed globally for medicinal use due to the belief that they are safe and readily accessible. The herbal preparation (SHM), evaluated in this study, is made up of 7 plants found in Nigeria and it is used internally and externally for varieties of disease conditions. The heavy metals and microbial content of SHM was evaluated. Three batches of the SMH were analyzed for presence of heavy metals using Atomic Absorption Spectrophotometer. The microbial load was also evaluated by determining the total viable yeast, mould and coliform bacteria count. The metal and microbial content of the samples were compared with WHO permissible limits and differences in concentration among the batches were determined. Fe (0.010-0.100 mg/L) and Zn (0.010-0.030 mg/L) detected were significantly (P<0.05) lower than the permissible limits while Cu, Pb and Cd were absent. A batch had total yeast and mould count (4.95 x 103Cfu/mL) above the permissible limit whereas the other batches were below the limit. Microorganisms (yeasts, mould like Aspergillus flavus and Rhizoctonia solani) were present in all the batches and hence SHM may not be safe for internal use. Keywords: Herbal mixtures, Heavy metals, Microbial load, Atomic absorption spectrophotometer

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Yount, Benjamin A., Joan Lin-Cereghino, Geoff P. Lin-Cereghino, and Marcia M. Fox. "Preparation of the Yeast Pichia pastoris for Transmission Electron Microscopy." Microscopy Today 14, no. 5 (September 2006): 36–37. http://dx.doi.org/10.1017/s155192950005865x.

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The methylotropic yeast Pichia pastoris is a model organism for the study of autophagy and peroxisome biogenesis. Being able to look at the organism via transmission electron microscopy (TEM) can yield valuable data on the morphology of the secretory pathway and many other organelles of interest. However, preparing the yeast for TEM work can be very arduous and costly. One of the reasons P. pastoris is so hard to prepare for visualization is because its cell wall is very thick and tough compared to the membrane of a mammalian cell. Thus, P. pastoris is notoriously difficult to infiltrate with fixatives, a step necessary to maintain its ultrastructure. This article outlines an efficient and cost effective way to prepare P. pastoris for TEM without the need for certain specialized equipment. With this protocol, excellent pictures can be obtained by using the buffers, KMnO4, sorbitol, and PIPES, along with glutaraldehyde. These components preserve the ultrastructure of the yeast without any apparent artifactual change in morphology.

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Allred, Laura K., Mitchell G. Nye-Wood, and Michelle L. Colgrave. "Analysis of Gluten in Dried Yeast and Yeast-Containing Products." Foods 9, no. 12 (December 2, 2020): 1790. http://dx.doi.org/10.3390/foods9121790.

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Yeast are commonly used in the preparation of foods and beverages such as beer and bread and may also be used on their own as a source of nutrients and flavoring. Because of the historical connection of yeast to products made from wheat and barley, consumers maintaining a gluten-free diet can have concerns about the safety of yeast ingredients. Analyzing the safety of yeast and yeast-containing products presents some difficulties, as the yeast organisms actively degrade any gluten in the product, raising questions on the appropriateness of detection by traditional antibody-based methods. This study examines a variety of yeast and yeast-containing products by competitive ELISA and liquid chromatography-mass spectrometry for the estimated level of gluten proteins. While samples such as yeast extracts and nutritional yeast contained gluten levels below the 20 mg/kg (or parts per million, ppm) threshold defined by Codex Alimentarius, one baking yeast and a nutritional yeast supplement sample contained higher levels of gluten. This study demonstrates that both competitive ELISA and liquid chromatography-mass spectrometry provide similar results in the detection of wheat and barley gluten in yeast-containing products.

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Andaluz, E., A. Guillén, and G. Larriba. "Preliminary evidence for a glucan acceptor in the yeast Candida albicans." Biochemical Journal 240, no. 2 (December 1, 1986): 495–502. http://dx.doi.org/10.1042/bj2400495.

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Two membrane preparation containing glucan synthase activity were obtained by lysis of regenerating sphaeroplasts (enzyme A) or mechanical breakage (enzyme B) of yeast (Candida albicans) cells. The reaction products of both enzymes (glucans A and B respectively) were characterized as linear beta-1,3-linked glucans on the basis of chemical and enzymic analysis. In addition, two pools of glucan could be distinguished in glucan A preparations on the basis of their susceptibility to an exoglucanase. In no case were the reaction products synthesized de novo; rather the radioactive chains were added to the non-reducing end of non-radioactive preformed glucan chains or to an acceptor of a different nature. At least some of the performed chains of glucan A, but not those of glucan B, showed a free reducing terminal. Glucan A preparations were endowed with endoglucanase activity, which, under appropriate conditions, released glucose, laminaribiose and laminaritriose. These sugars were also found in cell-wall autolysates. On the basis of the origin of both enzyme preparations it is suggested that glucan molecules are synthesized while they are bound to a non-glucan acceptor that is subsequently excised, presumably by cell-wall-associated glucanases.

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Пермякова, Лариса, and Larisa Permyakova. "Dependence between sterols synthesis and the method of beer yeast oxygenation." Food Processing: Techniques and Technology 48, no. 2 (January 10, 2019): 89–99. http://dx.doi.org/10.21603/2074-9414-2018-2-89-99.

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Oxygen is necessary for yeast to synthesize membrane components (unsaturated fatty acids and sterols), but its high content in the medium during fermentation increases the concentration of cell oxidative metabolism products. This slows down beer maturation process and impairs its quality. The alternative way is to aerate the inoculum to accumulate sterols in cells and reduce the cells’ requirement for oxygen. The author studied the effect of inoculum preparation conditions and oxygen content in the fermentation medium on the formation of sterols by the brewer’s yeast Saccharomyces cerevisiae. Pre-fermentation treatment involved a short aeration of the inoculum (for 30 min) in water, beer wort or young beer with further exposure in an anaerobic environment (for 1–3 hours). The content of sterols was evaluated by means of spectrophotometry, chromatography-mass spectrometry, thin-layer chromatography (TLC), and gas-liquid chromatography (GLC). The article reveals that when yeasts are aerated in young beer, cells synthesize by 16% and 73% more sterols than in water and wort, respectively. This is due to the presence of carbon sources in beer which are effective for sterols synthesis. After application of any method for providing yeast with oxygen (at culture preparation or wort fermentation stage) six components were detected in the unsaponifiable fraction using TLC: ergosterol, ergosta-5,7-diene-3β-ol, ergosta-7,22-diene-3β-ol, fecosterol, zymosterol, lanosterol. GLC revealed five compounds: squalene (39–54%), lanosterol, 24 (28) -dihydroergosterol, ergosterol (23–35%) and an unidentified component which according to mass spectrometry was 24-methylene-24,25-dihydrolanosterol. An increase in the oxygen level in the fermentation medium from 4.0 to 16.0 mg/l contributes to the decrease in sterols accumulation per unit of oxygen consumed by the yeast. Preliminary aerationallowed yeast to multiply regularly at oxygen concentration in the fermentable wort of 4.0 mg/l and ferment the extract of the medium at the level of the sample where oxygen content was 8.0 mg/l. This shows the advantage of using yeast pre-fermentation aeration and conducting beer wort fermentation process without additional saturation with oxygen.

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Tadesse, Belay Tilahun, Andualem Bahiru Abera, Anteneh Tesfaye Tefera, Diriba Muleta, Zewdu Terefework Alemu, and Gary Wessel. "Molecular Characterization of Fermenting Yeast Species from Fermented Teff Dough during Preparation of Injera Using ITS DNA Sequence." International Journal of Food Science 2019 (July 1, 2019): 1–7. http://dx.doi.org/10.1155/2019/1291863.

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Identification of the yeast responsible for Injera fermentation is important in order to be more consistent and for scale-up of Injera production. In this study, yeast were isolated and identified from fermenting teff dough sample collected from household, hotels, and microenterprises, Addis Ababa. Initially, the yeast obtained from fermenting teff dough of different sources were selected on the basis of their CO2 production potentials. Its DNA sequencing of isolated yeast identified Pichia fermentans, Pichia occidentalis, Candida humilis, Saccharomyces cerevisiae, and Kazachstania bulderi. The association of identified yeast to their sources indicated the presence of Pichia fermentans in fermenting dough samples collected from all sources whereas Kazachstania bulderi, Saccharomyces cerevisiae, and Candida humilis were shown to be present in samples collected from households, hotels, and microenterprises, respectively. The phenotypes and CO2 production potentials of this yeast were also documented. This study has confirmed the presence of different yeast species in the fermentation of teff dough and hinted the complex nature of Injera dough fermentation.

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Tadtong, Sarin, Chompunut Puengseangdee, Suwapit Prasertthanawut, and Tapanee Hongratanaworakit. "Antimicrobial Constituents and Effects of Blended Eucalyptus, Rosemary, Patchouli, Pine, and Cajuput Essential Oils." Natural Product Communications 11, no. 2 (February 2016): 1934578X1601100. http://dx.doi.org/10.1177/1934578x1601100234.

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The synergistic antimicrobial activities of blended essential oil preparations composed of eucalyptus, rosemary, patchouli, pine and cajuput oils were evaluated against various pathogenic microorganisms. They exhibited antimicrobial activity in the agar disc diffusion assay against the Gram-positive bacteria, Staphylococcus aureus and S. epidermidis, the Gram-negative bacteria, Escherichia coli an d Pseudomonas aeruginosa, and the yeast, Candida albicans. The minimum inhibitory concentration (MIC) of these preparations was evaluated by the broth microdilution method. We found that the best synergistic antibacterial preparation (the sum of fractional inhibitory concentrations, Σfic< 1) was eucalyptus, rosemary, and mineral oils (volume ratio 4:4:2) without patchouli, pine or cajuput oils added, while most preparations showed an antagonistic anticandidal effect (Σfic> 1). The blended essential oil preparations were characterized for their components by GC/MS, and contained 1,8-cineole as a major component. However, the preparation containing the highest amount of 1,8-cineole did not exhibit the best synergistic effect, which was shown by the preparation comprising the highest amount of α-pinene. Hence, we concluded that the differential antibacterial effect of either blended oil preparations or single/pure essential oils was influenced by the amount of α-pinene and the number of active components in either the blended preparations or single/pure essential oils.

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Effenberger, Franz, Volker Null, and Thomas Ziegler. "Preparation of optically pure L-2-hydroxyaldehydes with yeast transketolase." Tetrahedron Letters 33, no. 36 (September 1992): 5157–60. http://dx.doi.org/10.1016/s0040-4039(00)79121-0.

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Martı́nez, Fernando, Carmen Del Campo, J. V. Sinisterra, and Emilio F. Llama. "Preparation of halohydrin β-blocker precursors using yeast-catalysed reduction." Tetrahedron: Asymmetry 11, no. 23 (December 2000): 4651–60. http://dx.doi.org/10.1016/s0957-4166(00)00425-0.

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Bohlscheid, Jeffri C., Gordon Specht, Anne Ortiz-Julien, Joshua Maloney, Bob Bertheau, Carolyn F. Ross, and Charles G. Edwards. "Application of a New Yeast Preparation for Problem Grape Musts." Journal of Wine Research 18, no. 3 (November 2007): 173–85. http://dx.doi.org/10.1080/09571260801899873.

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Journal articles on the topic 'Yeast preparation'

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