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Journal articles on the topic 'Yeast Production'

Author: Grafiati
Published: 6 September 2023

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1

Karthika, S., and M. Kannahi. "Biodiesel Production from Oleaginous Yeast." International Journal of Trend in Scientific Research and Development Volume-1, Issue-6 (2017): 1096–106. http://dx.doi.org/10.31142/ijtsrd4691.

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2

Borislav, Miličević, Babić Jurislav, Ačkar Đurđica, et al. "Sparkling wine production by immobilised yeast fermentation." Czech Journal of Food Sciences 35, No. 2 (2017): 171–79. http://dx.doi.org/10.17221/194/2016-cjfs.

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The prospects of sparkling wine production by the ‘Champenoise’ method using alginate-immobilised yeast cells were examined. Grape varieties dominant in quantity were selected within the group of recommended and permitted varieties of Kutjevo vineyards, located in the eastern part of continental Croatia. Research revealed that there are no influential variations in the principal physicochemical and sensory characteristics between sparkling wines obtained through immobilised yeast and traditional sparkling method. The analysis of aroma compounds showed minor differences between samples. Observe
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Geronikou, Athina, Nadja Larsen, Søren K. Lillevang, and Lene Jespersen. "Occurrence and Identification of Yeasts in Production of White-Brined Cheese." Microorganisms 10, no. 6 (2022): 1079. http://dx.doi.org/10.3390/microorganisms10061079.

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The aim of this study was to reveal the sites of yeast contamination in dairy production and perform taxonomic characterization of potential yeast spoilers in cheese making. Occurrence of spoilage yeasts was followed throughout the manufacture of white-brined cheese at a Danish dairy, including the areas of milk pasteurization, curd processing, and packaging (26 sites in total). Spoilage yeasts were isolated from whey, old cheese curd, and air samples in viable counts of 1.48–6.27 log CFU/mL, 5.44 log CFU/g, and 1.02 log CFU/m3, respectively. Yeast isolates were genotypically classified using
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4

Tekarslan-Sahin, Seyma Hande. "Adaptive Laboratory Evolution of Yeasts for Aroma Compound Production." Fermentation 8, no. 8 (2022): 372. http://dx.doi.org/10.3390/fermentation8080372.

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Aroma compounds are important in the food and beverage industry, as they contribute to the quality of fermented products. Yeasts produce several aroma compounds during fermentation. In recent decades, production of many aroma compounds by yeasts obtained through adaptive laboratory evolution has become prevalent, due to consumer demand for yeast strains in the industry. This review presents general aspects of yeast, aroma production and adaptive laboratory evolution and focuses on the recent advances of yeast strains obtained by adaptive laboratory evolution to enhance the production of aroma
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5

Dippel, Kevin, Katrin Matti, Judith Muno-Bender, et al. "Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation." Microorganisms 10, no. 10 (2022): 1922. http://dx.doi.org/10.3390/microorganisms10101922.

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Kveik are consortia of yeast used for farmhouse ale production in Western Norway. Yeast strains derived from these mixtures are known, for example, for their high fermentation rate, thermotolerance, lack of phenolic off flavor production (POF-) and strong flocculation phenotype. In this study, we used five single cell yeast isolates from different Kveik yeasts, analyzed their fermentation and flavor production, and compared it with a typical yeast used in distilleries using 20 °C and 28 °C as the fermentation temperatures. One of the isolates, Kveik No 3, showed an impairment of maltotriose ut
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Vaštík, Peter, Daniela Šmogrovičová, Valentína Kafková, Pavol Sulo, Katarína Furdíková, and Ivan Špánik. "Production and characterisation of non-alcoholic beer using special yeast." KVASNY PRUMYSL 66, no. 5 (2020): 336–44. http://dx.doi.org/10.18832/kp2019.66.336.

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Non-Saccharomyces yeast strains Saccharomycodes ludwigii, Schizosaccharomyces pombe, Lachancea fermentati and Pichia angusta together with a hybrid yeast strain cross-bred between genetically modified Saccharomyces cerevisiae W303-1A G418R and Saccharomyces eubayanus as well as the parent yeasts of the hybrid were studied for potential use for non-alcoholic beer production. The hybrid yeast, its Saccharomyces cerevisiae W303-1A G418R parent and Saccharomycodes ludwigii were not able to metabolise maltose during Durham tube tests. Schizosaccharomyces pombe, Lachancea fermentati and Pichia angus
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Yu, San San, Thet Su Hlaing, Swe Zin Yu, and Nwe Ni Win Htet. "Isolation and characterization of xylose-utilizing yeasts for ethanol production." Journal of Bacteriology & Mycology: Open Access 6, no. 2 (2018): 109–14. http://dx.doi.org/10.15406/jbmoa.2018.06.00186.

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In this research work, twenty two xylose-utilizing yeasts were isolated from various sources. Although all isolates could assimilate all tested sugars, they have variations in sugar fermentation pattern. In temperature tolerant activity, almost all yeast isolates could grow well at 40°C. Weak growth of seven yeast isolates (YP3, YP4, YP7, YP8, YP11, YP12 and YP15) was occurred at 45°C. Yeast isolates could grow at pH range (pH3 to pH6) and their optimum growth was occurred at pH3 and pH4. Moreover, isolated yeast strains were tolerant to ethanol concentration of 5%. Some yeast isolates could g
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8

Kongruang, Sasithorn, Sittiruk Roytrakul, and Malinee Sriariyanun. "Renewable Biodiesel Production from Oleaginous Yeast Biomass Using Industrial Wastes." E3S Web of Conferences 141 (2020): 03010. http://dx.doi.org/10.1051/e3sconf/202014103010.

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The accumulation lipid from oleaginous microorganisms is recognized as a second generation fuel. Biooil is known to as intracellular product of oily yeast utilizing various carbon substrates and converting different quantities of lipids in the form of triacylglycerols. This second generation fuel can be used to make biodiesel via a transesterification process. This study investigated the morphological characteristics of eight strains of Thai oleaginous yeasts via microscopy and analyzed the fatty acid profiling of yeasts cultured in three carbon sources: glucose, sugar cane molasses and crude
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9

Wong, S., S. K. Wong, and J. S. Bujang. "Ethanol Production in Yeasts Isolated from Fermented Kitchen Waste." ASEAN Journal on Science and Technology for Development 29, no. 2 (2012): 90. http://dx.doi.org/10.29037/ajstd.56.

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Microbial ethanol is a potential substitute for the non-renewable fossil fuel which is depleting. Yeasts have been long and extensively studied for ethanol production. The objectives of this study were to isolate yeasts from fermented kitchen waste and to determine their ethanol production performances. A number of fifteen yeasts were isolated from fermented kitchen waste. The yeastswere then grouped based on their ability to ferment different types of sugars. Three yeast isolates were selected for the analysis of ethanol production. Fermentation was carried out for 72 h in yeast extract pepto
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10

Black, Kirsty, and Graeme Walker. "Yeast Fermentation for Production of Neutral Distilled Spirits." Applied Sciences 13, no. 8 (2023): 4927. http://dx.doi.org/10.3390/app13084927.

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The production of neutral distilled spirits is increasing worldwide due to the popularity of beverages such as vodka and gin. Yeast fermentation lies at the heart of such production, but there are salient differences between the yeast strains employed for neutral spirits, as compared to those used in whisky, rum, and brandy fermentation. For example, the former white spirit processes aim to minimise the synthesis of flavour-active volatile compounds (or congeners), whilst the opposite is true for more flavoursome brown spirits such as whisky. This paper describes the raw materials, yeasts, and
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11

Kowalska, Jolanta, Joanna Krzymińska, and Józef Tyburski. "Yeasts as a Potential Biological Agent in Plant Disease Protection and Yield Improvement—A Short Review." Agriculture 12, no. 9 (2022): 1404. http://dx.doi.org/10.3390/agriculture12091404.

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The role of biocontrol products is expected to increase worldwide consumer demand and facilitate the implementation of sustainable agricultural policies. New biocontrol agents must allow for an effective crop-protection strategy in sustainable agriculture. Yeasts are microorganisms living in various niches of the environment that can be antagonists of many plant pathogens. Yeasts rapidly colonize plant surfaces, use nutrients from many sources, survive in a relatively wide temperature range, produce no harmful metabolites and have no deleterious effects on the final food products. Hence, they
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12

Willaert, Ronnie G. "Yeast Biotechnology 2.0." Fermentation 4, no. 4 (2018): 98. http://dx.doi.org/10.3390/fermentation4040098.

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13

Treviño-Aguilar, Priscila, Benito Pereyra-Alferez, Myriam Elias-Santos, Claudia Lopez-Albarado, and Jorge Hugo Garcia-Garcia. "ISOLATION OF WILD YEAST FOR POTENTIAL USE IN BEER PRODUCTION." Fungal Territory 4, no. 4 (2021): 4–9. http://dx.doi.org/10.36547/ft.367.

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There is a limited amount of yeast strains that are currently used in industrial beer brewing. Wild yeasts could provide an alternative to common domesticated brewer’s yeasts by offering a new range of sensory characteristics and improved performance in harsh brewing conditions such as high gravity and high ethanol concentration in wort. High gravity brewing is practical and profitable as it increases production capacity, therefore reducing investment and energy costs. Exploiting the existing natural diversity could lead to finding superior industrial yeasts as well as a better understanding o
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14

Baroň, M. "Yeast assimilable nitrogen in South Moravian grape musts and its effect on acetic acid production during fermentation." Czech Journal of Food Sciences 29, No. 6 (2011): 603–9. http://dx.doi.org/10.17221/259/2010-cjfs.

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We observed the content of yeast assimilable nitrogen in grape musts, its consumption by yeasts during fermentation, and acetic acid production. The experiments were performed in the years 2007 and 2008. The experimental variants involved 48 musts and wines originating fromSouthern Moravia. The data enabled to monitor the contents of yeast assimilable nitrogen in musts and to draw the general conclusion that these musts contain high concentrations of both ammonium ions and yeast assimilable nitrogen (124.4 mg/l and 257.8 mg/l, respectively), thus posing no danger of problems with the
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15

Tomás, S., and F. J. M. Harren. "Kinetics of Ethanol and Acetaldehyde Production in Fermenting Wheat Dough by Laser-Based Trace Gas Detection." Food Science and Technology International 7, no. 4 (2001): 307–15. http://dx.doi.org/10.1106/j5ru-uqnn-j7tk-9l3c.

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The fermentation process of wheat dough was studied by laser-based trace gas detection. A CO-laser-driven photoacoustic spectrometer was used to monitor simultaneously, in real time, the ethanol and acetaldehyde production rates of two commercial types of active dry yeast ( Saccharomyces cerevisiae) in wheat dough substrates. Both types of yeast, Oand B, produced ethanol for 5 hours. Acetaldehyde was yielded only during 100 minutes by the yeast O, whereas the yeast Bgenerated this compound for 3.5 hours. The total ethanol and acetaldehyde productions amounted to 1.50 mL/g dough and 4.5 µ L/g d
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16

Suntara, Chanon, Anusorn Cherdthong, Suthipong Uriyapongson, Metha Wanapat, and Pin Chanjula. "Comparison Effects of Ruminal Crabtree-Negative Yeasts and Crabtree-Positive Yeasts for Improving Ensiled Rice Straw Quality and Ruminal Digestion Using In Vitro Gas Production." Journal of Fungi 6, no. 3 (2020): 109. http://dx.doi.org/10.3390/jof6030109.

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The objective of this study was to compare the effects of Crabtree-negative ruminal yeast and Crabtree-positive yeast in ensiled rice straw (RS) on the ensilage quality, nutritive value, and microorganism composition, including the evaluation of the ensiled RS using the in vitro gas production technique. The experiment was conducted in a 4 × 3 factorial arrangement in a randomized complete design. Factor A was yeast species with no inoculant, Crabtree-negative yeasts (Pichia kudriavzevii KKU20 and Candida tropicalis KKU20), and Crabtree-positive yeast (Saccharomyces cerevisae), whereas factor
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17

Elmahe, Rania A., Elhadi A. I. Elkhalil, and Nabila E. Yousif. "Screening and Molecular Characterization of Oleaginous Yeasts and Their Potentiality for Single Cell Oil Production." University of Khartoum Journal of Agricultural Sciences 30, no. 1 (2022): 1. http://dx.doi.org/10.53332/uofkjas.v30i1.1122.

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The study aimed to isolate oleaginous yeasts from different sources (rotten fruits, fruit juices, milk, fish and air) and to identify and to study the possibility of production of single cell oil (SCO) from wheat straw and sugarcane molasses media. Thirty samples of yeasts were isolated using different methods according to the source of isolates. The isolated yeasts were characterized using microscopic appearance, colony morphology, physiological tests, assimilation tests and molecular identification. The effectiveness of oleaginous yeast to produce the single cell oil was studied, by growing
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18

Var, I., Z. Erginkaya, and B. Kabak. "Inhibition of ochratoxin A production of Aspergillus carbonarius by yeast species." Czech Journal of Food Sciences 29, No. 3 (2011): 291–97. http://dx.doi.org/10.17221/179/2009-cjfs.

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A total of 21 yeast strains isolated from wine-grapes of Turkey were screened for their ability to inhibit ochratoxin A (OTA) accumulation by Aspergillus carbonarius in both yeast extract sucrose (YES) broth and grape juice. In monoculture, A. carbonarius produced a mean level of 39.03 µg/l and 21.32 µg/l OTA when grown in YES medium and grape juice, respectively. However, its ability to produce OTA in YES medium was greatly reduced in the presence of yeast strains except for Candida lusitaniae E2, Kloeckera spp. E4, and Rhodotorula glutinis D6. The percentage of inhibition
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19

Shitophyta, Lukhi Mulia, Rizka Septiana Zhirmayanti, Hasna Aeska Khoirunnisa, Shinta Amelia, and Fatima Rauf. "Production of Bioethanol from Kepok Banana Peels (Musa acuminata x Musa balbisiana) using Different Types of Yeast." G-Tech: Jurnal Teknologi Terapan 7, no. 3 (2023): 897–903. http://dx.doi.org/10.33379/gtech.v7i3.2621.

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 Banana peels belong to lignocellulosic substrates, which can be used as raw material for bioethanol. Yeast plays an essential role in bioethanol fermentation. The study aims to compare ethanol yield using two different yeasts: Saccharomyces cerevisiae and Rhizopus oryzae, with yeast concentrations of 2, 3, and 5 g/L. The fermentation is run at room temperature for 120 hours. Results show that R. oryzae generates higher ethanol compared to the yeast of S. cerevisiae. Yeast of 2 g/L obtains the highest yield of ethanol. Yeast concentrations do not affect bioethanol pr
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20

Timmermans, Evelyne, Ine Langie, An Bautil, et al. "Study of the Fermentation Characteristics of Non-Conventional Yeast Strains in Sweet Dough." Foods 12, no. 4 (2023): 830. http://dx.doi.org/10.3390/foods12040830.

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Despite the diverse functions of yeast, only a relatively homogenous group of Saccharomyces cerevisiae yeasts is used in the baking industry. Much of the potential of the natural diversity of yeasts has not been explored, and the sensory complexity of fermented baked foods is limited. While research on non-conventional yeast strains in bread making is increasing, it is minimal for sweet fermented bakery products. In this study, the fermentation characteristics of 23 yeasts from the bakery, beer, wine, and spirits industries were investigated in sweet dough (14% added sucrose w/w dm flour). Sig
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21

Levandovskiy, L. V. "IGRADIENT-CONTINUOUS YEAST CULTIVATION FOR THE ALCOHOL PRODUCTION FROM MOLASSES." Biotechnologia Acta 10, no. 3 (2017): 50–56. http://dx.doi.org/10.15407/biotech10.03.050.

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22

Petrovska, Blagica, Eleonora Winkelhausen, and Slobodanka Kuzmanova. "Glycerol production by yeasts under osmotic and sulfite stress." Canadian Journal of Microbiology 45, no. 8 (1999): 695–99. http://dx.doi.org/10.1139/w99-054.

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The yeasts Saccharomyces cerevisiae,Candida boidinii,Pichia angusta, and Pichia anomala were tested for glycerol production both under osmotic stress and by addition of a sulfite-steering agent. The osmotic pressure was increased by employing glucose concentrations from 50 to 200 g/L and by supplementing with NaCl (40 g/L). Of all the yeasts, S. cerevisiae exhibited the highest level of osmotolerance. The increased osmotic pressure affected glycerol formation the most in C. boidinii. In both Pichia species, glycerol formation was not sufficiently induced when exposed to sugar and salt stress.
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23

Logotetis, Stilijanos, Panagiotis Tataridis, Anastasios Kanelis, and Elijas Nerancis. "The effect of preconditioning cells under osmotic stress on high alcohol production." Zbornik Matice srpske za prirodne nauke, no. 124 (2013): 405–14. http://dx.doi.org/10.2298/zmspn1324405l.

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This paper focuses on the research into the influence of salt on physiology of the yeast, Saccharomyces cerevisiae. Specifically, the work focused on how NaCl affected the growth, viability and fermentation performance of this yeast in laboratory-scale experiments. One of the main findings of the research presented involved the influ?ence of salt ?preconditioning? of yeasts which represents a method of pre-culturing of cells in the presence of salt in an attempt to improve subsequent fermentation performance. Such an approach resulted in preconditioned yeasts having an improved capability to f
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Feng, Miao, Yanjun Tian, Jianjun Liu, et al. "Yeast Extract Inhibits Prodigiosin Production and Promotes Serrawettins Production in Serratia marcescens." International Journal of Current Microbiology and Applied Sciences 11, no. 5 (2022): 131–43. http://dx.doi.org/10.20546/ijcmas.2022.1105.017.

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Serratia marcescens is a gram-negative bacterium, which can produce many metabolites, among which the study of prodigiosin is the most extensive. This experiment explored the effect of yeast extract on intracellular metabolic pathway in S. marcescens. The experimental results showed that yeast extract could inhibit the production of prodigiosin in S. marcescens to a considerable extent. It was verified by RT-qPCR that yeast extract inhibited the expression of genes in the synthesis pathway of prodigiosin. However, although there was no production of prodigiosin in the fermentation broth added
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Makia, Raghada S., Ayad M. A. Fadhil, and Munera Ch Ismail. "Biofilm production as a virulence factor in Uropathogenic bacteria and yeasts." Journal of Biotechnology Research Center 7, no. 1 (2013): 29–34. http://dx.doi.org/10.24126/jobrc.2013.7.1.238.

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This study includes isolation and identification of different uropathogenes (bacteria- yeasts) collected from catheterized patients suffering from complicated urinary tract infections. Three hundred and fifty urine samples obtained by swabs from catheterized patients were identified for the presence of uropathogenes (bacteria and yeast). 221(63.13%) samples were obtained from females and 118 (33.71%) samples from male, 339(96.85%) sample were identified by culturing as a positive result, while 11(3.14%) sample were negative result. The 339 positive isolates include 303 (89.38%) bacterial isola
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Singh, Rajesh Kumar, Pratiksha Singh, Mohini Prabha Singh та ін. "Yeast α-L-Rhamnosidase: Sources, Properties, and Industrial Applications". SDRP Journal of Food Science & Technology 6, № 1 (2021): 313–24. http://dx.doi.org/10.25177/jfst.6.1.ra.10742.

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Yeasts have been used for the heterologous production of a range of enzymes. However, α-L-rhamnosidase production in yeasts as well as its vast potential for biotechnological processes is less reported. α-L-Rhamnosidase is one of the important biotechnologically attractive enzymes in several industrial and biotechnological processes. In food and agriculture industries, the enzyme catalyzes the hydrolysis of hesperidin to release L-rhamnose and hesperidin glucoside, industrial removal of bitterness from citrus juices caused by naringin, and enhancing aroma in grape juices and derived beverages.
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Reinoso, Samira, María Soledad Gutiérrez, Cristóbal Domínguez-Borbor, et al. "Selection of Autochthonous Yeasts Isolated from the Intestinal Tracts of Cobia Fish (Rachycentron canadum) with Probiotic Potential." Journal of Fungi 9, no. 2 (2023): 274. http://dx.doi.org/10.3390/jof9020274.

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Some yeast strains have been proposed as probiotics to improve the health of cultured fish. Cobia is a tropical benthopelagic fish species with potential for marine aquaculture; however, one of the main limitations to its large-scale production is the high mortality of fish larvae. In this study, we evaluated the probiotic potential of autochthonous yeasts from the intestines of cobia. Thirty-nine yeast isolates were recovered from the intestinal mucosa of 37 adult healthy cobia by culture methods. Yeasts were identified by sequencing of the ITS and D1/D2 regions of the 28S rRNA gene and typed
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Chambers, Paul. "Yeasts: Products and Discovery (YPD) in Australia." Microbiology Australia 28, no. 2 (2007): 43. http://dx.doi.org/10.1071/ma07043.

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'Consider life without chocolate or good quality coffee' (see Graham Fleet and Hugh Dircks paper, ?Yeast, Cocoa Beans and Chocolate?, in this Yeast Special Edition of Microbiology Australia). And one can add to their list: wine (see papers from Sakkie Pretorius? and Vladimir Jiranek?s groups), beer (Vince Higgin?s paper) and leavened breads. All require the action of yeasts for their production, and yeasts are of enormous value as hosts for the expression and production of many proteins, including pharmaceuticals (see Ian Macreadie?s paper). Clearly, many aspects of the quality of our lives wo
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Postigo, Vanesa, Sergio Esteban, and Teresa Arroyo. "Lachancea thermotolerans, an Innovative Alternative for Sour Beer Production." Beverages 9, no. 1 (2023): 20. http://dx.doi.org/10.3390/beverages9010020.

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The interest in and growth of craft beer has led to an intense search for new beers and styles. The revival of traditional styles has sometimes been hampered by the use of microorganisms such as lactic acid bacteria. Therefore, studies on alternative yeasts for the production of this style of beer have increased. In this work and together with previous studies carried out with yeasts isolated from Madrid agriculture (from grapes, must, wine, vineyards and wineries), the capacity of 10 yeast strains, belonging to the genus Lachancea thermotolerans, for the production of sour beer has been deter
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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 (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 t
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Türkyılmaz, Süheyla, and Seyhan Kaynarca. "The Slime Production by Yeasts Isolated from Subclinical Mastitic Cows." Acta Veterinaria Brno 79, no. 4 (2010): 581–86. http://dx.doi.org/10.2754/avb201079040581.

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The aim of this study was to isolate yeasts from subclinical mastitic cows and to investigate the slime production by the isolated yeasts. The material used in this study included 339 milk samples from 152 dairy cattle with subclinical mastitis.Milk wasplated onto blood agar, MacConkey agar and Sabouraud dextrose agar. Forty-onesamples (12.1% of total milk samples) were found positive for the yeast by API 20 C AUX identification system. The isolated yeasts were classified into four genera ofCandida, Trichosporon, CryptococcusandSaccharomyces.TheCandidaspecies were following:C. krusei,C. kefyr,
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Dyaa, Amira, Hoda Soliman, Ahmed Abdelrazak, et al. "Optimization of Carotenoids Production from Rhodotorula sp. Strain ATL72 for Enhancing Its Biotechnological Applications." Journal of Fungi 8, no. 2 (2022): 160. http://dx.doi.org/10.3390/jof8020160.

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Rhodotorula yeasts which are known as carotenogenic yeasts have a great industrial value due to their ability to produce carotenoids. In particular, the isolated yeast Rhodotorula sp. (strain ATL72) has been reported to be a promising producer of high concentrations of carotenoids. A combination of central composite design (CCD) and Plackett–Burman (PB) design was used to optimize carotenoids produced by this yeast. The optimum production of carotenoids was completed when the yeast was grown in a production medium composed of 3.7 g/L malt extract, 7.7 g/L fructose, 9 g/L urea, 35 g/L NaCl, and
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33

Ram, Kirpa. "Saccharification of Used Paper Cup for Ethanol Production by Yeast Isolate." Indian Journal of Pure & Applied Biosciences 10, no. 1 (2022): 29–39. http://dx.doi.org/10.18782/2582-2845.8861.

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The main aim of this work was to develop an effective method for pretreatment and enzymatic saccharification of cellulose and hemicellulose components into fermentable sugars, as well as fermentation of the hydrolysate to bioethanol by new yeast isolates. YAJ-2M (3.2%), YCJ-1 (3.4%) and YAJ-2M 11 (5.6%) produced maximum ethanol. UV- induction responsible for genetic improvement of yeast isolates for ethanol production. Pretreatment of paper with alkali- acid reduced the lignin content from 25% to 14.3%. Maximum liberation of reducing sugars (168.7 μg/ml) was attained at 50°C for 96 hours at 15
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34

Mota, Marta N., Paula Múgica, and Isabel Sá-Correia. "Exploring Yeast Diversity to Produce Lipid-Based Biofuels from Agro-Forestry and Industrial Organic Residues." Journal of Fungi 8, no. 7 (2022): 687. http://dx.doi.org/10.3390/jof8070687.

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Exploration of yeast diversity for the sustainable production of biofuels, in particular biodiesel, is gaining momentum in recent years. However, sustainable, and economically viable bioprocesses require yeast strains exhibiting: (i) high tolerance to multiple bioprocess-related stresses, including the various chemical inhibitors present in hydrolysates from lignocellulosic biomass and residues; (ii) the ability to efficiently consume all the major carbon sources present; (iii) the capacity to produce lipids with adequate composition in high yields. More than 160 non-conventional (non-Saccharo
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Shaghaghi-Moghaddam, Reza, Hoda Jafarizadeh-Malmiri, Parviz Mehdikhani, Sepide Jalalian, and Reza Alijanianzadeh. "Screening of the five different wild, traditional and industrial Saccharomyces cerevisiae strains to overproduce bioethanol in the batch submerged fermentation." Zeitschrift für Naturforschung C 73, no. 9-10 (2018): 361–66. http://dx.doi.org/10.1515/znc-2017-0180.

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Abstract Efforts to produce bioethanol with higher productivity in a batch submerged fermentation were made by evaluating the bioethanol production of the five different strains of Saccharomyces cerevisiae, namely, NCYC 4109 (traditional bakery yeast), SFO6 (industrial yeast), TTCC 2956 (hybrid baking yeast) and two wild yeasts, PTCC 5052 and BY 4743. The bioethanol productivity and kinetic parameters for all five yeasts at constant fermentation conditions, during 72 h, were evaluated and monitored. The obtained results indicated that compared to the wild yeasts, both traditional bakery (NCYC
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Hermansyah, Almunady T. Panagan, Fatma, and Susilawati. "Indigenous Yeast for Bioethanol Production." Journal of Physics: Conference Series 1940, no. 1 (2021): 012044. http://dx.doi.org/10.1088/1742-6596/1940/1/012044.

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RURIANI, EKA, TITI CANDRA SUNARTI, and ANJA MERYANDINI. "Yeast Isolation for Bioethanol Production." HAYATI Journal of Biosciences 19, no. 3 (2012): 145–49. http://dx.doi.org/10.4308/hjb.19.3.145.

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Gellissen, Gerd, Karl Melber, Zbigniew A. Janowicz, et al. "Heterologous protein production in yeast." Antonie van Leeuwenhoek 62, no. 1-2 (1992): 79–93. http://dx.doi.org/10.1007/bf00584464.

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Lacerda, Maria Priscila, Eun Joong Oh, and Carrie Eckert. "The Model System Saccharomyces cerevisiae Versus Emerging Non-Model Yeasts for the Production of Biofuels." Life 10, no. 11 (2020): 299. http://dx.doi.org/10.3390/life10110299.

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Microorganisms are effective platforms for the production of a variety of chemicals including biofuels, commodity chemicals, polymers and other natural products. However, deep cellular understanding is required for improvement of current biofuel cell factories to truly transform the Bioeconomy. Modifications in microbial metabolic pathways and increased resistance to various types of stress caused by the production of these chemicals are crucial in the generation of robust and efficient production hosts. Recent advances in systems and synthetic biology provide new tools for metabolic engineeri
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Corbett, Kereng M., and Olga de Smidt. "Culture-dependent diversity profiling of spoilage yeasts species by PCR-RFLP comparative analysis." Food Science and Technology International 25, no. 8 (2019): 671–79. http://dx.doi.org/10.1177/1082013219856779.

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Spoilage caused by yeasts is a constant, widespread problem in the beverage industry that can result in major economic losses. Fruit juices provide an environment that allows the proliferation of yeast. Some factories in South Africa are not equipped with laboratory facilities to identify spoilage yeasts and outsourcing becomes a prolonged process which obstructs corrective action planning. This study aimed to establish yeast diversity and apply a rapid method for preliminary identification of spoilage yeasts associated with a small-scale fruit juice bottling factory. Yeast population in the f
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Becerra, Kevin, Soumya Ghosh, and Liliana Godoy. "Pesticide and Yeast Interaction in Alcoholic Fermentation: A Mini-Review." Fermentation 9, no. 3 (2023): 266. http://dx.doi.org/10.3390/fermentation9030266.

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The current investigation briefly reviews previous studies about the fate of pesticides used in wine grape production during the alcoholic fermentation process, and how these could affect the correct functioning of yeast. The present review discusses the fact that yeasts could be used as a biological tool for pesticide dissipation, diminishing the concentration present in the grapes during the production process. The previous have never been directly boarded by other authors. The first part explores the influences of pesticides on yeasts and elucidates their effect on the fermentation process;
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Andrianto, Wahyu, Sudarno, Rahayu kusdarwati, and dan Dwitha nirmala. "Comparison Effects Of Seaweed Concentrations On Total Bacteria And Yeast Kombucha Gracilaria Verrucosa During The Production Process." IOP Conference Series: Earth and Environmental Science 1036, no. 1 (2022): 012023. http://dx.doi.org/10.1088/1755-1315/1036/1/012023.

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Abstract Yeasts and bacteria used in the fermentation of kombucha Gracilariaverrucosa require nutrients to be able to grow and function optimally. The carbohydrate content of seaweed Gracilaria verrucosa is one of the factors that affect the growth of bacteria and yeasts that play a role in producing kombucha beverage products. The purpose of this study was to determine the effect of comparison of seaweed concentrations on total bacteria and yeast kombucha seaweed during the production process. The method used in this study is an experimental method with a completely randomized design (CRD) wi
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Guleria, Aakriti. "Production of Grape wine by the use of yeast, Saccharomycese cerevisiae." Global Journal For Research Analysis 3, no. 6 (2012): 1–5. http://dx.doi.org/10.15373/22778160/june2014/78.

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Yurkiv, M. T., O. O. Kurylenko, R. V. Vasylyshyn, et al. "Development of Glutathione Production Technology Based on Designed Active Yeast Overproducers." Science and innovation 11, no. 5 (2015): 53–60. http://dx.doi.org/10.15407/scine11.05.053.

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Kouwanou, Cosme Sagbo, Euloge Sènan Adjou, Cokou Pascal Agbangnan Dossa, and Dominique Codjo Koko Sohounhloué. "Enzymatic Biocatalysis of Biomass from Aquatic Plant Phragmite Karka for Second-Generation Bioethanol Production." Academic Journal of Chemistry, no. 72 (April 12, 2022): 17–22. http://dx.doi.org/10.32861/ajc.72.17.22.

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In the context of energy transition and the reduction of greenhouse gas emissions, the production of second-generation bioethanol is also recognized as a promising way to reduce our dependence on fossil fuels. Then, the present studies aim to evaluate the enzymatic biocatalysis of biomass from aquatic plant Phragmite karka in the second-generation bioethanol production. Results obtained revealed a rapid decrease of °Brix during the fermentation of musts and underlined the efficacy of enzyme hydrolysis. The rate of sugar consumption by yeasts is between 32.43 and 70.27%. The yield of ethanol pr
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Yu, Zhi-Hai, Gui-Dan Huang, Xiao-Yan Huang, et al. "A Comparative Study of Yeasts for Rosa roxburghii Wine Fermentation." Fermentation 8, no. 7 (2022): 311. http://dx.doi.org/10.3390/fermentation8070311.

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Wine produced by fermentation of Chestnut rose (Rosa roxburghii) hips, known as cili (Chinese-Mandarin), in Guizhou province, and other places in China is becoming popular but there is limited knowledge of suitable yeast strains for its production. In this study, we first investigated the oenological properties of six commercial S. cerevisiae yeast strains (X16, F33, SH12, GV107, S102, RMS2), one commercial Saccharomyces cerevisiae var. bayanus (S103), one commercial, non-Saccharomyces yeast strain, Torulaspora delbrueckii Prelude, and one indigenous S. cerevisiae strain, CZ, for cili wine fer
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Nitiema-Yefanova, Svitlana, Cokou Pascal Agbangnan Dossa, Virginie Gbohaïda, Rose Estelle Kanfon, Issiakou Mossi, and Buscotin Horax Beakou. "Fermented Parkia biglobosa seeds as a nitrogen source supplementation for bioethanol production from cashew apple juice." International Journal of Biological and Chemical Sciences 14, no. 9 (2021): 3441–54. http://dx.doi.org/10.4314/ijbcs.v14i9.37.

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Nutritional requirements in the fermentation process are key parameters for optimal yeast development and ethanol production. Natural nutritional supplements rich in nitrogen, phosphorus, sulfur, and micro-elements can improve the performance of yeasts and offer a sustainable, cost-effective, and environmentally friendly alternative to synthetic chemicals. This study aimed at investigating the effect of a natural yeast nutrient (fermented Parkia biglobosa seeds) on bioethanol production from cashew apple juice by Saccharomyces cerevisiae. The proximate and mineral compositions of fermented see
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Postigo, Vanesa, Margarita García, and Teresa Arroyo. "Study of a First Approach to the Controlled Fermentation for Lambic Beer Production." Microorganisms 11, no. 7 (2023): 1681. http://dx.doi.org/10.3390/microorganisms11071681.

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Non-Saccharomyces yeasts represent a great source of biodiversity for the production of new beer styles, since they can be used in different industrial areas, as pure culture starters, in co-fermentation with Saccharomyces, and in spontaneous fermentation (lambic and gueuze production, with the main contribution of Brettanomyces yeast). The fermentation process of lambic beer is characterized by different phases with a characteristic predominance of different microorganisms in each of them. As it is a spontaneous process, fermentation usually lasts from 10 months to 3 years. In this work, an a
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Mewa-Ngongang, Maxwell, Heinrich W. du Plessis, Seteno K. O. Ntwampe, et al. "Biological Stoichiometric Analysis during Substrate Utilization and Secondary Metabolite Production by Non-Saccharomyces Yeasts Using Grape Pomace Extract as Fermentation Medium." Fermentation 7, no. 2 (2021): 89. http://dx.doi.org/10.3390/fermentation7020089.

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The emerging interest in the search for alternatives to synthetic preservatives has led to various successful research studies exploring the use of yeasts as potential biological control agents and producers of biopreservatives. The findings that yeasts could be used as producers of biopreservatives lacked some engineering considerations regarding cost-effective process design for scale-up, although partial process optimization using renewable agro-waste has been achieved. This study investigated the biological stoichiometry and bioenergetic parameters during yeast growth and secondary metabol
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Pang, Yuanxiang, Hailiang Zhang, Haoyu Wen, et al. "Yeast Probiotic and Yeast Products in Enhancing Livestock Feeds Utilization and Performance: An Overview." Journal of Fungi 8, no. 11 (2022): 1191. http://dx.doi.org/10.3390/jof8111191.

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The intensive use of antibiotics as growth-promoting agents in animal production has resulted in the spread of animal antibiotic resistance and possibly human antibiotic resistance. Based on this premise, it is significant to explore an alternative approach to preventing infectious diseases and promoting animal growth and health. Yeast as the main natural growth promoter in livestock nutrition has been extensively studied for decades. Numerous yeasts and yeast-containing products are produced, marketed, and used in animal feed as providers of nutrient sources, probiotics, and nutrients or serv
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