Kinetics of ethanol production by baker's yeast in an integrated process of fermentation and microfiltration

1992 ◽  
Vol 8 (1-2) ◽  
pp. 39-47 ◽  
Author(s):  
W. J. Groot ◽  
C. M. Sikkenk ◽  
R. H. Waldram ◽  
R. G. J. M. Lans ◽  
K. Ch. A. M. Luyben
Keyword(s):  
Ethanol Production ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Integrated Process ◽  
Kinetics Of

scholarly journals Evaluation of the Fermentation Dynamics of Commercial Baker’s Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads

Fermentation ◽  
2019 ◽  
Vol 6 (1) ◽  
pp. 2 ◽  
Author(s):  
Antonio Alfonzo ◽  
Raimondo Gaglio ◽  
Marcella Barbera ◽  
Nicola Francesca ◽  
Giancarlo Moschetti ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Cell Density ◽  
Titratable Acidity ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Yeast Saccharomyces Cerevisiae ◽  
Promising Strategy ◽  
Total Titratable Acidity ◽  
Bread Production ◽  
Kinetics Of

The present work was carried out to evaluate the microbiological, physicochemical, and sensory characteristics of fortified pistachio breads. Pistachio powder (5% w/w) was added to flour or semolina and fermented by a commercial baker’s yeast (Saccharomyces cerevisiae). Pistachio powder did not influence the biological leavening of the doughs. The kinetics of pH and total titratable acidity (TTA) during dough fermentation showed that the leavening process occurred similarly for all trials. The concentration of yeasts increased during fermentation and reached levels of 108 CFU/g after 2 h. Pistachio powder decreased the height and softness of the final breads and increased cell density of the central slices. The amount of lysine after baking increased in pistachio breads and this effect was stronger for semolina rather than flour trials. Sensory evaluation indicated that fortified breads processed from semolina were those more appreciated by the judges. This work clearly indicated that the addition of pistachio powder in bread production represents a promising strategy to increase the availability of lysine in cereal-based fermented products.

Kinetics of protein secretion and fractionation in Baker's yeast fermentations

2007 ◽  
Vol 39 (2) ◽  
pp. 85-91 ◽  
Author(s):  
Don-Hee Park ◽  
George W. Malaney ◽  
Robert D. Tanner
Keyword(s):  
Protein Secretion ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Kinetics Of

Kinetics of biosorption of cadmium on Baker’s yeast

2003 ◽  
Vol 89 (3) ◽  
pp. 281-287 ◽  
Author(s):  
Padma Vasudevan ◽  
V Padmavathy ◽  
S.C Dhingra
Keyword(s):  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Kinetics Of

scholarly journals Produksi Etanol Berbahan Baku Molasses Melalui Proses Fermentasi Menggunakan Ragi Roti

2021 ◽  
Vol 1 (1) ◽  
pp. 1
Author(s):  
Yustia Wulandari Mirzayanti ◽  
Sugiono . ◽  
Reta Kurniayati
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Renewable Energy ◽  
Ethanol Production ◽  
Incubation Time ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Alcohol Content ◽  
Glucose Content ◽  
Alcohol Production ◽  
Glucose Levels

<table class="NormalTable"><tbody><tr><td width="200"><span class="fontstyle0">One of the alternatives and renewable energy that is being developed is ethanol.<br />Ethanol is better known as Gasohol. Molasses can make Gasohol through the<br />synthesis of molasses fermentation using a yeast starter. This study aims to<br />analyze how the effect of the addition of baker's yeast, the length of fermentation<br />incubation time on the resulting alcohol content. In addition, the yield obtained<br />from the highest amount of ethanol production in the molasses fermentation<br />process. Ethanol production through fermentation synthesis using the help of<br />microorganisms Saccharomyces cerevisiae. Based on the objective review, the<br />variation used is the amount of baker's yeast, namely 0.1; 0.2; 0.3; 0.4; and 0.5%<br />glucose levels. The fermentation times were 24, 48, 72, 96, and 120 hours (T =<br />30?C and pH = 5). Based on these variations, the highest alcohol production<br />was 11%, obtained by adding 0.2% of yeast to the glucose content in the solution.<br />The incubation time is 72 hours. The yield obtained for the highest alcohol<br />content is 4.48%</span></td></tr></tbody></table>

scholarly journals Kinetic mechanism from steady-state kinetics of the reaction catalysed by baker's-yeast glucose 6-phosphate dehydrogenase in solution and covalently attached to sepharose

1976 ◽  
Vol 157 (2) ◽  
pp. 389-393 ◽  
Author(s):  
B J Gould ◽  
M A Goheer
Keyword(s):  
Immobilized Enzyme ◽  
Packed Bed ◽  
Kinetic Mechanism ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Soluble Enzyme ◽  
Steady State Kinetics ◽  
Glucose 6 Phosphate Dehydrogenase ◽  
Sepharose 4B ◽  
Kinetics Of

1. The reaction catalysed by glucose 6-phosphate dehydrogenase (D-glucose 6-phosphate-NADP+ oxidoreductase, EC 1.1.1.49) from baker's yeast was studied in 42mM-glycylglycine buffer, pH7.4 at 25 degrees C, by initial-velocity studies and by the use of NADPH as a product inhibitor. 2. The reactions catalysed by both the soluble enzyme and a stable enzyme covalently attached to CNBr-activated Sepharose 4B probably follow an ordered reaction mechanism with NADP+ and NADPH as the leading reactants. 3. The kinetic constants obtained for the soluble enzyme lere: KNADP+m, 19 muM; KNADP+s, 23 muM; KNADPHs, 15 muM. Similar values were obtained for the immobilized enzyme. 4. The assay of the immobilized enzyme was done by using a micro packed-bed recirculation reactor, and the advantages of this technique are discussed.

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