Co-production of S-adenosyl-l-methionine and glutathione from spent brewer’s yeast cells

2004 ◽  
Vol 39 (12) ◽  
pp. 1993-1997 ◽  
Author(s):  
H. Liu ◽  
J.P. Lin ◽  
P.L. Cen ◽  
Y.J. Pan
Keyword(s):  
Yeast Cells ◽  
Brewer’S Yeast ◽  
Brewer's Yeast

scholarly journals A rapid method for the isolation of ribonuclease from yeast (Saccharomyces carlsbergensis)

1980 ◽  
Vol 189 (2) ◽  
pp. 363-366 ◽  
Author(s):  
J K Shetty ◽  
R C Weaver ◽  
J E Kinsella
Keyword(s):  
Rapid Method ◽  
Maximum Activity ◽  
Adsorption Chromatography ◽  
Yeast Cells ◽  
Brewer’S Yeast ◽  
Temperature Optimum ◽  
Saccharomyces Carlsbergensis ◽  
Brewer's Yeast ◽  
Base Specificity

A ribonuclease (RNAase; EC 3.1.14.1) from brewer's yeast was purified 90-fold. Crude RNAase was initially separated from other proteins by precipitation at pH 4.0 after incubation of the mechanically disrupted yeast cells at pH 6.0 and 52 degrees C for 30 min. The RNAase was purified from the supernatant by ultrafiltration with a PM-30 membrane and adsorption chromatography on hydroxyapatite. RNAase preparation was free of phosphatase, deoxyribonuclease and phosphodiesterase activities. It showed maximum activity at pH 6.0 and a temperature optimum of 52 degrees C with yeast RNA as substrate. This RNAase hydrolysed yeast RNA to nucleoside 3′-phosphates and showed no evidence of base specificity.

scholarly journals Investigation of zinc biosorption by brewer's yeast cells

2005 ◽  
pp. 239-245
Author(s):  
Sinisa Dodic ◽  
Stevan Popov ◽  
Jelena Dodic
Keyword(s):  
Correlation Coefficient ◽  
Contact Time ◽  
Zinc Concentration ◽  
Yeast Cells ◽  
Zinc Ions ◽  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Zinc Concentrations ◽  
Kinetics Of ◽  
Total Concentrations

The highest amount of zinc (= 90%) is bound after 3 hrs of contact at low initial (total) concentrations of zinc in suspension of yeast, 10-100 mg/l at 10-30?C. The equilibrium between bound and free zinc ions is established after 6 hrs of contact time, independently on the total zinc concentration in yeast milk. No bigger changes of content of zinc bound to brewer's yeast cells was determined at temperatures 10?C and 30?C. 40% of bound zinc in the equilibrium state is bound during the first 15 min of contact of zinc ions and brewer's yeast cells at all initial (total) zinc concentrations in suspension of yeast both at 10?C and 30?C. The "KEKAM" equation can be used for the description of kinetics of zinc biosorption by waste brewer's yeast cells, for the ranges of zinc concentration 10-100 mg/l at 30?C (mean correlation coefficient 0,96) and 60,0-100 mg/l at 10?C (mean correlation coefficient 0,95).

scholarly journals The effect of ultrasound on brewing yeast

2020 ◽  
Vol 82 (1) ◽  
pp. 103-109
Author(s):  
O. Y. Kaluzhina ◽  
K. S. Yakovleva ◽  
R. A. Kashapova ◽  
E. N. Chernenkov ◽  
A. A. Chernenkova ◽  
...  
Keyword(s):  
Vibration Frequency ◽  
Physiological Activity ◽  
Morphological Characteristics ◽  
Yeast Cells ◽  
Brewer’S Yeast ◽  
Yeast Saccharomyces Cerevisiae ◽  
Brewing Yeast ◽  
Brewer's Yeast ◽  
Beer Production ◽  
Processing Device

An important task of beer production is to increase the physiological activity of yeast to intensify the fermentation process. Dry top-fermented brewer's yeast Saccharomyces cerevisiae, Fermentis, Safale T-58, France were selected for the investigation. The method of activation of brewer's yeast by ultrasound with a vibration frequency of 44 kHz was studied in the work. Ultrasonic technologies can dramatically intensify the process and improve the finished products quality. The studies were carried out in the laboratory of the Bashkir State Agrarian University on the ultrasonic processing device VGT-800. A yeast suspension was prepared for the study. It was placed in the ultrasonic device and subjected to ultrasonic treatment at a vibration frequency of 44 kHz. During exposure, the temperature was measured every minute from 1 to 20, and 25, 30, 35 min, and the yeast cells survival by the dead cells percentage was studied. It was found out that under the influence of ultrasound, heating of the medium at 1 ° C for 1 min takes place, and the medium reaches the temperature of 57 ° C by the 40th min of treatment. The percentage of dead cells in the treated medium was also studied. At the same time, a pure culture was selected from each sample by plating on wort agar for further research on the safety of acquired properties. Ultrasound-treated yeast served as inoculum at the fermentation stage of beer wort. Fermentation was carried out at a temperature of 22 ° C. Morphological characteristics of yeast were monitored during fermentation: the total number of cells, the number of budding cells, cells with glycogen. When fermenting beer wort, the fermentation activity increased by 36% in experiment 2 during the treatment of sowing yeast with ultrasound for 2 min. The remaining samples differed slightly from the control during the first 72 hours of fermentation and lost their fermentation activity after 80 hours of fermentation. The physicochemical parameters of the finished beer samples were studied on the "Kolos-2" device.

Obtaining yeast extract from brewer's yeast cells using ultrasound

2020 ◽  
Vol 61 (2) ◽  
pp. 32-37
Author(s):  
O.Yu. Kaluzhina ◽  
◽  
A.Yu. Bodrov ◽  
A.N. Gusev ◽  
K.S. Yakovleva ◽  
...  
Keyword(s):  
Yeast Extract ◽  
Yeast Cells ◽  
Brewer’S Yeast ◽  
Brewer's Yeast

Characterization of Alcohol Dehydrogenase from Permeabilized Brewer's Yeast Cells Immobilized on the Derived Attapulgite Nanofibers

2009 ◽  
Vol 160 (8) ◽  
pp. 2287-2299 ◽  
Author(s):  
Quan Zhao ◽  
Yi Hou ◽  
Geng-Hao Gong ◽  
Ming-An Yu ◽  
Lan Jiang ◽  
...  
Keyword(s):  
Alcohol Dehydrogenase ◽  
Yeast Cells ◽  
Brewer’S Yeast ◽  
Brewer's Yeast

Bioconversion of ethyl 4-chloro-3-oxobutanoate by permeabilized fresh brewer’s yeast cells in the presence of allyl bromide

2006 ◽  
Vol 34 (2) ◽  
pp. 151-156 ◽  
Author(s):  
Ming-An Yu ◽  
Yu-Meng Wei ◽  
Ling Zhao ◽  
Lan Jiang ◽  
Xiao-bing Zhu ◽  
...  
Keyword(s):  
Allyl Bromide ◽  
Yeast Cells ◽  
Brewer’S Yeast ◽  
Brewer's Yeast
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