scholarly journals The kinetics of alcoholic fermentation of sugars by brewer's yeast

1935 ◽  
Vol 29 (4) ◽  
pp. 919-930 ◽  
Author(s):  
Reginald Haydn Hopkins ◽  
Richard Henry Roberts
Keyword(s):  
Alcoholic Fermentation ◽  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Kinetics Of

scholarly journals The kinetics of alcoholic fermentation of sugars by brewer's yeast

1935 ◽  
Vol 29 (4) ◽  
pp. 931-936 ◽  
Author(s):  
Reginald Haydn Hopkins ◽  
Richard Henry Roberts
Keyword(s):  
Alcoholic Fermentation ◽  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Kinetics Of

scholarly journals The kinetics of alcoholic fermentation of sugars by brewer's yeast

1935 ◽  
Vol 29 (11) ◽  
pp. 2486-2490 ◽  
Author(s):  
Reginald Haydn Hopkins ◽  
Richard Henry Roberts
Keyword(s):  
Alcoholic Fermentation ◽  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Kinetics Of

scholarly journals The kinetics of alcoholic fermentation of sugars by brewer's yeast

1936 ◽  
Vol 30 (1) ◽  
pp. 76-83 ◽  
Author(s):  
Reginald Haydn Hopkins ◽  
Richard Henry Roberts
Keyword(s):  
Alcoholic Fermentation ◽  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Kinetics Of

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).

GLYCOLYSING PROPERTIES OF A STABLE YEAST EXTRACT

1961 ◽  
Vol 39 (7) ◽  
pp. 1153-1164 ◽  
Author(s):  
H. B. Stewart
Keyword(s):  
Yeast Extract ◽  
Alcoholic Fermentation ◽  
Brewer’S Yeast ◽  
Soluble Extract ◽  
Brewer's Yeast ◽  
Freeze Dried

The preparation of a soluble extract from brewer's yeast by means of a Mickle disintegrator is described. This extract, which may be stored in a freeze-dried state, is capable of alcoholic fermentation. Its properties have been compared with extracts made by other methods.

scholarly journals Spent Brewer’s Yeast as a Source of Insoluble β-Glucans

2021 ◽  
Vol 22 (2) ◽  
pp. 825
Author(s):  
Ionut Avramia ◽  
Sonia Amariei
Keyword(s):  
Emulsion Stability ◽  
Extraction Process ◽  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Brewing Process ◽  
Food Applications ◽  
Water Holding ◽  
Potential Food ◽  
Insight Into

In the brewing process, the consumption of resources and the amount of waste generated are high and due to a lot of organic compounds in waste-water, the capacity of natural regeneration of the environment is exceeded. Residual yeast, the second by-product of brewing is considered to have an important chemical composition. An approach with nutritional potential refers to the extraction of bioactive compounds from the yeast cell wall, such as β-glucans. Concerning the potential food applications with better textural characteristics, spent brewer’s yeast glucan has high emulsion stability and water-holding capacity fitting best as a fat replacer in different food matrices. Few studies demonstrate the importance and nutritional role of β-glucans from brewer’s yeast, and even less for spent brewer’s yeast, due to additional steps in the extraction process. This review focuses on describing the process of obtaining insoluble β-glucans (particulate) from spent brewer’s yeast and provides an insight into how a by-product from brewing can be converted to potential food applications.

Ultrafiltration performance of spent brewer’s yeast protein hydrolysate: impact of pH and membrane material on fouling

2021 ◽  
pp. 110569
Author(s):  
Gabriela Vollet Marson ◽  
Débora Tamires Vitor Pereira ◽  
Mariana Teixeira da Costa Machado ◽  
Marco Di Luccio ◽  
Julian Martínez ◽  
...  
Keyword(s):  
Protein Hydrolysate ◽  
Membrane Material ◽  
Brewer’S Yeast ◽  
Yeast Protein ◽  
Brewer's Yeast
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