scholarly journals Adenosine 5′-pyrophosphate sulphurylase in baker's yeast

1972 ◽  
Vol 128 (3) ◽  
pp. 647-654 ◽  
Author(s):  
C. A. Adams ◽  
D. J. D. Nicholas
Keyword(s):  
Protein Concentration ◽  
Kinetic Studies ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
High Affinity ◽  
Heat Labile ◽  
Linear Kinetics ◽  
Inorganic Sulphate

ADP sulphurylase from baker's yeast was purified and its properties were studied. The enzyme is very heat-labile and its activity shows linear kinetics over narrow ranges of time and protein concentration. It is not activated by metals and is inhibited by thiol-reactive compounds. The enzyme, which replaces inorganic sulphate in adenosine 5′-sulphatophosphate with Pi to yield ADP, also catalyses an exchange of Pi into ADP. Kinetic studies show that the enzyme has a high affinity for adenosine 5′-sulphatophosphate, although concentrations in excess of 1.0mm are inhibitory. However, the kinetics for Pi are more complex and the enzyme is not inhibited by Pi up to 20.0mm.

Utilization of Inorganic Sulphate by Baker's Yeast

Nature ◽  
1959 ◽  
Vol 183 (4672) ◽  
pp. 1402-1403 ◽  
Author(s):  
A. KLEINZELLER ◽  
A. KOTYK ◽  
L. KOVÁČ
Keyword(s):  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Inorganic Sulphate

Improving and optimizing protein concentration yield from homogenized baker's yeast at different ratios of buffer solution

2016 ◽  
Vol 41 (37) ◽  
pp. 16415-16427 ◽  
Author(s):  
Leonard E.N. Ekpeni ◽  
Khaled Y. Benyounis ◽  
Joseph Stokes ◽  
Abdul G. Olabi
Keyword(s):  
Protein Concentration ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Buffer Solution

scholarly journals Optimization of Wheat Embryo Globulin Fermenting Process and Variation in Properties during Fermentation

2019 ◽  
Vol 22 (06) ◽  
pp. 1599-1606
Author(s):  
Yi Zhao
Keyword(s):  
Free Amino ◽  
Protein Concentration ◽  
Fermentation Process ◽  
Structural Changes ◽  
Baker’S Yeast ◽  
Yeast Fermentation ◽  
Baker's Yeast ◽  
Food Ingredient ◽  
Wheat Embryo ◽  
Nutritional Characteristics

In this study, an efficient preparation technology of fermented wheat embryo globulin (FWEG) was developed, and the changes of nutritional characteristics and structure of FWEG were studied during the fermentation process. Protein concentration was selected as the evaluation index, and Box-Behnken experiment design was employed for optimizing the preparation conditions of FWEG. The nutritional characteristics of FWEG during fermentation were dissected through SDSPAGE and free amino acid assay. The structural changes of FWEG during fermentation were analyzed through circular dichroism, sulfhydryl detection, and electron microscope scanning. The optimum fermentation conditions were determined. The protein concentration of FWEG reached 2.09 ± 0.15 mg mL-1 under the optimal conditions. Acidity, contents of protein and protease increased while the content of FWEG decreased in the fermentation. The concentration of small molecule protein and free amino acids went up along with the fermentation. Due to changes in the secondary structure of FWEG and massive released of sulfhydryl groups, the surface of FWEG became uneven during the fermentation. The optimal fermentation process was noticed after Baker's yeast fermentation, lasting for 3.2 h; Lactobacillus plantarum was inoculated, and the fermentation continuous for 14.8 h, in which the ratio of baker's yeast to L. plantarum (V:V) was 1:2. The nutritional quality of wheat embryo globulin was improved, and its structure was changed during fermentation, which increased the absorption of FWEG and enhanced its suitability as a food ingredient. © 2019 Friends Science Publishers

COD REDUCTION OF BAKER'S YEAST WASTEWATER USING BATCH ELECTROCOAGULATION

2014 ◽  
Vol 13 (12) ◽  
pp. 3153-3160 ◽  
Author(s):  
Zakaria Al-Qodah ◽  
Mohammad Al-Shannag ◽  
Kholoud Alananbeh ◽  
Nahla Bouqellah ◽  
Eman Assirey ◽  
...  
Keyword(s):  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Cod Reduction ◽  
Yeast Wastewater

The use of β-glucan extracted from baker’s yeast (Saccharomyces cerevisiae) to increase non-specific immune system and resistence of tilapia (Oreochromis niloticus) to Aeromonas hydrophila

2013 ◽  
pp. 92
Author(s):  
Ida N Jamal ◽  
Reiny A Tumbol ◽  
Remy E.P Mangindaan
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Immune System ◽  
Aeromonas Hydrophila ◽  
Phagocytic Activity ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Yeast Saccharomyces Cerevisiae ◽  
Randomized Design ◽  
The Difference ◽  
Motile Aeromonas Septicaemia

Motile Aeromonas Septicaemia disease (MAS) attacking tilapia has increased in recent years as a consequence of intensive aquaculture activities, which led to losses in aquaculture industry. The agent causing MAS disease is Aeromonas hydrophila. The disease can be controlled with the β-glucan. As immunostimulants, β-glucans can also increase resistance in farmed tilapia. Studies on the use of β-glucan extracted from baker's yeast Saccharomyces cerevisiae was intended to evaluate the non-specific immune system of tilapia that were challenged with Aeromonas hydrophila. The method used was an experimental method with a completely randomized design consisting of four treatments with three replicats. The dose of β-glucan used as treatments were 0 mg.kg-1 fish (Control), 5 mg.kg-1 fish (B), 10 mg.kg-1 fish (C) and 20 mg.kg-1 fish (D), each treatment as injected three times at intervals of 3 days, the injection volume of 0.5 ml/fish for nine days and resistance surveillance for seven days. The results showed that the difference in the amount of β-glucan and the frequency of the injected real influence on total leukocytes, phagocytic activity and resistance. Total leukocytes, phagocytic activity and resistance to treatment was best achieved by the administration of C a dose of  10 mg.kg-1 of the fish© Penyakit Motil Aeromonas Septicaemia (MAS) yang menyerang ikan nila mengalami peningkatan selama beberapa tahun terakhir sebagai konsekuensi dari kegiatan akuakultur intensif, yang menyebabkan kerugian dalam industri budidaya. Agen utama penyebab penyakit MAS adalah Aeromonas hydrophila. Untuk mengendalikan penyakit tersebut dapat dilakukan dengan pemberian β-glukan. Sebagai imunostimulan, β-glukan juga dapat  meningkatkan resistensi pada ikan nila yang dibudidayakan. Pengkajian mengenai pemanfaatan β-glukan yang diekstrak dari ragi roti Saccharomyces cerevisiae dimaksudkan untuk menguji sistem imun non spesifik ikan nila yang diuji tantang dengan bakteri Aeromonas hydrophila. Metode yang digunakan yaitu metode eksperimen dengan rancangan acak lengkap yang terdiri dari empat perlakuan dan tiga ulangan. Dosis β-glukan  yang digunakan sebagai perlakuan sebesar 0 mg.kg-1 ikan (Kontrol), 5 mg.kg-1 ikan (B), 10 mg.kg-1 ikan (C) dan 20 mg.kg-1 ikan (D), masing-masing perlakuan diinjeksi sebanyak 3 kali dengan interval waktu 3 hari selama 9 hari, volume injeksi 0,5 mL/ekor ikan dan pengamatan resistensi selama tujuh hari. Hasil penelitian menunjukkan perbedaan jumlah β-glukan dan frekuensi pemberian yang diinjeksikan memberikan pengaruh nyata terhadap total leukosit, aktivitas fagositosis dan resistensi. Total leukosit, aktivitas fagositosis dan resistensi terbaik dicapai pada perlakuan C dengan dosis 10 mg.kg-1 ikan©

Improvement of cadaverine production in whole cell system with baker’s yeast for cofactor regeneration

2021 ◽  
Author(s):  
Yeong-Hoon Han ◽  
Hyun Joong Kim ◽  
Tae-Rim Choi ◽  
Hun-Suk Song ◽  
Sun Mi Lee ◽  
...  
Keyword(s):  
Cell System ◽  
Baker’S Yeast ◽  
Cofactor Regeneration ◽  
Baker's Yeast ◽  
Whole Cell

scholarly journals The preparation and characterization of highly purified, enzymically active complex III from baker's yeast.

1978 ◽  
Vol 253 (7) ◽  
pp. 2392-2399 ◽  
Author(s):  
J.N. Siedow ◽  
S. Power ◽  
F.F. de la Rosa ◽  
G. Palmer
Keyword(s):  
Baker’S Yeast ◽  
Complex Iii ◽  
Baker's Yeast ◽  
Active Complex
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