Relationship of Cytochrome P-450 to Growth Phase of Brewer's Yeast in 1%- or 20%-Glucose Medium

1975 ◽  
Vol 3 (2) ◽  
pp. 276-278 ◽  
Author(s):  
ALAN WISEMAN ◽  
T.-K. LIM ◽  
CHRISTINE McCLOUD
Keyword(s):  
Growth Phase ◽  
Glucose Medium ◽  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Relationship Of ◽  
Cytochrome P 450

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

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

Treatment of Clostridium difficile diarrhoea with brewer's yeast

The Lancet ◽  
1994 ◽  
Vol 343 (8890) ◽  
pp. 171-172 ◽  
Author(s):  
David Schellenberg ◽  
Alec Bonington ◽  
CatherineM. Champion ◽  
Richard Lancaster ◽  
Stuart Webb ◽  
...  
Keyword(s):  
Clostridium Difficile ◽  
Brewer’S Yeast ◽  
Brewer's Yeast

scholarly journals The nucleotide sequences of two tryptophane-tRNAs from brewer's yeast

FEBS Letters ◽  
1971 ◽  
Vol 17 (2) ◽  
pp. 306-308 ◽  
Author(s):  
G. Keith ◽  
A. Roy ◽  
J.P. Ebel ◽  
G. Dirheimer
Keyword(s):  
Nucleotide Sequences ◽  
Brewer’S Yeast ◽  
Brewer's Yeast
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