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 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

Yeast Folate Availability to Man Determined Microbiologically on Human Bioassay Samples

1965 ◽  
Vol 48 (6) ◽  
pp. 1224-1230
Author(s):  
Max E Schertel ◽  
David A Libby ◽  
Henry W Loy
Keyword(s):  
Glutamic Acid ◽  
Yeast Extract ◽  
Oral Intake ◽  
Microbiological Assay ◽  
Urine Samples ◽  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Excretion Pattern ◽  
Male Subjects

Abstract The folate activity in the urine of male subjects has been determined microbiologically following oral intake of synthetic pteroyl-L-glutamic acid (PGA). and/or yeast products. The excretion of folates from dried brewer’s yeast shows availability to man of from 22 to 31% based on the PGA excretion pattern. Folates from a concentrate of yeast (yeast extract) were found to be only 8% available by this method. By using a differential microbiological assay on urine samples, evidence has been obtained for the systemic conversion of PGA to N5-methyltetrahydrofolic acid.

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

Validation of Fermentative Parameters for Efficient Succinate Production in Batch Operation by Actinobacillus succinogenes 130ZT

2012 ◽  
Vol 550-553 ◽  
pp. 1448-1454
Author(s):  
Apichai Sawisit ◽  
Supaluk Seesan ◽  
Sitha Chan ◽  
Sunthorn Kanchanatawee ◽  
Sirima Suvarnakuta Jantama ◽  
...  
Keyword(s):  
Yeast Extract ◽  
Nitrogen Sources ◽  
Inoculum Size ◽  
Actinobacillus Succinogenes ◽  
Brewer’S Yeast ◽  
Succinate Production ◽  
Brewer's Yeast ◽  
Lactose Fermentation ◽  
Initial Ph ◽  
The Cost

Succinate is an important platform molecule in the synthesis of a number of commodity and specialty chemicals. In the present study, the effects of different carbon and nitrogen sources, initial pH of the growth medium (pH 4.5-9.0), and temperature (25-45°C) on the fermentative succinate production by Actinobacillus succinogenes 130ZT were investigated in 100 mL anaerobic bottles. The results revealed that the highest concentration of succinate at 6.28 g/L was produced from 10 g/L of glucose or lactose in the medium containing 5 g/L yeast extract at 24 h. However, a comparable concentration of succinate was also produced when the medium was supplemented with 5 g/L spent brewer’s yeast extract. Based on these results, the cost effectiveness of succinate production could be improved by the use of glucose or lactose fermentation supplemented with spent brewer’s yeast extract. Optimized initial pH at 8.0, temperature at 37 °C, and inoculum size at 6% (v/v) provided the best succinate production at the concentration of 6.37 g/L with a yield of 68.73%.

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

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 Comparison of diets for rearing the larvae of Mediterranean fruit fly: nutritional and economic aspects

2017 ◽  
Vol 38 (6) ◽  
pp. 3445
Author(s):  
Daniela Ribeiro da Costa ◽  
Suzany Aguiar Leite ◽  
Ana Elizabete Lopes Ribeiro ◽  
Iara Sordi Joachim-Bravo ◽  
Aldenise Alves Moreira ◽  
...  
Keyword(s):  
Yeast Extract ◽  
Wheat Germ ◽  
Fruit Fly ◽  
Mass Rearing ◽  
Mediterranean Fruit Fly ◽  
Corn Meal ◽  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Soybean Extract ◽  
The Mediterranean

The Mediterranean fruit fly Ceratitis capitata (Wiedemann, 1824) (Diptera: Tephritidae) is the main pest of fruit crops worldwide due to its broad distribution, direct damages, and adaptation to different hosts. Developing diets for the rearing fruit flies is essential for integrated management of this pest. Mass rearing of parasitoids, selection of preferred hosts, and mass rearing of genetically modified C. capitata strains subsidize methods of biological control, cultural control, and the sterile insect technique (SIT), respectively, depending directly on the mass rearing of the Mediterranean fruit fly. The aim of this study was to assess the effectiveness of artificial diets for rearing C. capitata larvae considering the cost of those most appropriate diets. Nine diets containing different combinations of protein and energy sources (brewer’s yeast, yeast extract, pollen, soybean extract, oatmeal, corn meal, and wheat germ) were formulated. The parameters immature development time (hatching), pupal viability (emerged adults), size and weight of pupae, and adult size (wing length) were assessed. The experiments were conducted in the laboratory under controlled conditions of temperature (26 ± 1 °C) and relative humidity (70% ± 10%). Statistical analysis was performed by using ANOVA with the Tukey’s test for comparison of means. Diets based on oatmeal and soybean extract, both added with brewer’s yeast, yeast extract, or pollen satisfactorily meet the nutritional requirements of C. capitata. Moreover, diets enriched with brewer’s yeast or yeast extract presented the lowest costs; therefore, they could be used in a continuous mass-scale rearing of C. capitata. Diets based on corn meal and soybean extract, both associated with brewer’s yeast, yeast extract, or pollen are more economical, but they should not be used for rearing C. capitata because they decrease the percentage of hatching and extend life cycle. Diets based on wheat germ and oatmeal, both added with brewer’s yeast, yeast extract, or pollen are not adequate for rearing C. capitata.

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