scholarly journals Evaluating the Quality of Yeast Inoculum Used in Plants Producing Fodder Yeast Protein.

1978 ◽  
Vol 24 (7) ◽  
pp. 153-155
Author(s):  
L. ADÁMEK ◽  
M. RUT ◽  
F. ŠTROS
Keyword(s):  
Yeast Protein ◽  
Fodder Yeast ◽  
Yeast Inoculum

Chemical composition ofCandida utilis and the biological quality of the yeast protein

1972 ◽  
Vol 23 (5) ◽  
pp. 581-586 ◽  
Author(s):  
E. Yáñez ◽  
Digna Ballester ◽  
Natividad Fernández ◽  
Vivien Gattás ◽  
F. Monckeberg
Keyword(s):  
Chemical Composition ◽  
Yeast Protein ◽  
Biological Quality

scholarly journals Quality of Peanut (Arachis hypogeae L.) Kefir with Variation in Ragi Starter Concentration and Long Fermentation

Jurnal Biota ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 85-93
Author(s):  
Pratika Viogenta ◽  
Nani Kartinah ◽  
Amalia Khairunnisa ◽  
Fathur Rahman
Keyword(s):  
Research Method ◽  
Fermented Milk ◽  
Total Acid ◽  
Fermentation Time ◽  
Milk Products ◽  
Animal Milk ◽  
Yeast Inoculum ◽  
Fermented Milk Products ◽  
Total Yeast

One of the fermented milk products, namely kefir, is increasingly popular because it has many health benefits. Peanut juice has a high enough protein content that it can be used as a substitute for animal milk. The purpose of this study was to determine the quality of peanut kefir with variations in the concentration of ragi tape inoculum and fermentation time. This research method used 3 variations in the concentration of tape yeast (1, 2 and 4%) and long fermentation time (24, 48 and 72 hours). The results showed that the highest total LAB was in 4% ragi tape inoculum with a fermentation time of 24 hours (4.4x108 cells/mL) and the lowest was in 4% tape yeast inoculum with a fermentation time of 72 hours (9.8x107 cells/mL) and total yeast between 1x104 cells/mL - 3x105 cells/mL) and alcohol produced <1%. Total acid obtained between 6% - 17.6%. The increase in total acid is proportional to the decrease in pH. The pH of the peanut kefir medium was between 3.44 - 4.12. Peanut kefir with tape yeast inoculum meets the standard requirements for fermented milk and can replace milk kefir.

Sel-Plex™, a source of organic selenium in selenised yeast protein, as a factor that influences meat quality

2016 ◽  
Vol 4 ◽  
Author(s):  
F. W. Edens ◽  
A. E. Sefton
Keyword(s):  
Cooking Quality ◽  
Enzyme System ◽  
The Body ◽  
Yeast Protein ◽  
Organic Form ◽  
Organic Selenium ◽  
Antioxidant Enzyme System ◽  
Sensory Qualities ◽  
Water Holding

SummaryThe storage and cooking quality of meat is dictated by the ability of muscle cells to effectively hold water. If this ability is diminished, then presentation at time of purchase is poorer, as the packaging fills with watery exudates (termed ‘drip loss’), which is detrimental to sales. In addition, these losses affect cooking and eating sensory qualities. It is known that antioxidants play a major role in ensuring robustness of the cell membrane in muscle, and within this, selenium (Se) plays a major part, being an essential component within an antioxidant enzyme system and its interaction with vitamin E within membranes. The following review examines the body of evidence for Se as an antioxidant to preserve water holding capacity, especially with reference to using a chemically organic form of the mineral which is akin to those forms found in natural feed materials.

scholarly journals Biotechnological starter potential for cocoa fermentation from cabruca systems / Potencial biotecnológico de leveduras starter na fermentação do cacau de sistema cabruca

2021 ◽  
Vol 7 (6) ◽  
pp. 60739-60759
Author(s):  
Carine Martins Dos Santos ◽  
Adriana Barros de Cerqueira E Silva ◽  
Eric de Lima Silva Marques ◽  
Rachel Passos Rezende ◽  
Carlos Priminho Pirovani ◽  
...  
Keyword(s):  
Molecular Typing ◽  
Economic Importance ◽  
Raw Material ◽  
Plate Method ◽  
Spontaneous Fermentation ◽  
Great Economic Importance ◽  
Yeast Inoculum ◽  
Typing Technique ◽  
Cocoa Fermentation

Cocoa is a fruit of great economic importance, being the main raw material in the manufacture of chocolate. Among the stages of pre-processing, the main and most important is the spontaneous fermentation of the cocoa pulp by microorganisms, especially the yeasts, which initiate the process and contribute to the death of the germ of the seed, releasing compounds that directly influence the quality of the final product (flavor and aroma). Poorly fermented almonds confer bitter and astringent taste on chocolate, so it is advantageous to select autochthonous yeasts with better performance in the fermentation (producing enzymes of interest in the process) to be used as inoculum starter when added in the spontaneous fermentation, where they can accelerate the fermentation and contribute to raising the quality of the product. Therefore, the objective of this work was to qualitatively determine the production of enzymes of biotechnological interest by yeasts for the fermentation of cocoa through the cup plate method, in order to select a candidate yeast inoculum and use molecular typing technique to evaluate the diversity. Many promising yeasts were identified for use as inoculum among the diverse yeast groups found.

Immunoferritin localization of intracellular antigens in positively stained frozen sections

1978 ◽  
Vol 36 (2) ◽  
pp. 168-169
Author(s):  
K. T. Tokuyasu
Keyword(s):  
Surface Tension ◽  
Water Surface ◽  
Thin Layers ◽  
The Other ◽  
Positive Staining ◽  
Frozen Sections ◽  
The Past ◽  
Ultrathin Frozen Sections ◽  
Definition Of

During the past investigations of immunoferritin localization of intracellular antigens in ultrathin frozen sections, we found that the degree of negative staining required to delineate u1trastructural details was often too dense for the recognition of ferritin particles. The quality of positive staining of ultrathin frozen sections, on the other hand, has generally been far inferior to that attainable in conventional plastic embedded sections, particularly in the definition of membranes. As we discussed before, a main cause of this difficulty seemed to be the vulnerability of frozen sections to the damaging effects of air-water surface tension at the time of drying of the sections.Indeed, we found that the quality of positive staining is greatly improved when positively stained frozen sections are protected against the effects of surface tension by embedding them in thin layers of mechanically stable materials at the time of drying (unpublished).

Lithography below 100 nm

1983 ◽  
Vol 41 ◽  
pp. 96-99
Author(s):  
L. D. Jackel
Keyword(s):  
Spatial Distribution ◽  
Electron Beam ◽  
Electron Scattering ◽  
Electron Beam Lithography ◽  
Substrate Material ◽  
Local Electron ◽  
Electron Dose ◽  
Positive Resist ◽  
Exposure Process

Most production electron beam lithography systems can pattern minimum features a few tenths of a micron across. Linewidth in these systems is usually limited by the quality of the exposing beam and by electron scattering in the resist and substrate. By using a smaller spot along with exposure techniques that minimize scattering and its effects, laboratory e-beam lithography systems can now make features hundredths of a micron wide on standard substrate material. This talk will outline sane of these high- resolution e-beam lithography techniques.We first consider parameters of the exposure process that limit resolution in organic resists. For concreteness suppose that we have a “positive” resist in which exposing electrons break bonds in the resist molecules thus increasing the exposed resist's solubility in a developer. Ihe attainable resolution is obviously limited by the overall width of the exposing beam, but the spatial distribution of the beam intensity, the beam “profile” , also contributes to the resolution. Depending on the local electron dose, more or less resist bonds are broken resulting in slower or faster dissolution in the developer.

Convergent Beam Electron Diffraction

1978 ◽  
Vol 36 (3) ◽  
pp. 304-315
Author(s):  
G. Lehmpfuhl
Keyword(s):  
Electron Diffraction ◽  
Diffraction Pattern ◽  
Crystal Surface ◽  
Diffraction Spot ◽  
Crystal Thickness ◽  
Large Area ◽  
Electron Microscopic ◽  
Additional Information ◽  
Microscopic Investigations

Introduction In electron microscopic investigations of crystalline specimens the direct observation of the electron diffraction pattern gives additional information about the specimen. The quality of this information depends on the quality of the crystals or the crystal area contributing to the diffraction pattern. By selected area diffraction in a conventional electron microscope, specimen areas as small as 1 µ in diameter can be investigated. It is well known that crystal areas of that size which must be thin enough (in the order of 1000 Å) for electron microscopic investigations are normally somewhat distorted by bending, or they are not homogeneous. Furthermore, the crystal surface is not well defined over such a large area. These are facts which cause reduction of information in the diffraction pattern. The intensity of a diffraction spot, for example, depends on the crystal thickness. If the thickness is not uniform over the investigated area, one observes an averaged intensity, so that the intensity distribution in the diffraction pattern cannot be used for an analysis unless additional information is available.

Observability of Very Thick Specimen by Using Transmission Scanning Electron Microscope

1971 ◽  
Vol 29 ◽  
pp. 26-27
Author(s):  
K. Shibatomi ◽  
T. Yamanoto ◽  
H. Koike
Keyword(s):  
Electron Microscope ◽  
Image Quality ◽  
Scanning Electron Microscope ◽  
Chromatic Aberration ◽  
Image Contrast ◽  
Objective Lens ◽  
Thick Specimen ◽  
Transmission Electron ◽  
Scanning Electron

In the observation of a thick specimen by means of a transmission electron microscope, the intensity of electrons passing through the objective lens aperture is greatly reduced. So that the image is almost invisible. In addition to this fact, it have been reported that a chromatic aberration causes the deterioration of the image contrast rather than that of the resolution. The scanning electron microscope is, however, capable of electrically amplifying the signal of the decreasing intensity, and also free from a chromatic aberration so that the deterioration of the image contrast due to the aberration can be prevented. The electrical improvement of the image quality can be carried out by using the fascionating features of the SEM, that is, the amplification of a weak in-put signal forming the image and the descriminating action of the heigh level signal of the background. This paper reports some of the experimental results about the thickness dependence of the observability and quality of the image in the case of the transmission SEM.

The Current Situation in Chemical Stabilization of Biological Materials

1972 ◽  
Vol 30 ◽  
pp. 132-133
Author(s):  
John H. Luft
Keyword(s):  
Electron Microscopy ◽  
Electron Microscope ◽  
Osmium Tetroxide ◽  
Molecular Level ◽  
Cross Linking ◽  
Chemical Stabilization ◽  
Specimen Preparation ◽  
Sufficient Condition ◽  
Radio Telescopes

With information processing devices such as radio telescopes, microscopes or hi-fi systems, the quality of the output often is limited by distortion or noise introduced at the input stage of the device. This analogy can be extended usefully to specimen preparation for the electron microscope; fixation, which initiates the processing sequence, is the single most important step and, unfortunately, is the least well understood. Although there is an abundance of fixation mixtures recommended in the light microscopy literature, osmium tetroxide and glutaraldehyde are favored for electron microscopy. These fixatives react vigorously with proteins at the molecular level. There is clear evidence for the cross-linking of proteins both by osmium tetroxide and glutaraldehyde and cross-linking may be a necessary if not sufficient condition to define fixatives as a class.

Sign in / Sign up

Export Citation Format

Share Document