scholarly journals COMPARATIVE STUDY OF SUGAR CONTENT FROM DIFFERENT FRUIT JUICES USING SACCHAROMYCES CEREVISIAE.

2017 ◽  
Vol 5 (6) ◽  
pp. 664-667
Author(s):  
Indu Mehta ◽  
◽  
Nidhi Mittal ◽  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Comparative Study ◽  
Sugar Content ◽  
Fruit Juices

scholarly journals Teas, dietary supplements and fruit juices: A comparative study regarding antioxidant activity and bioactive compounds

LWT ◽  
2012 ◽  
Vol 49 (2) ◽  
pp. 324-328 ◽  
Author(s):  
A.S.G. Costa ◽  
M.A. Nunes ◽  
I.M.C. Almeida ◽  
M.R. Carvalho ◽  
M.F. Barroso ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Comparative Study ◽  
Dietary Supplements ◽  
Bioactive Compounds ◽  
Fruit Juices

Immunological evidence for structural homology between Drosophila melanogaster (S14), rabbit liver (S12), Saccharomyces cerevisiae (S25), Bacillus subtilis (S6), and Escherichia coli (S6) ribosomal proteins

1984 ◽  
Vol 4 (11) ◽  
pp. 2535-2539
Author(s):  
W Y Chooi ◽  
E Otaka
Keyword(s):  
Escherichia Coli ◽  
Saccharomyces Cerevisiae ◽  
Drosophila Melanogaster ◽  
Bacillus Subtilis ◽  
Comparative Study ◽  
Ribosomal Proteins ◽  
Rabbit Liver ◽  
Antigenic Determinants ◽  
Structural Homology ◽  
Specific Antibodies

Specific antibodies directed against Drosophila melanogaster acidic ribosomal protein S14 were used in a comparative study of eucaryotic and procaryotic ribosomes by immunoblotting and enzyme-linked immunosorbent assays. Common antigenic determinants and, thus, structural homology were found between D. melanogaster, Saccharomyces cerevisiae (S25), rabbit liver (S12), Bacillus subtilis (S6), and Escherichia coli (S6) ribosomes.

scholarly journals Performance of Saccharomyces cerevisiae Strains to Ferment Sugarcane Juice

2019 ◽  
Vol 31 (12) ◽  
pp. 2885-2890
Author(s):  
Pallavi S. Patil ◽  
Umesh B. Deshannavar
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sugar Content ◽  
Soluble Solids ◽  
Alcohol Production ◽  
Total Sugar Content ◽  
Overall Acceptability ◽  
Titrable Acidity ◽  
Volatile Acidity ◽  
Physico Chemical ◽  
Total Alcohol

In the present study, four Saccharomyces cerevisiae strains S. cerevisiae (NCIM 3200), S. cerevisiae (NCIM 3045), S. cerevisiae (baker′s yeast) and S. cerevisiae (EC1118) have been used and compared for their capability to ferment sugars from the juice of sugarcane (of variety CO 86032) for production of sugarcane wine. The growth pattern of each strain was studied followed by the fermentation at optimized conditions such as pH and temperature. The strains′ potential to produce sugarcane wine has been compared in terms of their sugar consumption, alcohol production, titrable acidity and volatile acidity production with respect to permissible amounts given by Indian Regulations. Saccharomyces cerevisiae (EC1118) performed better in fermentation among other compared Saccharomyces strains at the optimum temperature of 28 ºC, optimum pH 5, total soluble solids of 18 ºBrix and total sugar content of 185 g/L. Analysis of sugarcane wine fermented by Saccharomyces cerevisiae (EC1118) has pH, 3.57, total alcohol content, 13.55 ± 1.77 %, titrable acidity, 8.30 ± 0.01 g/L and volatile acidity, 0.84 ± 0.00 g/L. The overall acceptability from sensory analysis supports the above physico-chemical analysis results of sugarcane wine.

scholarly journals Immunological evidence for structural homology between Drosophila melanogaster (S14), rabbit liver (S12), Saccharomyces cerevisiae (S25), Bacillus subtilis (S6), and Escherichia coli (S6) ribosomal proteins.

1984 ◽  
Vol 4 (11) ◽  
pp. 2535-2539 ◽  
Author(s):  
W Y Chooi ◽  
E Otaka
Keyword(s):  
Escherichia Coli ◽  
Saccharomyces Cerevisiae ◽  
Drosophila Melanogaster ◽  
Bacillus Subtilis ◽  
Comparative Study ◽  
Ribosomal Proteins ◽  
Rabbit Liver ◽  
Antigenic Determinants ◽  
Structural Homology ◽  
Specific Antibodies

Specific antibodies directed against Drosophila melanogaster acidic ribosomal protein S14 were used in a comparative study of eucaryotic and procaryotic ribosomes by immunoblotting and enzyme-linked immunosorbent assays. Common antigenic determinants and, thus, structural homology were found between D. melanogaster, Saccharomyces cerevisiae (S25), rabbit liver (S12), Bacillus subtilis (S6), and Escherichia coli (S6) ribosomes.

scholarly journals Genetic and Phenotypic Characterisation of a Saccharomyces cerevisiae Population of ‘Merwah’ White Wine

2019 ◽  
Vol 7 (11) ◽  
pp. 492 ◽  
Author(s):  
Nadine Feghali ◽  
Warren Albertin ◽  
Edouard Tabet ◽  
Ziad Rizk ◽  
Angela Bianco ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Genetic Diversity ◽  
Alcoholic Fermentation ◽  
Sugar Content ◽  
Wine Yeast ◽  
Pilot Scale ◽  
White Wine ◽  
High Genetic Diversity ◽  
Volatile Acidity ◽  
Phenotypic Characterisation

The study of yeast biodiversity represents an important step in the preservation of the local heritage, and this work in particular has an innovative character since no further studies have investigated ‘Merwah’, one of the main grape varieties used in winemaking in Lebanon. To gain deeper knowledge of the genetic diversity and population structure of native Saccharomyces cerevisiae wine strains, 202 isolates were collected during spontaneous alcoholic fermentation of eight must/wine samples of cultivar ‘Merwah’, over two consecutive years (2016, 2017) in a traditional winery in Mount Lebanon (1400 m a.s.l.). The isolates were identified as S. cerevisiae on the basis of their morphology and preliminary sequence analysis of their internal transcribed spacer (ITS) PCR. They were then characterised at the strain level by interdelta PCR and genotyped using multiplex PCR reactions of 12 microsatellite markers. High genetic diversity was observed for the studied population. To select potential yeast starter strains from this population, micro-fermentations were carried out for 22 S. cerevisiae strains that were selected as representative of the ‘Merwah’ wine yeast population in order to determine their technological and oenological properties. Three indigenous yeast strains might represent candidates for pilot-scale fermentation in the winery, based on relevant features such as high fermentation vigour, low production of volatile acidity and H2S and low residual sugar content at the end of alcoholic fermentation.

Comparison of Bacterial and Yeast Ethanol Fermentation Yield from Rice Straw

2011 ◽  
Vol 347-353 ◽  
pp. 2541-2544
Author(s):  
Benjarat Laobussararak ◽  
Warawut Chulalaksananukul ◽  
Orathai Chavalparit
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Enzymatic Hydrolysis ◽  
Rice Straw ◽  
Zymomonas Mobilis ◽  
Ethanol Yield ◽  
Sugar Content ◽  
Alkali Pretreatment ◽  
Yeast Saccharomyces Cerevisiae ◽  
Pretreatment Condition ◽  
Theoretical Yield

This study was to investigate the fermentation of rice straw using various microorganisms, i.e., the bacterium Zymomonas mobilis, a distillery yeast Saccharomyces cerevisiae and a co-culture of Zymomonas mobilis and Saccharomyces cerevisiae. Rice straw was pretreated with alkaline and followed by enzymatic hydrolysis using cellulase before fermentation by the bacterium and a distillery yeast. Results show that alkali pretreatment is appropriate for rice straw since this pretreatment condition can produce the maximum cellulose of 88.96% and reducing sugar content of 9.18 g/l. Furthermore, the ethanol yield after enzymatic hydrolysis (expressed as % theoretical yield) was 15.94-19.73% for the bacterium, 20.48-35.70% for yeast and 21.56-29.89% for co-culture. Therefore, the distillery yeast was a suitable microorganism for ethanol production from rice straw.

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