Baker’s Yeast-Based Microbial Fuel Cell Mediated by 2-Methyl-1,4-Naphthoquinone [PDF]
Membranes, 2021 Microbial fuel cell (MFC) efficiency depends on charge transfer capability from microbe to anode, and the application of suitable redox mediators is important in this area.
Juste Rozene +4 more
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Role of Elm1, Tos3, and Sak1 Protein Kinases in the Maltose Metabolism of Baker’s Yeast [PDF]
Frontiers in Microbiology, 2021 Glucose repression is a key regulatory system controlling the metabolism of non-glucose carbon source in yeast. Glucose represses the utilization of maltose, the most abundant fermentable sugar in lean dough and wort, thereby negatively affecting the ...
Xu Yang +11 more
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Effect of overexpression of SNF1 on the transcriptional and metabolic landscape of baker’s yeast under freezing stress [PDF]
Microbial Cell Factories, 2021 Background Freezing stress is the key factor that affecting the cell activity and fermentation performance of baker’s yeast in frozen dough production. Generally, cells protect themselves from injury and maintain metabolism by regulating gene expression ...
Lu Meng +5 more
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Enhanced Biosorption and Recovery of Copper and Zinc from Acetic Acid-Extracted Livestock Wastewater Sludge Using Baker’s Yeast [PDF]
AnimalsThis study aims to develop a novel use of baker’s yeast in biosorption as a sustainable metal recovery process for cost-effective and practical applications in recovering copper and zinc from waste gravity-thickened sludge generated at livestock ...
Jung-Jeng Su +2 more
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Baker’s Yeast (Saccharomyces cerevisiae) and its application on poultry’s production and health: A review [PDF]
Iraqi Journal of Veterinary Sciences, 2023 The poultry population has substantially grown in recent years, and measures to ensure meat quality have also improved significantly. The exponential growth of the human population eventually resulted in increasing meat demand.
Nguyen H. Qui
doaj +1 more source
Fermentation, 2021 Saccharomyces cerevisiae remains the baker’s yeast of choice in the baking industry. However, its ability to ferment cereal flour sugars and accumulate CO2 as a principal role of yeast in baking is not as unique as previously thought decades ago.
Nerve Zhou +2 more
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THE QUALITY OF RED WINE FROM VRANEC, MERLOT AND FRANKOVKA FERMENTED BY COMMERCIAL AND BAKER'S YEASTS
Journal of Agriculture and Plant Sciences, 2023 The aim of this study is determination of the quality of red wines from grape varieties Vranec, Merlot and Frankovka fermented by wine yeasts from the French manufacturer SELECTYS® LA DÉLICIEUSE and baker's yeast seeded in a ratio of 0.25 g/L.
Fidanka Ilieva +4 more
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Egyptian Journal of Biological Pest Control, 2020 Background The successful rearing of predators or parasitoids is one of the most important elements in biological control programs. The dried fruit mite, Carpoglyphus lactis (L.), can be used as an alternative prey for the phytoseiid predatory mite ...
Phyu Phyu San +3 more
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Mass culture of the rotifer Brachionus plicatilis under laboratory condition
المجلة العراقية للاستزراع المائي, 2022 In the present study the rotifer Brachionus plicatilis was cultured under controlled laboratory conditions, in Marine Science Center, Dept. of Marine Biology, the temperature was 22 ºC.
S. A. Khathem +2 more
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EFFECTS OF CU, MN, PB AND CD ON THE TECHNOLOGICAL PROPERTIES OF BAKER'S YEAST (IN VITRO STUDY). [PDF]
Journal of Food and Dairy Sciences, 2009 Effect of different concentrations of heavy metals (Cu, Mn, Pb and Cd) on four parameters of baker's yeast (yield, total viable cells, protein content and fermentation power) representing their technological properties were tested.
G. N. Abdel-Rhaman +3 more
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