Results 241 to 250 of about 8,577 (270)
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Intracellular pH of baker’s yeast
Folia Microbiologica, 1963The distribution of bromophenol blue between the cell and the medium was used to calculate the intracellular pH of yeast.
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Distribution of Potassium in Baker's Yeast
Nature, 1961BAKER'S yeast in the resting state normally contains a relatively large amount of potassium. In addition, it has been shown by a number of workers that during active metabolism (aerobic or anaerobic utilization of glucose1 or aerobic respiration of certain other substrates2) considerable net absorption of potassium can occur even though the ...
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Growth characteristics of bakers' yeast in ethanol
Biotechnology and Bioengineering, 1982AbstractThe influence of temperature (15° −40°C) and pH (2.5–6.0) on the continuous growth of bakers' yeast (Saccharomyces cerevisiae) at steady state in 1% ethanol was investigated. Optimal temperature and pH were 30°C and 4.5, respectively. The short‐term effect of ethanol concentration (0.1–10.0%) on the yeast growth was assessed in batch culture ...
K M, Wasungu, R E, Simard
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Engineering baker’s yeast: room for improvement
Trends in Biotechnology, 1999Bread making is one of the oldest food-manufacturing processes. However, it is only in the past few years that recombinant-DNA technology has led to dramatic changes in formulation, ingredients or processing conditions. New strains of baker's yeast that produce CO2 more rapidly, are more resistant to stress or produce proteins or metabolites that can ...
F, Randez-Gil, P, Sanz, J A, Prieto
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Phosphate and Salt Uptake by Bakers' Yeast
Nature, 1960UPTAKE of phosphate by Saccharomyces cervisiae has three components as indicated by first-order kinetic analysis of uptake under steady-state conditions as a function of phosphate concentration. Two of these components, having Michaelis–Menten constants K m = 10−5 and 10−3, respectively, are evident on a plot of rate of uptake m against m/phosphate ...
J E, LEGGETT, S B, HENDRICKS
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Utilization of Inorganic Sulphate by Baker's Yeast
Nature, 1959IT has been established by a number of authors that sulphate is the usual source of sulphur for many micro-organisms, and also for yeasts1. However, much remains to be elucidated about the details of sulphate uptake by the cell and its metabolism.
A, KLEINZELLER, A, KOTYK, L, KOVAC
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A Process for the Complete Fractionation of Baker’s Yeast
Journal of Chemical Technology & Biotechnology, 1996A process for the preparation of yeast-derived food additives was developed. The four products obtained, yeast protein concentrate (YPC), cell-wall protein (CWP), semi-pure glucomannan (SPG) and yeast extract, compared well with similar products, present in the current market, with respect to functional properties.
Miguel A. Otero +4 more
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1991
Bread doughs are fermented for very short periods of time with a range of 30 minutes to 4 hours. They are inoculated with 300 × 106 cells per gram and there is little or no yeast growth during the fermentation. In contrast, wine, beer, and distiller’s mashes are fermented for periods ranging from several days to several weeks. Inoculation levels are in
Gerald Reed, Tilak W. Nagodawithana
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Bread doughs are fermented for very short periods of time with a range of 30 minutes to 4 hours. They are inoculated with 300 × 106 cells per gram and there is little or no yeast growth during the fermentation. In contrast, wine, beer, and distiller’s mashes are fermented for periods ranging from several days to several weeks. Inoculation levels are in
Gerald Reed, Tilak W. Nagodawithana
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Yeast mannan, a cell wall constituent of baker's yeast
Biochimica et Biophysica Acta, 1953Abstract The dried cell wall of baker's yeast contains about 6% protein and 68% polysaccharide, consisting of approximately 34% glucan, 34% mannan and a small quantity of chitin. This essentially confirms the findings of others.
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Kinetics of biosorption of cadmium on Baker’s yeast
Bioresource Technology, 2003In the present study the kinetics of biosorption of cadmium(II) ions by deactivated protonated yeast converted to sodium form was investigated for different initial concentrations of the metal ion (10-100 ppm) and different sorbent dosages (0.1-2.0 g) at a pH of 6.5.
Padma, Vasudevan +2 more
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