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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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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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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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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Metagenetic Analysis for Microbial Characterization of Focaccia Doughs Obtained by Using Two Different Starters: Traditional Baker’s Yeast and a Selected Leuconostoc citreum Strain [PDF]
Foods, 2021 Lactic acid bacteria (LAB) decisively influence the technological, nutritional, organoleptic and preservation properties of bakery products. Therefore, their use has long been considered an excellent strategy to improve the characteristics of those goods.
Massimo Ferrara +4 more
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Attitudes towards and experiences with sourdough and baker’s yeast bread amongst participants in a randomised controlled trial: a qualitative study [PDF]
Food & Nutrition Research, 2022 Background: Bread is an important source of dietary fibre. However, an increasing number of individuals exclude bread from their habitual diet for various reasons.
Lisa Garnweidner-Holme +9 more
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Baker’s Yeast Sensitizes Metastatic Breast Cancer Cells to Paclitaxel In Vitro [PDF]
Integrative Cancer Therapies, 2018 Our earlier studies have demonstrated that phagocytosis of baker’s yeast ( Saccharomyces cerevisiae ) induces apoptosis in different cancer cell lines in vitro and in vivo.
Nariman K. Badr El-Din PhD +3 more
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Influence of Leavening Agent on the Stability of Bioactive Compounds and Antioxidant Capacity of Gluten-Free Bread with Beetroot By-Product [PDF]
MoleculesBeetroot by-product (BBP), an industrial residue rich in bioactive compounds, offers a sustainable solution to reduce food waste while enhancing the nutritional profile.
Carmen Molina-Montero +3 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
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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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