Results 191 to 200 of about 7,269 (242)
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1995
Yeast is the most important microorganism for producing fermented beverages. The growth and multiplication of this living organism are inseparable from the metabolic processes that produce ethanol, carbon dioxide, and the whole range of metabolic products that contribute to the flavor of the finished product.
Michael J. Lewis, Tom W. Young
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Yeast is the most important microorganism for producing fermented beverages. The growth and multiplication of this living organism are inseparable from the metabolic processes that produce ethanol, carbon dioxide, and the whole range of metabolic products that contribute to the flavor of the finished product.
Michael J. Lewis, Tom W. Young
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1991
The history of beer brewing reaches into the oldest records of humankind. From documents and inscriptions found in Egyptian tombs, it appears that beer, once known as “barley wine,” was produced by the ancient civilizations as much as five thousand years ago.
Gerald Reed, Tilak W. Nagodawithana
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The history of beer brewing reaches into the oldest records of humankind. From documents and inscriptions found in Egyptian tombs, it appears that beer, once known as “barley wine,” was produced by the ancient civilizations as much as five thousand years ago.
Gerald Reed, Tilak W. Nagodawithana
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FLOCCULATION OF BREWER'S YEAST
Journal of the Institute of Brewing, 1970Analyses of cell walls isolated from flocculent and non-flocculent strains of Saccharomyces cerevisiae revealed no appreciable differences in the levels of major components. Fractionation using ethylenediamine according to the method of Korn & Northcote furnished a Fraction A from flocculent walls which had higher levels of phosphorus than that from ...
T. P. Lyons, J. S. Hough
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Zinc Toxicity in Brewer's Yeast
Nature, 1963ZINC toxicity is known to reduce the levels of the haem enzymes cytochrome oxidase and catalase in the rat1 and in the larvae of the rice moth Corcyra cephalonica2. This communication reports observations made on cytochrome oxidase levels in and fermentation by Saccharomyces carlsbergensis after growth in media containing toxic concentrations of ionic ...
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Brewer's yeast and sugarcane yeast as protein sources for dogs
Journal of Animal Physiology and Animal Nutrition, 2013SummaryBrewer's yeast (BY), autolysed sugarcane yeast (ASCY) and integral sugar cane yeast (ISCY) were studied in two experiments as ingredients for dog diets. In the first experiment, 28 dogs were randomly assigned to four diets; one reference diet and three test diets containing 15% ofBY,ASCYorISCYand 85% of the reference diet (as‐fed basis).
Martins, M. S. +6 more
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Peptide-bound polynucleotides in brewers' yeast
Biochimica et Biophysica Acta, 1961Abstract The mixture of peptidyl-nucleotidates isolated from brewers' yeast at various stages of growth has been fractionated by means of chromatography on paper and on ion-exchange resins. In addition to the previously isolated phosphoanhydrides of either uridine 5′-phosphate or 3′-(5′-adenylyl)-uridine 5′-phosphate with peptides, concentrates ...
J W, DAVIES, G, HARRIS, G E, NEAL
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International Journal of Biochemistry, 1978
Abstract 1. 1. Inorganic pyrophosphatase is mainly located in the hyaloplasm for both brewer's and baker's yeast. 2. 2. Extensive purification of brewer's yeast pyrophosphatase results in the separation of three active forms of the enzyme. 3. 3. The isoelectric point of all the three enzymes is close to 5.0. 4. 4. The molecular weight
V N, Kasho, S M, Avaeva
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Abstract 1. 1. Inorganic pyrophosphatase is mainly located in the hyaloplasm for both brewer's and baker's yeast. 2. 2. Extensive purification of brewer's yeast pyrophosphatase results in the separation of three active forms of the enzyme. 3. 3. The isoelectric point of all the three enzymes is close to 5.0. 4. 4. The molecular weight
V N, Kasho, S M, Avaeva
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Ethanol tolerance of immobilized brewers' yeast cells
Applied Microbiology and Biotechnology, 1995A method based on the survival of yeast cells subjected to an ethanol or heat shock was utilized to compare the stress resistance of free and carrageenan-immobilized yeast cells. Results demonstrated a significant increase of yeast survival against ethanol for immobilized cells as compared to free cells, while no marked difference in heat resistance ...
S, Norton, K, Watson, T, D'Amore
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The uptake of inorganic sulphate by a brewer’s yeast
Folia Microbiologica, 1963The uptake of35S-labelled inorganic sulphate by a brewer’s yeast has been examined. Optimum uptake by cell suspensions required the presence in the medium of glucose, ammonium ions and citrate. The omission of phosphate produced little or no effect.
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Flocculation of brewer’s lager yeast
1993Abstract Flocculation behaviour and its mechanism of brewer’s yeast (NewFlo) are studied by integrated research on biochemical, molecular genetically and physiological aspects of floe-formation during beer fermentation. Results show that besides the exposure of a protein (lectin) and its receptor (mannan), hydrophobicity of the cells ...
Paul C van der Aar +2 more
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