Optimization of Brewer’s Yeast Quantity in Liquid and Gel Larval Diets for the Mediterranean Fruit Fly [PDF]
Insects, 2023 Several artificial larval diets have been developed, evaluated and used for mass-rearing of the Mediterranean fruit fly (medfly), Ceratitis capitata (Wiedemann) (Diptera: Teprhitidae).
Paraschos N. Prekas +5 more
doaj +2 more sources
Wheat gluten hydrolysates promotes fermentation performance of brewer’s yeast in very high gravity worts [PDF]
Bioresources and Bioprocessing, 2021 The effects of wheat gluten hydrolysates (WGH) and their ethanol elution fractions obtained on XAD-16 resin on physiological activity and fermentation performance of brewer’s yeast during very-high-gravity (VHG) worts fermentation were investigated.
Huirong Yang +3 more
doaj +2 more sources
Biogas Production from Brewer’s Yeast Using an Anaerobic Sequencing Batch Reactor [PDF]
Food Technology and Biotechnology, 2017 Renewable energy sources are becoming increasingly important in the beverage and food industries. In the brewing industry, a significant percentage of the used raw materials finishes the process as secondary resource or waste.
Gregor Drago Zupančič +2 more
doaj +2 more sources
Effect of brewer’s yeast or beta-glucan on breast milk supply following preterm birth: the BLOOM study – protocol for a multicentre randomised controlled trial [PDF]
International Breastfeeding JournalBackground Many individuals who experience preterm birth struggle with early breast milk supply, which can translate into suboptimal longer-term breastfeeding outcomes.
Luke E. Grzeskowiak +7 more
doaj +2 more sources
Impact of agro-industrial by-products on nutritional value and microbiota composition of black soldier fly larvae [PDF]
Frontiers in MicrobiologyIn this study, interrelations between agro-industrial by-products, black soldier fly larvae (BSFL) rearing, and associated microbiota were investigated.
Martina Kieβling +8 more
doaj +2 more sources
The examination of parameters for lactic acid fermentation and nutritive value of fermented juice of beetroot, carrot and brewer’s yeast autolysate [PDF]
Journal of the Serbian Chemical Society, 2004 The conditions for lactic acid fermentation based on a mixture of beetoot juice (Beta vulgaris L) and carrot juice (Daucus carota L) and different content of brewer’s yeast autolysate with Lactobacillus plantarum A112 and with Lactobacillus acidophilus ...
Rakin Marica +3 more
doaj +1 more source
Investigation of zinc biosorption by brewer's yeast cells [PDF]
Zbornik Matice Srpske za Prirodne Nauke, 2005 The highest amount of zinc (= 90%) is bound after 3 hrs of contact at low initial (total) concentrations of zinc in suspension of yeast, 10-100 mg/l at 10-30°C.
Dodić Siniša N. +2 more
doaj +1 more source
Activation of waste brewer's yeast Saccharomyces cerevisiae for bread production [PDF]
Zbornik Matice Srpske za Prirodne Nauke, 2005 The waste brewer's yeast S. cerevisiae (activated and non-activated) was compared with the commercial baker's yeast regarding the volume of developed gas in dough, volume and freshness stability of produced bread.
Popov Stevan D. +4 more
doaj +1 more source
Effect of Environmental Stress Factors and Recycling on the Lipid Composition of Brewer’s Yeast Mitochondria [PDF]
Kemija u Industriji, 2017 The aim of this study was to investigate alterations in the content and composition of mitochondrial lipids of brewer’s yeast, which occur during brewing and repetitive recycling.
Gordana Čanadi Jurešić +4 more
doaj +1 more source
Brewing and the taxonomy of brewer's yeast.
Kvasný průmysl, 2007 The review deals with the history, methods and current state of brewer's yeast taxonomy. An important factor in ensuring standard quality of finished beer is the use of pure yeast cultures in the production.Yeast used to be classified on the basis of its
Dagmar MATOULKOVÁ, Jan ŠAVEL
doaj +1 more source