Results 211 to 220 of about 128,107 (260)

Dried Yeast: Impact of Dehydration and Rehydration on Brewing Yeast DNA Integrity

Journal of the American Society of Brewing Chemists, 2010
As a consequence of fluidized bed drying, yeast cells may be exposed to a series of physiological stresses, of which the most evident is water loss.
David M. Jenkins, Chris D. Powell, Katherine A. Smart   +2 more
openaire   +3 more sources

EXTRACTABILITY OF VITAMIN AND NUCLEOTIDE COMPOUNDS FROM DRIED YEAST AND VITAMINIZED DRIED YEAST

Journal of the Institute of Brewing, 1965
Between 5° and 30° C. extratability of thiamine from dried yeast was less than 25%; this value rose at higher temperatures to nearly 100% at 60° C. At low temperatures about half of the extracted thiamine was in the form of diphosphothiamine; as the temperature rose free thiamine increased to about 90% of the total.
Heikki Suomalainen, Erkki Oura, Turo Linnahalme   +2 more
openaire   +1 more source

Serial Repitching of Dried Lager Yeast

Journal of the American Society of Brewing Chemists, 2010
To demonstrate the suitability of active dried yeast (ADY) for serial repitching, dried and wet yeast slurries derived from the same strain were analyzed for five consecutive fermentations (G0―G4). In each instance, cell viability was determined prior to pitching, while yeast performance was assessed by analyzing fermentation profiles and the ...
Chris Powell, Tobias Fischborn
openaire   +1 more source

Active dried baker's yeast

International Journal of Food Science & Technology, 1971
SummaryBy choice of nutrients and inhibitors a study of fermentation of mono‐ and disaccharides by dried baker's yeast has been made. It is concluded that in the development of a maximal fermentation by this yeast at least three systems may be involved.
openaire   +1 more source

Effect of devitrification on the survival and resistance of dried Saccharomyces cerevisiae yeast

Applied Microbiology and Biotechnology, 2021
Yeasts are anhydrobiotes that accumulate large amounts of trehalose, which is involved in the vitrification of the cytoplasm during drastic desiccation. The effect of devitrification, which can be induced by the transient exposure of desiccated yeasts to increased humidity or elevated temperature, on the survival of yeast has been studied.
Ribert, Pauline, Dupont, Sébastien, Roudaut, Gaëlle, Beney, Laurent   +3 more
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Brewery fermentations with dried lager yeast

1997
Abstract Dried yeast offers several advantages in storage and handling over fresh wet yeast. The brewing performance of a yeast propagated and dried using a specific technology was compared with that of the same strain of fresh yeast from pilot brewery fermentations.
R E Muller, S Fels, Y Gosselin
openaire   +1 more source

The speed-controlling reactions in fermentation of quickly dried yeast

Archives of Biochemistry and Biophysics, 1951
Abstract Several factors which influence the speed of fermentation of quickly dried yeast are investigated. If the yeast is washed and the bulk of coenzymes and phosphate is removed, addition of 0.5 μmole diphosphopyridine nucleotide (DPN) and 0.5 μmole adenosine triphosphate (ATP) per cc. is necessary for maximal speed.
O, MEYERHOF, A, KAPLAN
openaire   +2 more sources

Evidence for hexose transport in acetone-dried yeast

Archives of Biochemistry and Biophysics, 1961
Abstract The effects of several glucose analogs on metabolism were studied in intact, nongrowing baker's yeast and in a lyophilized, acetone-extracted “dried” yeast. The fermentation of any one of the sugars, glucose, fructose, or mannose, was inhibited equally by 2-deoxyglucose in the two types of yeast.
openaire   +2 more sources