Results 11 to 20 of about 17,774 (114)

Fish-breeding and biological indicators of growing Russian sturgeon early juveniles under the conditions of introducing in its diet inactivated baker’s yeast

Water bioresources and aquaculture, 2020
M.Yu. Simon, I.I. Hrytsyniak, N.L. Kolesnyk   +2 more
openaire   +2 more sources

Down-stream processing of baker's yeast (Saccharomyces cerevisiae) – Effect on nutrient digestibility and immune response in Atlantic salmon (Salmo salar)

, 2021
The increased demand for high-quality feed ingredients for the aquaculture industry has led to an increased focus on microbial ingredients as nutrient sources.
J. Hansen, Leidy X. Lagos, Peng Lei, F. E. Reveco-Urzua, B. Morales-Lange, L. D. Hansen, Marion Schiavone, L. Mydland, M. Arntzen, L. Mercado, Ricardo Tavares Benicio, M. Øverland   +11 more
semanticscholar   +1 more source

ENRICHMENT OF YEAST WITH MICROELEMENTS AS AN OPPORTUNITY TO ELIMINATE MICRONUTRIENT DEFICIENCY IN NUTRITION

X Международная конференция молодых ученых: биоинформатиков, биотехнологов, биофизиков, вирусологов и молекулярных биологов — 2023: Cб. тез., 2023
Studies in the field of micronutrient enrichment of yeast with 4 different trace elements: iron (Fe), copper (Cu), zinc (Zn), chromium (Cr) were carried out.
T. Yuraskina, E. Sokolova, N. Fursova, E. Serba   +3 more
semanticscholar   +1 more source

Yeast interfering RNA larvicides targeting neural genes induce high rates of Anopheles larval mortality

Malaria Journal, 2017
Background Although larviciding can reduce the number of outdoor biting malaria vector mosquitoes, which may help to prevent residual malaria transmission, the current larvicide repertoire is faced with great challenges to sustainability.
Keshava Mysore, Limb K. Hapairai, Longhua Sun, Elizabeth I. Harper, Yingying Chen, Kathleen K. Eggleson, Jacob S. Realey, Nicholas D. Scheel, David W. Severson, Na Wei, Molly Duman-Scheel   +10 more
doaj   +1 more source

Differences in the Thermal Inactivation Properties of Lysyl and Arginyl Transfer Ribonucleic Acid Synthetases of Bakers' Yeast

Journal of Biological Chemistry, 1970
Abstract An investigation was made of the thermal inactivation of lysyl-tRNA synthetase (l-lysine:tRNA ligase (AMP), EC 6.1.1.6) 400-fold purified from bakers' yeast. During heat inactivation at pH 7.2, 45°, the enzyme was stabilized by the presence of l-lysine or by ATP and MgCl2.
V, Chlumecka, S K, Mitra, P, D'Obrenan, C J, Smith   +3 more
openaire   +2 more sources

A Residue Critical for Flavin Binding in Flavocytochrome b₂ from Baker's Yeast [PDF]

European Journal of Biochemistry, 1982
The reagent 2‐keto‐3‐butynoic acid is the product formed in the reaction between the suicide reagent 2‐hydroxy‐3‐butynoate and a number of flavoproteins. We describe in this paper the inactivation of flavin‐free flavocytochrome b2 by 2‐keto‐3‐butynoate, in a rapid reaction which introduces 0.9 mol reagent for total inactivation.
D, Pompon, F, Lederer
openaire   +2 more sources

Release Process of Enzymes from Baker's Yeast Accompanied with Inactivation by Disruption in Agitating Bead Mill.

Journal of the Society of Powder Technology, Japan, 2002
Release process of enzymes from baker's yeast accompanied by inactivation was experimentally investigated by using an agitating bead mill. The enzymes examined were Alkaline phosphatase and alcohol dehydrogenase. As a result, the disruption rate of yeast was directly proportional to the product of the concentration of undisrupted yeast and agitating ...
Morohashi, Shoichi, Adachi, Kazuhito, Nomura, Sachiko, Hase, Rieko, Hatakeyama, Hideaki, Hoshino, Kazuhiro   +5 more
openaire   +2 more sources

Reducing acrylamide in fried potato pancake using baker's yeast, lactobacilli and microalgae

, 2015
In preparation of fried potato pancake, dough was fermented with six strains of lactic acid bacteria (Lactobacillus plantarum, Lactobacillus delbrueckii, Lactobacillus helveticus, Lactobacillus acidophilus, Lactobacillus reuteri and Lactobacillus casei ...
G. Mousavinejad, K. Rezaei, F. Khodaiyan
semanticscholar   +1 more source

Molecular Responses of Saccharomyces cerevisiae to Growth Under Conditions of Increasing Corn Syrup and Decreasing Molasses

Fermentation
Molasses, a by-product of raw sugar production, is widely used as a cost-effective carbon and nutrient source for industrial fermentations, including the production of baker’s yeast (Saccharomyces cerevisiae).
Binbin Chen, Yu Chyuan Heng, Sharifah Nora Ahmad Almunawar, Elvy Riani Wanjaya, Untzizu Elejalde, Sandra Kittelmann   +5 more
doaj   +1 more source

Lure-and-Kill Yeast Interfering RNA Larvicides Targeting Neural Genes in the Human Disease Vector Mosquito Aedes aegypti

Scientific Reports, 2017
New mosquito control strategies are vitally needed to address established arthropod-borne infectious diseases such as dengue and yellow fever and emerging diseases such as Zika and chikungunya, all of which are transmitted by the disease vector mosquito ...
Limb K Hapairai, Keshava Mysore, Yingying Chen, Elizabeth I. Harper, Max P. Scheel, Alexandra M. Lesnik, Longhua Sun, D. Severson, Na Wei, M. Duman-Scheel   +9 more
semanticscholar   +1 more source