Results 1 to 10 of about 1,109,073 (341)

Taste Characteristics Analysis of Compound Umami Products Based on Free Amino Acids and Sensory Evaluation of Umami Taste

Shipin gongye ke-ji, 2023
Currently, compound umami products in China are in the initial stage of development, which have not formed a systematic study yet. Hence, 12 kinds of commercially available compound umami products were analyzed for 17 free amino acids.
Xin LIU, Zhengfang LIU, Yan ZHANG, Yu FU, Yuhao ZHANG, Xibei ZHANG, Qi YU, Fengbing ZHANG, Gang JIE   +8 more
doaj   +1 more source

Glutathione-rich yeast hydrolysate makes the contributions to growth performance, healthy of Pacific white shrimp (Litopenaeus vannamei), and helps shrimp resist nitrite stress

Aquaculture Reports, 2023
Seven diets were formulated to investigate the effects of glutathione-rich yeast hydrolysate (GYH) on growth performance, antioxidant capacity, and innate immunity of Litopenaeus vannamei.
Jiandong Chen, Fan Yang, Tao Cheng, Jianhua Yi, Zhilong Yang, Zhaowen Li, Beiping Tan, Shuyan Chi   +7 more
doaj   +1 more source

Study on Salt Reduction of Yeast Extract and Its Application in Broth Powder

Shipin gongye ke-ji, 2022
In this paper, several yeast extracts (YE) were taken as the main material to explore their function in salt reduction and effect in reducing salt in stock flavoring powder.
Jian XIONG, Xianwu QIN, lina LI, Hui GUO, Pei LI   +4 more
doaj   +1 more source

The Sensorial and Chemical Changes in Beer Brewed with Yeast Genetically Modified to Release Polyfunctional Thiols from Malt and Hops

Fermentation, 2022
The biotransformation of hop aroma, particularly by the cysteine S-conjugate beta-lyase enzyme (CSL), has been a recent topic of tremendous interest among brewing scientists and within the brewing community.
Richard W. Molitor, Jeremy I. Roop, Charles M. Denby, Charles J. Depew, Daniel S. Liu, Sara E. Stadulis, Thomas H. Shellhammer   +6 more
doaj   +1 more source

Nutritional Values and Bio-Functional Properties of Fungal Proteins: Applications in Foods as a Sustainable Source

Foods, 2023
From the preparation of bread, cheese, beer, and condiments to vegetarian meat products, fungi play a leading role in the food fermentation industry. With the shortage of global protein resources and the decrease in cultivated land, fungal protein has ...
Ku Li, Kaina Qiao, Jian Xiong, Hui Guo, Yuyu Zhang   +4 more
doaj   +1 more source

Absorbance Spectroscopy of Heads, Hearts and Tails Fractions in Fruit Spirits

Beverages, 2021
There is a large economic interest to characterize heads, hearts and tails fractions during fruit spirit distillation by simple, fast, low-volume and low-cost analytical methods.
Jens Bohn, Simon Roj, Luis Hoppert, Daniel Heller, Daniel Einfalt   +4 more
doaj   +1 more source

The Multiple Functions of Rho GTPases in Fission Yeasts

Cells, 2021
The Rho family of GTPases represents highly conserved molecular switches involved in a plethora of physiological processes. Fission yeast Schizosaccharomyces pombe has become a fundamental model organism to study the functions of Rho GTPases over the ...
Jero Vicente-Soler, Teresa Soto, Alejandro Franco, José Cansado, Marisa Madrid   +4 more
doaj   +1 more source

Yeasts

Microbiology Spectrum, 2016
ABSTRACT Yeasts are unicellular organisms that reproduce mostly by budding and less often by fission. Most medically important yeasts originate from Ascomycota or Basidiomycota. Here, we review taxonomy, epidemiology, disease spectrum, antifungal drug susceptibility patterns of medically important yeast, laboratory diagnosis, and diagnostic ...
Sean X, Zhang, Nathan P, Wiederhold
openaire   +2 more sources

Development of engineered Candida tropicalis strain for efficient corncob-based xylitol-ethanol biorefinery

Microbial Cell Factories, 2023
Background Xylitol has a wide range of applications in the pharmaceuticals, cosmetic, food and beverage industry. Microbial xylitol production reduces the risk of contamination and is considered as environment friendly and sustainable compared to the ...
Anup Kumar Singh, Farha Deeba, Mohit Kumar, Sonam Kumari, Shahid Ali Wani, Tanushree Paul, Naseem A. Gaur   +6 more
doaj   +1 more source

Yeast Extract: Characteristics, Production, Applications and Future Perspectives

Journal of Microbiology and Biotechnology, 2022
Yeast extract is a product prepared mainly from waste brewer’s yeast, which is rich in nucleotides, proteins, amino acids, sugars and a variety of trace elements, and has the advantages of low production cost and abundant supply of raw material ...
Zekun Tao, Haibo Yuan, Meng Liu, Qian Liu, S. Zhang, Hongling Liu, Yi Jiang, Di Huang, Tengfei Wang   +8 more
semanticscholar   +1 more source