Results 91 to 100 of about 272,491 (207)

Soybean-Extract and Cane Molasses for Active Dried Yeast Production

Journal of Mathematical and Fundamental Sciences, 2019
. Extract of germinating soybeans was used as enrichment in a medium of blackstrap cane molasses for producing active dried yeast. Optimum amount of soybeans and optimum germination time has been investigated.
Ko Swan Djien, Oei Ping Jauw
doaj  

FERMENTATIVE TECHNOLOGICAL RESEARCH FOR OBTAINING ZINC ENRICHED YEASTS

Nonconventional Technologies Review, 2018
The influence of inorganic zinc solution at different time of cultivation on zinc accumulated in yeast biomass was tested. It has been noticed that there are yeasts which ferment glucose and sucrose as carbon source.
Iuliana Diana Barbulescu, Marta Uveges, Mihaela Begea, Laszlo Abranko, Mihaly Dernovics, Daniela Eliza Marin, Hajnalka Hingyi, Eva Csavajda, Zsuzsa Jokai, Mihaela Violeta Ghica, Simona Ioana Marinescu, Vasile Bunduc, Radian Nicolae Negrila   +12 more
doaj  

Oven-dried microbial culture for improved backslopping fermentation

Cogent Food & Agriculture
Backslopping fermentation, which uses a portion of previously fermented products as a starter, offers several advantages over spontaneous fermentation. This study utilized well characterized microbial cultures to produce a dried fermented dough, designed 
Marcel Houngbédji, E. C. Gilas Dahissiho, B. Pélagie Agbobatinkpo, S. Augustin Djogbe, Charles Parkouda, Sègla Wilfrid Padonou, D. Joseph Hounhouigan   +6 more
doaj   +1 more source

Biological activity of Citrus spp. metabolites on Ceratitis capitata (Wiedemann). [PDF]

, 2012
The Mediterranean fruit fly (medfly), Ceratitis capitata (Wiedemann) (Diptera: Tephritidae), is one of the most injurious pest at global level. During the last years, several electrophysiological and behavioural studies have been carried out in order to ...
Bruno, Maurizio, Caleca, Virgilio, De Cristofaro, Antonio, Faraone, Nicoletta, Vitagliano, Silvia   +4 more
core  

Fermentation by Dried Yeast Preparations [PDF]

Biochemical Journal, 1925
openaire   +2 more sources

Low-Temperature Winemaking by Thermally Dried Immobilized Yeast on Delignified Brewer’s Spent Grains

Food Technology and Biotechnology, 2011
Preservation, risk of contamination, transportation and storage costs (e.g. refrigeration) are the main problems associated with wet, active starter cultures such as yeast. To deal with these aspects, drying of commercial cultures is required.
Athanasios A. Koutinas, Chryssoula Drouza, Loulouda Bosnea, Filippos Akarepis, Asimina Velli, Konstantina Tsaousi, Argyro Bekatorou   +6 more
doaj  

Acidity of water extract of dried fodder yeasts. [PDF]

Kvasny Prumysl, 1986
E. MINÁRIK, A. NAVARA, V. ŠVEJCAR, K. PRŮŠA, V. KRUMPHANZL   +4 more
openaire   +3 more sources

The Role of Magnesium and Calcium in Governing Yeast Agglomeration

Food Technology and Biotechnology, 2002
»Grit« formation by agglomerating cells of baker’s yeast is an idiosyncratic phenomenon of irreversible cellular aggregation that is detrimental to yeast quality.
Rosslyn M. Birch, Ann Dumont, Graeme M. Walker   +2 more
doaj  

Yeast as a By-Product from Wine and Beer Production: Comparative Evaluation of Physico-Chemical Composition. [PDF]

Molecules
Avrămia I, Dabija A, Oroian M, Caisin L, Agapii V, Rotaru A, Chetrariu A.   +6 more
europepmc   +1 more source

Flow Cytometry-Based Monitoring of Microbial Dynamics During Grape Must Fermentation Under Different Inoculation Strategies. [PDF]

Int J Mol Sci
Sizzano F, Bianconi V, Dorsaz E, Boilley A, Berthoud H, Bridy N, Amiet L, Bourdin G.   +7 more
europepmc   +1 more source