Results 151 to 160 of about 272,491 (207)

Scanning Electrochemical Microscopy of Nystatin-Treated Yeast Used for Biofuel Cells. [PDF]

Sensors (Basel)
Blazevic K, Zinovicius A, Rozene J, Mockaitis T, Bruzaite I, Striska L, Balciunas E, Ramanavicius A, Ramanaviciene A, Morkvenaite I.   +9 more
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Selection of Fructophilic Yeast from Sun-Dried Pedro Ximénez Grape Must for the Development of New Vinegars Containing Gluconic Acid. [PDF]

Foods
Carbonero-Pacheco J, García-Jiménez Á, Mauricio JC, García-García JC, Román-Camacho JJ, García-Muñoz E, Santos-Dueñas IM, García-Martínez T, García-García I.   +8 more
europepmc   +1 more source

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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
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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
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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.
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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
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Low-Temperature Brewing Using Yeast Immobilized on Dried Figs

Journal of Agricultural and Food Chemistry, 2002
Dried figs, following exhaustive extraction of their residual sugars with water, were used for immobilization of Saccharomyces cerevisiae AXAZ-1. The immobilized biocatalyst was used in repeated batch fermentations of glucose at 30 degrees C, where significant reduction of the fermentation time was observed, falling from 65 h in the first batch to 7 h ...
A, Bekatorou, A, Sarellas, N G, Ternan, A, Mallouchos, M, Komaitis, A A, Koutinas, M, Kanellaki   +6 more
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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
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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.
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