Results 161 to 170 of about 272,491 (207)
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Stable thiyl radicals in dried yeast Cu(I)6-thionein
Journal of Inorganic Biochemistry, 1996It was of interest to obtain long-lived thiyl radicals embedded in organic matrices. Solid thiol compounds including penicillamine, glutathione, and cysteine were UV irradiated under anaerobic conditions at 293 K for 60 min. The formed radicals were identified by electron paramagnetic resonance (EPR) (g = 2.0265 +/- 0.0015) at 293 K as thiyl radicals ...
C, Sievers +3 more
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The speed-controlling reactions in fermentation of quickly dried yeast
Archives of Biochemistry and Biophysics, 1951Abstract 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
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Formulation and evaluation of dried yeast tablets using different techniques
European Journal of Pharmaceutics and Biopharmaceutics, 2007The aim of this study was to prepare and evaluate dried yeast tablets using both direct compression and dry granulation techniques in comparison with the conventional wet granulation as well as commercial product. Wet granulation technique is not favorable for producing the yeast tablets due to the problems of color darkening and the reduction of the ...
Abdullah M, Al-Mohizea +4 more
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Evaluation of thermally-dried Kluyveromyces marxianus as baker’s yeast
Food Chemistry, 2009The aim of the present study was to evaluate the use of thermally-dried Kluyveromyces marxianus as baker’s yeast. Bread samples produced by thermally-dried K. marxianus were compared with samples produced by wet K. marxianus culture and by commercial baker’s yeast. The type of the culture had no effect on loaf weight, loaf volume, specific loaf volume,
Dimitra Dimitrellou +4 more
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Ion Transport and Phosphorylation in Dried and Rehydrated Yeast Cells
Nature, 1967BAKER'S yeast, consisting of almost 70 per cent water, can be dried to a moisture content of 7–8 per cent of dry weight without serious impairment of viability or fermenting capacity1,2. The cell membrane in such cells seems to be altered in such a way that considerable leakage of cytoplasmic material occurs when the cells are suspended in water at or ...
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Some Factors Influencing the Survival of Freeze Dried Yeast Cultures
Journal of Applied Bacteriology, 1970S ummary . A freezing temperature of −30° appeared to be optimal for subsequent survival of yeast cultures. Cells initially grown in broth gave higher survival rates than those grown on agar, and the time period between ...
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Dried albumen: Removal of sugar by yeast before drying
Journal of the Science of Food and Agriculture, 1950AbstractA procedure for preparing stable dried albumen is described. The egg white, before drying, is freed from the naturally occurring glucose by yeast fermentation and from yeast by centrifuging. Laboratory tests showed little or no difference between the best experimental samples and samples of commercial, bacterially fermented albumen. This result
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Integrative oncology: Addressing the global challenges of cancer prevention and treatment
Ca-A Cancer Journal for Clinicians, 2022Jun J Mao,, Msce +2 more
exaly
Viability of freeze-dried yeast cells
Cryobiology, 1973Nobuo Takada, Mitsuo Takano, Gyozo Terui
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Submicroscopic morphology of frozen-dried yeast
Experimental Cell Research, 1960openaire +2 more sources