Identification and physical characterization of yeast glucoamylase structural genes
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Keywords:
Identification
Human genetics
Structural gene
Two kinds of miso, one with added precultured yeast and the other without, were compared with respect to the changes in the concentration of HEMF formed and the number of yeast cells in the process of aging. In miso without added yeast, the HEMF concentration increased with the increasing number of existing yeast cells. In miso without yeast aged for 21 days after the miso mash, 0.06 ppm HEMF was detected when the cell number was 2.2 × 103 cell/g. In yeast-added miso aged for 7 days after the miso mash, no HEMF was detected, although the number of yeast cells was 1.6 × 106 cell/g. In yeast-added miso aged for 14 days after the miso mash, HEMF was first detected. The pH levels of miso without yeast and with added yeast when HEMF was first detected were 5.59 and 5.57, respectively. It is suggested that the formation of HEMF in miso containing a high concentration of reducing sugar and salt was related to the growth of yeast and started when the pH level fell to less than 5.6.
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The article contains sections titled: 1. Introduction 2. The Yeast Cell 3. Food and Feed Yeast 3.1. Composition 3.2. Use of Yeast as a Major Protein Source 3.3. Production of Biomass 3.3.1. Baker's Yeast 3.3.2. Active Dry Yeast 3.3.3. Candida utilis (Torula) Yeast 3.3.4. Dairy Yeasts 3.3.5. Brewer's Yeast 3.3.6. Wine Yeasts 3.3.7. Distiller's Yeasts 4. Yeast-Derived Products 4.1. Flavor Products 4.2. Nutritional Yeast 4.3. Colorants Derived from Yeast 4.4. Yeast-Derived Enzymes 4.5. Pharmaceutical and Cosmetic Products
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Yeast is starting to be looked at as a potential biofuel. If yeast is to become the next major fuel source we will need a large amount of yeast in the most efficient way possible which means that researchers must determine the optimal conditions for yeast production. We were interested in determining if pH affects yeast growth and what pH would produce the most yeast. We decided to test the acidic pH range because we found a few studies that suggested that yeast grew better in acidic environments. We used vinegar to lower our pH and tested a pH of 4, a pH of 5.3, and a neutral pH of 7.5 as our control. We collected our data by recording CO2 ppm for 5 minutes and finding the slope of the line using the Logger Pro. We conducted two trials and found that the environment of 5.3 produced the most yeast. Future studies should use more reliable equipment and conduct more trials to find a more accurate trend.
Yeast extract
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Abstract In this investigation, the reactivation of the Mexican brewer's yeast dehydrated by spray drying as a way of generating cells with metabolic activity similar to the fresh yeast was studied. Fresh yeast, dehydrated-reactivated yeast, and unreactivated-dehydrated yeast were used. During the fermentation, fresh and dehydrated-reactivated yeast presented a greater growth rate than dehydrated yeast. Slow rehydration allowed an increase in alcohol production than that observed in a rapid rehydration. The sugars were metabolized faster by fresh than by dehydrated-reactivated, but this was faster than unreactivated-dehydrated yeast. The pH evolution did not show significant differences (α = 0.05) among yeasts. The reactivation was important for the yeast metabolic activity. Keywords: Brewery yeastFermentationMetabolic activitySpray drying ACKNOWLEDGEMENT The authors express acknowledge to the Mexican Consejo Nacional de Ciencia y Tecnología (CONACyT) by the financial support of this research.
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Properties of yeast population yeast cell structure chemical composition of yeast cells regulatory and control system in yeast yeast metabolism yeast as a source of proteins pathogenic yeasts determination of yeasts.
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Yeast grown in synthetic medium produces in the medium a substance which inhibits yeast growth. Centrifugate from yeast growth medium taken during the exponential phase of growth increased indefinitely the lag phase of a newly seeded yeast. Added sugar and growth factors had no beneficial effect.
Yeast extract
Growth medium
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Abstract The article contains sections titled: 1. Introduction 2. The Yeast Cell 3. Food and Feed Yeast 3.1. Chemical Composition of Yeast 3.2. Production of Yeast Biomass 3.2.1. Baker's Yeast 3.2.2. Active Dry Yeast (ADY) and Instant Active Dry Yeast (IADY) 3.2.3. Candida utilis (Torula) Yeast 3.2.4. Dairy Yeasts 3.2.5. Brewer's Yeasts 3.2.6. Wine Yeasts 3.2.7. Distiller's Yeasts 4. Yeast‐Derived Products 4.1. Flavor Products 4.2. Nutritional Yeast 4.3. Colorants Derived from Yeast 4.4. Yeast‐Derived Enzymes 4.5. Pharmaceutical and Cosmetic Products 4.6. Yeast Engineering
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We developed a yeast two-hybrid assay using a human-type estrogen receptor (hERα) to screen test chemicals reporting weak estrogenic activity at high concentrations. As a result of exposure to several test chemicals, viable yeast cells showed a decrease in number compared with a control. It was shown that this phenomenon was due to fungicidal effects of the test chemicals within the yeast cell or to inhibition of yeast cell proliferation. Therefore, in performing a yeast two-hybrid assay, it is necessary to monitor yeast cell proliferation by methods such as the measurement of the number of viable cells, and it is necessary to screen test chemicals within a concentration range where these chemicals show neither fungicidal effects towards the yeast cell nor inhibition of yeast cell proliferation.
Two-hybrid screening
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The special flavor of beer was mainly dependent on the used yeast species.The main factors inluencing yeast properties covered: yeast species,yeast inoculation quantity,use algebra of yeast,and fermentation technical conditions etc.The following yeast species was preferred for beer fermentation: yeast strain of low diacetyl yield and strong reductibility,and yeast of the second and the third generation had the strongest activity and reductibility.In practical production,lower inoculation temperature was adopted and adequate enhance of yeast inoculation quantity was recommended.Besides,strict technical operation was required.(Tran.by YUE Yang)
Diacetyl
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