scholarly journals CYTOCHROME PIGMENTS OF BAKER'S AND BREWER'S YEASTS IV. PROGRESSIVE CHANGE IN PIGMENT ON INCUBATION OF BREWER'S YEAST

1964 ◽  
Vol 70 (2) ◽  
pp. 141-143
Author(s):  
J. P. Hennessy ◽  
Hieroshi Ikuma
Keyword(s):  
Brewer’S Yeast ◽  
Progressive Change ◽  
Brewer's Yeast ◽  
Brewer’S Yeasts

scholarly journals Effect of Storage Conditions on Sensorial Characteristics of a Kefir-Type Formula Containing Brewer’s Yeast During Shelf-Life

2011 ◽  
Vol 68 (2) ◽  
Author(s):  
Adriana PAUCEAN ◽  
Elena MUDURA ◽  
Mirela Anamaria JIMBOREAN ◽  
Simona MAN
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Storage Conditions ◽  
Cow Milk ◽  
Brewer’S Yeast ◽  
Type Formula ◽  
Brewer's Yeast ◽  
Brewer’S Yeasts ◽  
The University ◽  
And Storage

A kefir-type formula containing brewer’s yeast was manufactured in the Pilot station of the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania by inoculating 1.8% skimmed, pasteurized cow milk with an optimized innoculum of lactobacilli, kefir and brewer’s yeasts, as we have describe in our previous research paper (Păucean et al.,2010).In order to assess the effect of storage conditions during product shelf-life (1-21 days), we considered three storage conditions as affecting the sensorial characteristics of the studied product: freezing at (-10°C), refrigeration at 0-4°C and storage at room temperature 21-32°C.

scholarly journals Spent Brewer’s Yeast as a Source of Insoluble β-Glucans

2021 ◽  
Vol 22 (2) ◽  
pp. 825
Author(s):  
Ionut Avramia ◽  
Sonia Amariei
Keyword(s):  
Emulsion Stability ◽  
Extraction Process ◽  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Brewing Process ◽  
Food Applications ◽  
Water Holding ◽  
Potential Food ◽  
Insight Into

In the brewing process, the consumption of resources and the amount of waste generated are high and due to a lot of organic compounds in waste-water, the capacity of natural regeneration of the environment is exceeded. Residual yeast, the second by-product of brewing is considered to have an important chemical composition. An approach with nutritional potential refers to the extraction of bioactive compounds from the yeast cell wall, such as β-glucans. Concerning the potential food applications with better textural characteristics, spent brewer’s yeast glucan has high emulsion stability and water-holding capacity fitting best as a fat replacer in different food matrices. Few studies demonstrate the importance and nutritional role of β-glucans from brewer’s yeast, and even less for spent brewer’s yeast, due to additional steps in the extraction process. This review focuses on describing the process of obtaining insoluble β-glucans (particulate) from spent brewer’s yeast and provides an insight into how a by-product from brewing can be converted to potential food applications.

Ultrafiltration performance of spent brewer’s yeast protein hydrolysate: impact of pH and membrane material on fouling

2021 ◽  
pp. 110569
Author(s):  
Gabriela Vollet Marson ◽  
Débora Tamires Vitor Pereira ◽  
Mariana Teixeira da Costa Machado ◽  
Marco Di Luccio ◽  
Julian Martínez ◽  
...  
Keyword(s):  
Protein Hydrolysate ◽  
Membrane Material ◽  
Brewer’S Yeast ◽  
Yeast Protein ◽  
Brewer's Yeast

scholarly journals The kinetics of alcoholic fermentation of sugars by brewer's yeast

1935 ◽  
Vol 29 (4) ◽  
pp. 931-936 ◽  
Author(s):  
Reginald Haydn Hopkins ◽  
Richard Henry Roberts
Keyword(s):  
Alcoholic Fermentation ◽  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Kinetics Of

Treatment of Clostridium difficile diarrhoea with brewer's yeast

The Lancet ◽  
1994 ◽  
Vol 343 (8890) ◽  
pp. 171-172 ◽  
Author(s):  
David Schellenberg ◽  
Alec Bonington ◽  
CatherineM. Champion ◽  
Richard Lancaster ◽  
Stuart Webb ◽  
...  
Keyword(s):  
Clostridium Difficile ◽  
Brewer’S Yeast ◽  
Brewer's Yeast

scholarly journals The nucleotide sequences of two tryptophane-tRNAs from brewer's yeast

FEBS Letters ◽  
1971 ◽  
Vol 17 (2) ◽  
pp. 306-308 ◽  
Author(s):  
G. Keith ◽  
A. Roy ◽  
J.P. Ebel ◽  
G. Dirheimer
Keyword(s):  
Nucleotide Sequences ◽  
Brewer’S Yeast ◽  
Brewer's Yeast
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