Downstream process for the production of yeast extract using brewer's yeast cells

2005 ◽  
Vol 10 (1) ◽  
pp. 85-90 ◽  
Author(s):  
Man-Jin In ◽  
Dong Chung Kim ◽  
Hee Jeong Chae
Keyword(s):  
Yeast Extract ◽  
Yeast Cells ◽  
Downstream Process ◽  
Brewer’S Yeast ◽  
Brewer's Yeast

Obtaining yeast extract from brewer's yeast cells using ultrasound

2020 ◽  
Vol 61 (2) ◽  
pp. 32-37
Author(s):  
O.Yu. Kaluzhina ◽  
◽  
A.Yu. Bodrov ◽  
A.N. Gusev ◽  
K.S. Yakovleva ◽  
...  
Keyword(s):  
Yeast Extract ◽  
Yeast Cells ◽  
Brewer’S Yeast ◽  
Brewer's Yeast

Yeast Folate Availability to Man Determined Microbiologically on Human Bioassay Samples

1965 ◽  
Vol 48 (6) ◽  
pp. 1224-1230
Author(s):  
Max E Schertel ◽  
David A Libby ◽  
Henry W Loy
Keyword(s):  
Glutamic Acid ◽  
Yeast Extract ◽  
Oral Intake ◽  
Microbiological Assay ◽  
Urine Samples ◽  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Excretion Pattern ◽  
Male Subjects

Abstract The folate activity in the urine of male subjects has been determined microbiologically following oral intake of synthetic pteroyl-L-glutamic acid (PGA). and/or yeast products. The excretion of folates from dried brewer’s yeast shows availability to man of from 22 to 31% based on the PGA excretion pattern. Folates from a concentrate of yeast (yeast extract) were found to be only 8% available by this method. By using a differential microbiological assay on urine samples, evidence has been obtained for the systemic conversion of PGA to N5-methyltetrahydrofolic acid.

scholarly journals A rapid method for the isolation of ribonuclease from yeast (Saccharomyces carlsbergensis)

1980 ◽  
Vol 189 (2) ◽  
pp. 363-366 ◽  
Author(s):  
J K Shetty ◽  
R C Weaver ◽  
J E Kinsella
Keyword(s):  
Rapid Method ◽  
Maximum Activity ◽  
Adsorption Chromatography ◽  
Yeast Cells ◽  
Brewer’S Yeast ◽  
Temperature Optimum ◽  
Saccharomyces Carlsbergensis ◽  
Brewer's Yeast ◽  
Base Specificity

A ribonuclease (RNAase; EC 3.1.14.1) from brewer's yeast was purified 90-fold. Crude RNAase was initially separated from other proteins by precipitation at pH 4.0 after incubation of the mechanically disrupted yeast cells at pH 6.0 and 52 degrees C for 30 min. The RNAase was purified from the supernatant by ultrafiltration with a PM-30 membrane and adsorption chromatography on hydroxyapatite. RNAase preparation was free of phosphatase, deoxyribonuclease and phosphodiesterase activities. It showed maximum activity at pH 6.0 and a temperature optimum of 52 degrees C with yeast RNA as substrate. This RNAase hydrolysed yeast RNA to nucleoside 3′-phosphates and showed no evidence of base specificity.

Validation of Fermentative Parameters for Efficient Succinate Production in Batch Operation by Actinobacillus succinogenes 130ZT

2012 ◽  
Vol 550-553 ◽  
pp. 1448-1454
Author(s):  
Apichai Sawisit ◽  
Supaluk Seesan ◽  
Sitha Chan ◽  
Sunthorn Kanchanatawee ◽  
Sirima Suvarnakuta Jantama ◽  
...  
Keyword(s):  
Yeast Extract ◽  
Nitrogen Sources ◽  
Inoculum Size ◽  
Actinobacillus Succinogenes ◽  
Brewer’S Yeast ◽  
Succinate Production ◽  
Brewer's Yeast ◽  
Lactose Fermentation ◽  
Initial Ph ◽  
The Cost

Succinate is an important platform molecule in the synthesis of a number of commodity and specialty chemicals. In the present study, the effects of different carbon and nitrogen sources, initial pH of the growth medium (pH 4.5-9.0), and temperature (25-45°C) on the fermentative succinate production by Actinobacillus succinogenes 130ZT were investigated in 100 mL anaerobic bottles. The results revealed that the highest concentration of succinate at 6.28 g/L was produced from 10 g/L of glucose or lactose in the medium containing 5 g/L yeast extract at 24 h. However, a comparable concentration of succinate was also produced when the medium was supplemented with 5 g/L spent brewer’s yeast extract. Based on these results, the cost effectiveness of succinate production could be improved by the use of glucose or lactose fermentation supplemented with spent brewer’s yeast extract. Optimized initial pH at 8.0, temperature at 37 °C, and inoculum size at 6% (v/v) provided the best succinate production at the concentration of 6.37 g/L with a yield of 68.73%.

scholarly journals Investigation of zinc biosorption by brewer's yeast cells

2005 ◽  
pp. 239-245
Author(s):  
Sinisa Dodic ◽  
Stevan Popov ◽  
Jelena Dodic
Keyword(s):  
Correlation Coefficient ◽  
Contact Time ◽  
Zinc Concentration ◽  
Yeast Cells ◽  
Zinc Ions ◽  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Zinc Concentrations ◽  
Kinetics Of ◽  
Total Concentrations

The highest amount of zinc (= 90%) is bound after 3 hrs of contact at low initial (total) concentrations of zinc in suspension of yeast, 10-100 mg/l at 10-30?C. The equilibrium between bound and free zinc ions is established after 6 hrs of contact time, independently on the total zinc concentration in yeast milk. No bigger changes of content of zinc bound to brewer's yeast cells was determined at temperatures 10?C and 30?C. 40% of bound zinc in the equilibrium state is bound during the first 15 min of contact of zinc ions and brewer's yeast cells at all initial (total) zinc concentrations in suspension of yeast both at 10?C and 30?C. The "KEKAM" equation can be used for the description of kinetics of zinc biosorption by waste brewer's yeast cells, for the ranges of zinc concentration 10-100 mg/l at 30?C (mean correlation coefficient 0,96) and 60,0-100 mg/l at 10?C (mean correlation coefficient 0,95).

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