Construction of recombinant industrial brewer’s yeast with lower diacetyl production and proteinase A activity

2012 ◽  
Vol 235 (5) ◽  
pp. 951-961 ◽  
Author(s):  
Jun Lu ◽  
Jian Dong ◽  
Deguang Wu ◽  
Yefu Chen ◽  
Xuewu Guo ◽  
...  
Keyword(s):  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Proteinase A ◽  
Industrial Brewer’S Yeast

Diacetyl content reduction in industrial brewer’s yeast through ILV2 disruption and BDH1 expression

2015 ◽  
Vol 242 (6) ◽  
pp. 919-926 ◽  
Author(s):  
Ting-Ting Shi ◽  
Xue-Wu Guo ◽  
Ping Li ◽  
Zheng Zhou ◽  
Dong-Guang Xiao
Keyword(s):  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Industrial Brewer’S Yeast

Flocculation gene variability in industrial brewer’s yeast strains

2010 ◽  
Vol 88 (6) ◽  
pp. 1321-1331 ◽  
Author(s):  
Sebastiaan E. Van Mulders ◽  
Maarten Ghequire ◽  
Luk Daenen ◽  
Pieter J. Verbelen ◽  
Kevin J. Verstrepen ◽  
...  
Keyword(s):  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Yeast Strains ◽  
Gene Variability ◽  
Industrial Brewer’S Yeast

Expression ofGAIgene and disruption ofPEP4gene in an industrial brewer’s yeast strain

2009 ◽  
Vol 49 (1) ◽  
pp. 117-123 ◽  
Author(s):  
X.-F. Liu ◽  
Z.-Y. Wang ◽  
J.-J. Wang ◽  
Y. Lu ◽  
X.-P. He ◽  
...  
Keyword(s):  
Yeast Strain ◽  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Industrial Brewer’S Yeast

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.

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