Characterization of Alcohol Dehydrogenase from Permeabilized Brewer's Yeast Cells Immobilized on the Derived Attapulgite Nanofibers

2009 ◽  
Vol 160 (8) ◽  
pp. 2287-2299 ◽  
Author(s):  
Quan Zhao ◽  
Yi Hou ◽  
Geng-Hao Gong ◽  
Ming-An Yu ◽  
Lan Jiang ◽  
...  
Keyword(s):  
Alcohol Dehydrogenase ◽  
Yeast Cells ◽  
Brewer’S Yeast ◽  
Brewer's Yeast

Identification and Characterization of Phospholipids with Very Long Chain Fatty Acids in Brewer's Yeast

Lipids ◽  
2017 ◽  
Vol 52 (12) ◽  
pp. 1007-1017 ◽  
Author(s):  
Tomáš Řezanka ◽  
Irena Kolouchová ◽  
Lucia Gharwalová ◽  
Andrea Palyzová ◽  
Karel Sigler
Keyword(s):  
Fatty Acids ◽  
Long Chain Fatty Acids ◽  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Identification And Characterization ◽  
Long Chain ◽  
Chain Fatty Acids

Production and characterization of activated carbon derived from brewer’s yeast

2010 ◽  
Vol 27 (5) ◽  
pp. 1476-1482 ◽  
Author(s):  
Guiping Wu ◽  
Tae-seop Jeong ◽  
Chan-Hee Won ◽  
Longzhe Cui
Keyword(s):  
Activated Carbon ◽  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Characterization Of Activated Carbon

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.

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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