Bio-fabrication of Selenium Nanoparticles Using Baker’s Yeast Extract and Its Antimicrobial Efficacy on Food Borne Pathogens

1. β-Ionone vapour has been shown to cause an increase in the more saturated carotenes and a decrease in the less saturated carotenes of Rhodotorula glutinis. Lycopersene (dihydrophytoene) has been proposed as a precursor to phytoene. Attempts were made to isolate lycopersene from β-ionone-treated cultures of R. glutinis. 2. Large samples of β-ionone-treated cultures were examined for the presence of lycopersene. Spots were detected on silicic acid plates that could not be differentiated from synthetic lycopersene on the basis of column and thin-layer chromatographic separations and staining techniques. The lycopersene-like substance could be obtained from non-treated pigmented yeast as well as baker's yeast. 3. An extraction of bacterial-grade yeast extract also yielded a lycopersene-like substance. The extracts of R. glutinis cells cultured on media not containing yeast extract did not contain the lycopersene-like compound. 4. No significant carbon was incorporated into the lycopersene zone from 14C-labelled mevalonate, acetate and glucose by R. glutinis and baker's yeast. 5. These results indicate that compounds may exist with chromatographic properties similar to lycopersene, but that lycopersene could not be detected in either a pigmented or a non-pigmented yeast.

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Baker's Yeast Extract 93165-85-6

Sax's Dangerous Properties of Industrial Materials ◽

10.1002/0471701343.sdp28275 ◽

2012 ◽

Keyword(s):

Yeast Extract ◽

Baker’S Yeast ◽

Baker's Yeast

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Cytokine responses in the common carp, Cyprinus carpio L. treated with baker's yeast extract

Aquaculture ◽

10.1016/j.aquaculture.2012.05.019 ◽

2012 ◽

Vol 356-357 ◽

pp. 169-175 ◽

Cited By ~ 42

Author(s):

G. Biswas ◽

H. Korenaga ◽

H. Takayama ◽

T. Kono ◽

H. Shimokawa ◽

...

Keyword(s):

Common Carp ◽

Yeast Extract ◽

Cyprinus Carpio ◽

Baker’S Yeast ◽

Baker's Yeast ◽

Cytokine Responses ◽

Common Carp Cyprinus Carpio ◽

Carp Cyprinus Carpio ◽

The Common

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Saccharomyces Cerevisiae as an untapped source of fungal chitosan for antimicrobial action

10.21203/rs.3.rs-490748/v1 ◽

2021 ◽

Author(s):

Md Masirul Afroz ◽

Md Nayeem Hasan Kashem ◽

KM Prottoy Shariar Piash ◽

Nafisa Islam

Keyword(s):

Saccharomyces Cerevisiae ◽

Antimicrobial Properties ◽

Inhibition Zone ◽

Culture Broth ◽

Baker’S Yeast ◽

Industrial Wastes ◽

Antimicrobial Efficacy ◽

Baker's Yeast ◽

Fungal Chitosan ◽

Chitosan Biopolymer

Abstract Despite being widely available, Saccharomyces cerevisiae has not been widely explored for direct extraction of chitosan biopolymer for antimicrobial applications. In our study, S. cerevisiae from Baker’s yeast and Aspergillus niger from moldy onion extracts are studied as alternative sources of chitosan; and S cerevisiae chitosan tested for antimicrobial efficacy. The properties of S. cerevisiae chitosan are compared with moldy onion chitosan and shrimp chitosan extracted from shrimp shells. Chitosan extracted from S. cerevisiae is tested for antimicrobial efficacy against Staphylococcus Aureus. The maximum yields of fungal chitosan are 20.85 ± 0.35 mg/g dry S. cerevisiae biomass at 4th day using a culture broth containing sodium acetate, and 16.15 ± 0.95 mg/g dry A. niger biomass at 12th day. The degree of deacetylation (DD%) of the extracted fungal chitosan samples from S. cerevisiae and A. niger are found to be 63.4%, and 61.2% respectively, using Fourier Transform Infrared Spectroscopy. At a concentration of 2 g/L, S. cerevisiae chitosan shows the maximum inhibition zone diameter of 15.48 ± 0.07 mm. Baker’s yeast S cerevisiae biomass and A. niger from moldy onions has not been previously explored as a source of extractible fungal chitosan. This study gives insight that S. cerevisiae and A. niger from agricultural or industrial wastes could be a potential biomass source for production of the chitosan biopolymer. The S. cerevisiae chitosan displayed effective antimicrobial properties against S aureus , indicating the viablitiy of S cerevisae as a resource for extraction of high-quality chitosan.

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Utilization of baker's yeast (Saccharomyces cerevisiae) for the production of yeast extract: Effects of different enzymatic treatments on solid, protein and carbohydrate recovery

Journal of the Serbian Chemical Society ◽

10.2298/jsc0705451v ◽

2007 ◽

Vol 72 (5) ◽

pp. 451-457 ◽

Cited By ~ 26

Author(s):

Tatjana Vukasinovic-Milic ◽

Marica Rakin ◽

Slavica Siler-Marinkovic

Keyword(s):

Saccharomyces Cerevisiae ◽

Yeast Extract ◽

Cell Lysis ◽

Enzyme Concentration ◽

Baker’S Yeast ◽

Basic Method ◽

Baker's Yeast ◽

Hydrolysis Time ◽

Yeast Saccharomyces Cerevisiae

Yeast extract (YE) was produced from commercial pressed baker's yeast (active and inactivated) using two enzymes: papain and lyticase. The effects of enzyme concentration and hydrolysis time on the recovery of solid, protein and carbohydrate were investigated. Autolysis, as a basic method for cell lysis was also used and the results compared. The optimal extraction conditions were investigated. The optimal concentrations of papain and lyticase were found to be 2.5 % and 0.025 %, respectively.

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Antimicrobial efficacy of cold plasma treatment against food-borne pathogens on various foods

Journal of Physics D Applied Physics ◽

10.1088/1361-6463/ab761f ◽

2020 ◽

Vol 53 (20) ◽

pp. 204003 ◽

Cited By ~ 2

Author(s):

Jin-Young Han ◽

Won-Jae Song ◽

Sangheum Eom ◽

Seong Bong Kim ◽

Dong-Hyun Kang

Keyword(s):

Plasma Treatment ◽

Cold Plasma ◽

Antimicrobial Efficacy ◽

Food Borne Pathogens ◽

Food Borne

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Immune stimulant effects of a nucleotide-rich baker's yeast extract in the kuruma shrimp, Marsupenaeus japonicus

Aquaculture ◽

10.1016/j.aquaculture.2012.09.001 ◽

2012 ◽

Vol 366-367 ◽

pp. 40-45 ◽

Cited By ~ 17

Author(s):

G. Biswas ◽

H. Korenaga ◽

R. Nagamine ◽

T. Kono ◽

H. Shimokawa ◽

...

Keyword(s):

Yeast Extract ◽

Baker’S Yeast ◽

Baker's Yeast ◽

Marsupenaeus Japonicus ◽

Kuruma Shrimp

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Process optimization for the production of Yeast Extract using fresh Baker’s yeast

Pakistan Journal of Biochemistry and Biotechnology ◽

10.52700/pjbb.v1i2.15 ◽

2020 ◽

Vol 1 (2) ◽

Author(s):

Muhammad Asjad Khan ◽

Muhammad Mohsin Javed ◽

Asia Ahmed ◽

Sana Zahoor ◽

Kaleem Iqbal

Keyword(s):

Yeast Extract ◽

Nitrogen Sources ◽

Maximum Growth ◽

Solid Content ◽

Baker’S Yeast ◽

Yeast Cells ◽

Vitamin Supplement ◽

Baker's Yeast ◽

Yeast Saccharomyces Cerevisiae ◽

Yeast Biomass

Yeast extract is extensively applied in various food industries as a food additive to enhance to flavor of food products or as a vitamin supplement. It is also considered as a crucial component of microbiological media. The current study was conducted to optimize a process for the production of yeast extract by using Baker’s yeast (Saccharomyces cerevisiae). The cultivation of yeast biomass was performed in a stirred fermenter. The influence of numerous physical and chemical parameters such as carbon and nitrogen sources, temperature, pH and agitation were evaluated on the production of yeast cells by employing one factor at a time approach and optimum conditions for the production of maximum yeast biomass was determined. The maximum growth was attained using molasses as a substrate at 30ºC supplemented with urea at 150 rpm with pH 4.5. After fermentation, cells were separated by centrifugation and were ruptured by adopting different techniques and autolysis was found the most viable method. Various techniques were applied to dry the yeast extract and the spray dryer was appeared as most effective one. Yeast extract acquired after drying was subjected to various analysis including protein and solid content estimation and amino acid profiling and compared with commercial yeast extract. The dried yeast extract was incorporated in media preparations to grow various microorganisms including yeast, fungi and bacteria and considerable growth was observed. These promising results indicated that the developed process is a cost effective alternative approach for the production of yeast extract.

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