Brewer’s yeasts mate inside the guts of hibernating wasps

Science ◽  
2016 ◽  
Author(s):  
Laurel Hamers
Keyword(s):  
Brewer’S Yeasts

The Amino Acid Sequence of Purothionin A, A Lethal Toxic Protein for Brewer’s Yeasts from Wheat

1975 ◽  
Vol 39 (11) ◽  
pp. 2269-2270 ◽  
Author(s):  
Shoko Ohtani ◽  
Tsutomu Okada ◽  
Hiroyuki Kagamiyama ◽  
Hajime Yoshizumi
Keyword(s):  
Amino Acid ◽  
Amino Acid Sequence ◽  
Toxic Protein ◽  
Brewer’S Yeasts

scholarly journals Cryopreservation: The secret of modern preservation of brewer’s yeasts – minireview

2021 ◽  
Vol 67 (1) ◽  
pp. 403-408
Author(s):  
Katarína Hanzalíková ◽  
Petra Kubizniakova ◽  
Lucie Kyselová ◽  
Dagmar Matoulková
Keyword(s):  
Cell Damage ◽  
Cellular Structures ◽  
Biological Functions ◽  
Freezing And Thawing ◽  
Thawing Processes ◽  
Thawing Rate ◽  
Brewer’S Yeasts ◽  
Long Term Preservation ◽  
Stress Accumulation

The aim of the long-term preservation of cells, tissues and organs is to maintain their cellular structures and biological functions for as long as possible. Cryopreservation is a process where biological material is stored and preserved at very low temperatures. However, freezing and thawing processes can cause irreversible cell damage, which is related to formation of ice crystals, osmotic stress, accumulation of reactive forms of oxygen, etc. Therefore the cell viability depends mainly on the freezing rate, the composition of the cryoprotective medium as well as on the thawing rate. Using a suitable cryoprotective medium can increase the viability rate of the yeasts after “revitalization“. Appropriate pre-cultivation before freezing also plays an important role. These facts show that cell freezing and thawing processes must be controlled to avoid cell damage.

scholarly journals Inhibition of Brewer's Yeasts by Wheat Purothionins

1974 ◽  
Vol 28 (2) ◽  
pp. 165-168 ◽  
Author(s):  
C. Hernandez-Lucas ◽  
R. Fernandez De Caleya ◽  
Pilar Carbonero
Keyword(s):  
Brewer’S Yeasts

Genetic analysis of the non-sporulating phenotype of brewer's yeasts

1988 ◽  
Vol 66 (6) ◽  
pp. 605-613 ◽  
Author(s):  
Michio Tsuboi ◽  
Toshiaki Takahashi
Keyword(s):  
Genetic Analysis ◽  
Brewer’S Yeasts

Effect of nanopreparations on development of the populations of Saccharomyces brewer’s yeasts

Microbiology ◽  
2017 ◽  
Vol 86 (5) ◽  
pp. 596-601 ◽  
Author(s):  
D. V. Karpenko ◽  
M. V. Gernet
Keyword(s):  
Brewer’S Yeasts

scholarly journals Three Agt1 transporters from brewer's yeasts exhibit different temperature dependencies for maltose transport over the range of brewery temperatures (0-20 °C)

2014 ◽  
Vol 14 (4) ◽  
pp. 601-613 ◽  
Author(s):  
Virve Vidgren ◽  
Kaarina Viljanen ◽  
Laura Mattinen ◽  
Jari Rautio ◽  
John Londesborough
Keyword(s):  
Maltose Transport ◽  
Brewer’S Yeasts

Polar Lipids of Brewer's Yeasts

2005 ◽  
Vol 111 (2) ◽  
pp. 197-202 ◽  
Author(s):  
W. Tosch ◽  
E. Geiger ◽  
D. Stretz ◽  
G.D. Robson ◽  
D.B. Drucker
Keyword(s):  
Polar Lipids ◽  
Brewer’S Yeasts

Extraction of Protein from Mechanically Disrupted Freeze-Dried Brewer's Yeasts

1975 ◽  
Vol 38 (4) ◽  
pp. 219-222 ◽  
Author(s):  
C. TU ◽  
C. FARNUM ◽  
J. CLELAND
Keyword(s):  
Protein Extraction ◽  
Solution Treatment ◽  
Essential Amino Acids ◽  
Single Factor ◽  
Optimum Conditions ◽  
Freeze Dried ◽  
Extractable Protein ◽  
Biuret Method ◽  
Brewer’S Yeasts ◽  
Optimum Extraction

Protein was extracted from mechanically disrupted brewer's yeasts with an alkaline aqueous solution. Treatment parameters such as pH, solvent-to-yeast ratio, temperature, and time were varied to establish optimum conditions for protein extraction. The pH was found to be the major single factor affecting yield of extractable protein as determined by the biuret method. Maximal and minimal protein solubilities were observed at pH 12 and 4.5, respectively. Under conditions for optimum extraction, the yield of extracted protein was 68.2%. Protein concentrates prepared from brewer's yeast under the selected extraction conditions were analyzed for their content of protein, ribonucleic acid, crude fat, ash, and essential amino acids.

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