Conjugated α-Keto Acids as Mechanism-Based Inactivators of Brewer's Yeast Pyruvate Decarboxylase Electronic effects of Substituents and Detection of a Long-Lived Intermediate

1986 ◽  
Vol 1 (2) ◽  
pp. 139-149 ◽  
Author(s):  
Frank Jordan ◽  
Joseph Adams ◽  
Bijan Farzami ◽  
Zbigniew H. Kudzin
Keyword(s):  
Pyruvate Decarboxylase ◽  
Brewer’S Yeast ◽  
Electronic Effects ◽  
Brewer's Yeast ◽  
Keto Acids ◽  
Electronic Effects Of Substituents

Study of pyruvate decarboxylase and thiamine kinase from brewer's yeast by SERS

1993 ◽  
Author(s):  
Sergei A. Maskevich ◽  
Ivan P. Chernikevich ◽  
Gennedy A. Gachko ◽  
Leonid N. Kivach ◽  
Nataliya D. Strekal
Keyword(s):  
Pyruvate Decarboxylase ◽  
Brewer’S Yeast ◽  
Brewer's Yeast

scholarly journals Novel tetramer assembly of pyruvate decarboxylase from brewer's yeast observed in a new crystal form

FEBS Letters ◽  
1997 ◽  
Vol 403 (3) ◽  
pp. 249-253 ◽  
Author(s):  
Guoguang Lu ◽  
Doreen Dobritzsch ◽  
Stephan König ◽  
Gunter Schneider
Keyword(s):  
Pyruvate Decarboxylase ◽  
Crystal Form ◽  
Brewer’S Yeast ◽  
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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