Biological parameters of adult of Chrysoperla externa (Hagen, 1861) (Neuroptera: Chrysopidae) fed on Asteraceae pollen under laboratory conditions

2020 ◽  
Vol 13 (2) ◽  
pp. 43
Author(s):  
G. J. B. Melo ◽  
G. C. M. Berber ◽  
E. L. Aguiar-Menezes ◽  
A. L. S. Resende ◽  
R. N. Pereira
Keyword(s):  
Pollen Grains ◽  
The Other ◽  
Plastic Film ◽  
Biological Parameters ◽  
Brewer’S Yeast ◽  
Laboratory Rearing ◽  
Brewer's Yeast ◽  
Artemisia Pollen ◽  
Mixed Water ◽  
Beer Yeast

The objective of this study was to evaluate the biological parameters and the preference of Artemisia tridentata Nutt (Asteraceae) industrial pollen grains and beer yeast by Ch. externa adults for a more suitable diet for laboratory rearing. To conduct the experiment, 105 adults of newly emerged Ch. externa were used. They were placed in PVC cages (10.0 cm high x 10.0 cm in diameter), closed with PVC plastic film, each cage contained two females and one male (2: 1), and each cage was placed on a diet, being they are: Artemisia pollen (A. tridentata), artemisia + honey pollen (mixed), beer yeast, beer yeast + honey (mixed), water, honey, artemisia pollen + honey (separated). The diets 2 (artemisia pollen + mixed honey), 3 (brewer's yeast) and 4 (brewer's yeast + mixed honey) were shown to be statistically good diets at 5% confidence, according to the results analyzed for the parameters fecundity, oviposition, oviposition, mean number of eggs/day and viability of eggs. As the other diets 1 (artemisia pollen), 5 (water), 6 (honey) and 7 (artemisia pollen + separated honey) did not obtain statistically results, because they had means zero or close to zero, so these treatments are not feasible for a rearing of Ch. externa in the laboratory.

scholarly journals Multiple α-Glucoside Transporter Genes in Brewer’s Yeast

1999 ◽  
Vol 65 (2) ◽  
pp. 450-456 ◽  
Author(s):  
Lene Jespersen ◽  
Lene B. Cesar ◽  
Philip G. Meaden ◽  
Mogens Jakobsen
Keyword(s):  
Selective Pressure ◽  
The Other ◽  
Transporter Gene ◽  
Brewer’S Yeast ◽  
Fermentation Performance ◽  
Brewer's Yeast ◽  
Yeast Strains ◽  
Maltose Transporter ◽  
Maltose Utilization ◽  
Chromosome Ii

ABSTRACT Maltose and maltotriose are the two most abundant fermentable sugars in brewer’s wort, and the rate of uptake of these sugars by brewer’s yeast can have a major impact on fermentation performance. In spite of this, no information is currently available on the genetics of maltose and maltotriose uptake in brewing strains of yeast. In this work, we studied 30 brewing strains of yeast (5 ale strains and 25 lager strains) with the aim of examining the alleles of maltose and maltotriose transporter genes contained by them. To do this, we hybridized gene probes to chromosome blots. Studies performed with laboratory strains have shown that maltose utilization is conferred by any one of five unlinked but highly homologous MAL loci (MAL1 to MAL4 and MAL6). Gene 1 at each locus encodes a maltose transporter. All of the strains of brewer’s yeast examined except two were found to containMAL11 and MAL31 sequences, and only one of these strains lacked MAL41. MAL21 was not present in the five ale strains and 12 of the lager strains. MAL61 was not found in any of the yeast strains. In three of the lager strains, there was evidence that MAL transporter gene sequences occurred on chromosomes other than those known to carry MAL loci. Sequences corresponding to the AGT1 gene, which encodes a transporter of several α-glucosides, including maltose and maltotriose, were detected in all but one of the yeast strains. Homologues of AGT1 were identified in three of the lager strains, and two of these homologues were mapped, one to chromosome II and the other to chromosome XI. AGT1 appears to be a member of a family of closely related genes, which may have arisen in brewer’s yeast in response to selective pressure.

RESEARCH OF THE INFLUENCE OF THE PROCESS OF REMOVE THE BITTERNESS OF RESIDUAL BEER YEAST ON THE AMINO ACID COMPOSITION

2020 ◽  
Author(s):  
D.A. Yakovlev ◽  
◽  
A.A Lahina ◽  
T.A. Maltseva ◽  
V.A. Serdyuk ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Acid Content ◽  
Experimental Studies ◽  
Amino Acid Content ◽  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Feed Industry ◽  
Beer Yeast

The article identifies factors that impede the widespread use of residual brewer's yeast in the feed industry. The methodology and stages of processing residual brewer's yeast with alkali and their drying are described. Experimental studies were carried out to determine the rational technological regimes for processing brewer's yeast. Presents data on the amino acid content in processed and untreated residual 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.

Ultrafiltration performance of spent brewer’s yeast protein hydrolysate: impact of pH and membrane material on fouling

2021 ◽  
pp. 110569
Author(s):  
Gabriela Vollet Marson ◽  
Débora Tamires Vitor Pereira ◽  
Mariana Teixeira da Costa Machado ◽  
Marco Di Luccio ◽  
Julian Martínez ◽  
...  
Keyword(s):  
Protein Hydrolysate ◽  
Membrane Material ◽  
Brewer’S Yeast ◽  
Yeast Protein ◽  
Brewer's Yeast

Aspidistra revoluta, a new species from limestone areas in Chongqing, China

Phytotaxa ◽  
2016 ◽  
Vol 257 (3) ◽  
pp. 280 ◽  
Author(s):  
Hao Zhou ◽  
Si-rong Yi ◽  
Qi Gao ◽  
Jie Huang ◽  
Yu-jing Wei
Keyword(s):  
New Species ◽  
Chromosome Number ◽  
Average Length ◽  
Chromosome Complement ◽  
Pollen Grains ◽  
The Other ◽  
Morphological Comparison ◽  
Chongqing Municipality ◽  
Karyotype Asymmetry ◽  
A New Species

Aspidistra revoluta (Asparagaceae) is described and illustrated as a new species from limestone areas in southern Chongqing Municipality, China. The new species can be distinguished from the other Aspidistra species by its unique umbrella-like pistil with large revolute stigma lobes that bent downwards and touch the base of the perigone. A detailed morphological comparison among A. revoluta, A. nanchuanensis and A. carnosa is provided. The pollen grains of A. revoluta are subspherical and inaperturate, with verrucous exine. The chromosome number is 2n = 38, and the karyotype is formulated as 2n = 22m + 6sm + 10st. The average length of chromosome complement is 4.50 μm, and the karyotype asymmetry indexes A1 and A2 are respectively 0.37±0.03 and 0.49±0.01.

scholarly journals The kinetics of alcoholic fermentation of sugars by brewer's yeast

1935 ◽  
Vol 29 (4) ◽  
pp. 931-936 ◽  
Author(s):  
Reginald Haydn Hopkins ◽  
Richard Henry Roberts
Keyword(s):  
Alcoholic Fermentation ◽  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Kinetics Of
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