scholarly journals Studies on Physico-Chemical and Nutritional Parameters for the Production of Ethanol from Mahua Flower (Madhuca indica) Using Saccharomyces Cerevisiae ? 3090 Through Submerged Fermentation (smf)

2010 ◽  
Vol 02 (02) ◽  
Author(s):  
D.S.N Benerji ◽  
C Ayyanna
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Submerged Fermentation ◽  
Nutritional Parameters ◽  
Physico Chemical

scholarly journals Induction of the synthesis of an additional family of long-chain dolichols in the yeast Saccharomyces cerevisiae. Effect of starvation and ageing.

2002 ◽  
Vol 49 (3) ◽  
pp. 781-787 ◽  
Author(s):  
Anna Szkopinska ◽  
Ewa Swiezewska ◽  
Joanna Rytka
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Stationary Phase ◽  
Yeast Cells ◽  
Logarithmic Phase ◽  
Cellular Membranes ◽  
Yeast Saccharomyces Cerevisiae ◽  
Chemical Changes ◽  
Physico Chemical ◽  
Long Chain

The yeast Saccharomyces cerevisiae strain W303 synthesizes in the early logarithmic phase of growth dolichols of 14-18 isoprene residues. The analysis of the polyisoprenoids present in the stationary phase revealed an additional family which proved to be also dolichols but of 19-24 isoprene residues, constituting 39% of the total dolichols. The transfer of early logarithmic phase cells to a starvation medium lacking glucose or nitrogen resulted in the synthesis of the longer chain dolichols. The additional family of dolichols represented 13.8% and 10.3% of total dolichols in the glucose and nitrogen deficient media, respectively. The level of dolichols in yeast cells increased with the age of the cultures. Since both families of dolichols are present in stationary phase cells we postulate that the longer chain dolichols may be responsible for the physico-chemical changes in cellular membranes allowing yeast cells to adapt to nutrient deficient conditions to maintain long-term viability.

scholarly journals Performance of Saccharomyces cerevisiae Strains to Ferment Sugarcane Juice

2019 ◽  
Vol 31 (12) ◽  
pp. 2885-2890
Author(s):  
Pallavi S. Patil ◽  
Umesh B. Deshannavar
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sugar Content ◽  
Soluble Solids ◽  
Alcohol Production ◽  
Total Sugar Content ◽  
Overall Acceptability ◽  
Titrable Acidity ◽  
Volatile Acidity ◽  
Physico Chemical ◽  
Total Alcohol

In the present study, four Saccharomyces cerevisiae strains S. cerevisiae (NCIM 3200), S. cerevisiae (NCIM 3045), S. cerevisiae (baker′s yeast) and S. cerevisiae (EC1118) have been used and compared for their capability to ferment sugars from the juice of sugarcane (of variety CO 86032) for production of sugarcane wine. The growth pattern of each strain was studied followed by the fermentation at optimized conditions such as pH and temperature. The strains′ potential to produce sugarcane wine has been compared in terms of their sugar consumption, alcohol production, titrable acidity and volatile acidity production with respect to permissible amounts given by Indian Regulations. Saccharomyces cerevisiae (EC1118) performed better in fermentation among other compared Saccharomyces strains at the optimum temperature of 28 ºC, optimum pH 5, total soluble solids of 18 ºBrix and total sugar content of 185 g/L. Analysis of sugarcane wine fermented by Saccharomyces cerevisiae (EC1118) has pH, 3.57, total alcohol content, 13.55 ± 1.77 %, titrable acidity, 8.30 ± 0.01 g/L and volatile acidity, 0.84 ± 0.00 g/L. The overall acceptability from sensory analysis supports the above physico-chemical analysis results of sugarcane wine.

scholarly journals Formulation of a Suitable Medium and its Optimization for Maximizing L-asparaginase Production from Endophytic Fungi Fusarium sp. LCJ273

2018 ◽  
Vol 15 (4) ◽  
pp. 887-898
Author(s):  
V. Antony Jenila ◽  
J. Joel Gnanadoss
Keyword(s):  
Medicinal Plant ◽  
Ammonium Sulphate ◽  
Endophytic Fungi ◽  
Wheat Bran ◽  
Submerged Fermentation ◽  
Fold Increase ◽  
Statistical Optimization ◽  
Experimental Designs ◽  
Nutritional Parameters ◽  
Fusarium Sp

Endophytic fungi Fusarium sp. LCJ273 capable of producing L-asparaginase was isolated from the medicinal plant Adhatoda vasica. The aim of the present study was to maximize L-asparaginase production by submerged fermentation through statistical optimization. L-Asparaginase production by Fusarium sp. LCJ273 was studied in five different media. Various nutritional parameters specifically carbon, nitrogen and inducers were optimized for enhancing the production of L-asparaginase. In addition, different statistical based experimental designs were also applied to increase the production of L-asparaginase by Fusarium sp. LCJ273. Dextrose, ammonium sulphate and wheat bran were found to be effective for growth and higher yield of L-asparaginase in Modified Czapek’s Dox Broth. Dextrose at a concentration of 3.0 g/L increased L-asparaginase production up to 9.18±0.9 U/mL, ammonium sulphate at the concentration of 20 g/L showed maximum L-asparaginase production up to 13.69±0.4 U/mL and wheat bran at 2.5 g/L yielded up to 14.24±0.5 U/mL. The maximum L-asparaginase production was observed by Fusarium sp. LCJ273 on 5th day. The study revealed that through optimization, a 2 fold increase in L-asparaginase could be achieved.

scholarly journals Production of coconut sprout wine using Saccharomyces cerevisiae and its physico-chemical analysis

2018 ◽  
Vol 6 (5) ◽  
Author(s):  
Sreelekshmi Mohan MR ◽  
Sayoojya KP ◽  
Souparnika AP ◽  
Sowparnika K ◽  
Pournami TS ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Chemical Analysis ◽  
Physico Chemical

The reciprocal interaction between polyphenols and other dietary compounds: impact on bioavailability, antioxidant capacity and other physico-chemical and nutritional parameters

2021 ◽  
pp. 131904
Author(s):  
Danila Cianciosi ◽  
Tamara Y. Forbes-Hernández ◽  
Lucia Regolo ◽  
José M. Alvarez-Suarez ◽  
Maria Dolores Navarro-Hortal ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Reciprocal Interaction ◽  
Nutritional Parameters ◽  
Physico Chemical

scholarly journals Simple method for classification of mango varieties on the basis of their physicochemical properties by chemometric techniques

2016 ◽  
Vol 51 (4) ◽  
pp. 253-260
Author(s):  
MN Uddin ◽  
R Ara ◽  
M Motalab ◽  
ANM Fakhruddin ◽  
BK Saha
Keyword(s):  
Chemical Parameters ◽  
Simple Method ◽  
Nutritional Parameters ◽  
Linear Discrimination ◽  
Physico Chemical ◽  
Product Manufacturing ◽  
Chemometric Techniques ◽  
Artificial Neural Network Ann

Nutritional parameters vary significantly among different varieties of mango. It is therefore necessary to have simple method to classify mango pulps according to their nutritional parameters by effective and economic technique. The present study was carried out to develop a method to classify mango varieties by using two chemometric techniques namely, Artificial Neural Network (ANN) and Linear Discrimination Analysis (LDA). At first, 9 physico-chemical parameters have been chosen from 18 of them by applying Factor Analysis (FA), as quantification of each parameter involves time and cost. Nine varieties of mango available in Bangladesh were studied her. LDA can classify the mango pulps on the basis of their nutritional properties 100 percent accurately, and this rate for ANN is 96.3 percent. Therefore, a method is being proposed where mango can be classified with their 9 physico-chemical parameters into their right varieties by LDA. The proposed chemometric method could be used for regular classification of mango pulps at laboratory and mango product manufacturing industries to improve the quality of mango products.Bangladesh J. Sci. Ind. Res. 51(4), 253-260, 2016

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