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https://www.readbyqxmd.com/read/28919252/mutation-in-the-peroxin-coding-gene-pex22-contributing-to-high-malate-production-in-saccharomyces-cerevisiae
#1
Hiroaki Negoro, Mitsuru Sakamoto, Atsushi Kotaka, Kengo Matsumura, Yoji Hata
Saccharomyces cerevisiae produces organic acids such as succinate, acetate, and malate during alcoholic fermentation. Since malate contributes to the pleasant taste of sake (a Japanese alcoholic beverage), various methods for breeding high-malate-producing yeast strains have been developed. Here, a high-malate-producing yeast strain F-701H was isolated. This mutant was sensitive to dimethyl succinate (DMS) and harbored a nonsense mutation in the peroxin gene PEX22, which was identified as the cause of high malate production by comparative genome analysis...
September 14, 2017: Journal of Bioscience and Bioengineering
https://www.readbyqxmd.com/read/28919251/inhibition-of-saccharomyces-cerevisiae-growth-by-simultaneous-uptake-of-glucose-and-maltose
#2
Haruyo Hatanaka, Hitoshi Mitsunaga, Eiichiro Fukusaki
Saccharomyces cerevisiae expresses α-glucoside transporters, such as MalX1p (X=1(Agt1p), 2, 3, 4, and 6), which are proton symporters. These transporters are regulated at transcriptional and posttranslational levels in the presence of glucose. Malt wort contains glucose, maltose, and maltotriose, and the assimilation of maltose is delayed as a function of glucose concentration. With the objective of increasing beer fermentation rates, we characterized α-glucoside transporters and bred laboratory yeasts that expressed various α-glucoside transporters for the simultaneous uptake of different sugars...
September 14, 2017: Journal of Bioscience and Bioengineering
https://www.readbyqxmd.com/read/28918319/determination-of-chlorogenic-acids-and-caffeine-in-homemade-brewed-coffee-prepared-under-various-conditions
#3
Jong-Sup Jeon, Han-Taek Kim, Il-Hyung Jeong, Se-Ra Hong, Moon-Seog Oh, Kwang-Hee Park, Jae-Han Shim, A M Abd El-Aty
Coffee, a complex mixture of more than 800 volatile compounds, is one of the most valuable commodity in the world, whereas caffeine and chlorogenic acids (CGAs) are the most common compounds. CGAs are mainly composed of caffeoylquinic acids (CQAs), dicaffeoylquinic acids (diCQAs), and feruloylquinic acids (FQAs). The major CGAs in coffee are neochlorogenic acid (3-CQA), cryptochlorogenic acid (4-CQA), and chlorogenic acid (5-CQA). Many studies have shown that it is possible to separate the isomers of FQAs by high-performance liquid chromatography (HPLC)...
August 31, 2017: Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences
https://www.readbyqxmd.com/read/28916301/enhancing-monoterpene-alcohols-in-sweet-potato-shochu-using-the-diglycoside-specific-%C3%AE-primeverosidase
#4
Yuichiro Sato, Jinshun Han, Hisashi Fukuda, Shigeaki Mikami
Monoterpene alcohols (MTAs) are characteristic flavour-imparting compounds in sweet potato shochu (Japanese distilled spirit) that are liberated following hydrolysis by specific enzymes during fermentation. In the present study, we evaluated the effect of an exogenously added diglycoside-specific β-glycosidase (β-primeverosidase) on aroma formation during shochu brewing using various sweet potato species to address whether MTAs are predominantly present as diglycosidic precursors in raw materials. The results showed that the amount of MTAs produced from enzyme-treated mash was dramatically increased by 2- to 9-fold compared with untreated controls, and the increase varied with sweet potato species...
September 12, 2017: Journal of Bioscience and Bioengineering
https://www.readbyqxmd.com/read/28915790/the-process-related-dynamics-of-microbial-community-during-a-simulated-fermentation-of-chinese-strong-flavored-liquor
#5
Yanyan Zhang, Xiaoyu Zhu, Xiangzhen Li, Yong Tao, Jia Jia, Xiaohong He
BACKGROUND: Famous Chinese strong-flavored liquor (CSFL) is brewed by microbial consortia in a special fermentation pit (FT). However, the fermentation process was not fully understood owing to the complicate community structure and metabolism. In this study, the process-related dynamics of microbial communities and main flavor compounds during the 70-day fermentation process were investigated in a simulated fermentation system. RESULTS: A three-phase model was proposed to characterize the process of the CSFL fermentation...
September 15, 2017: BMC Microbiology
https://www.readbyqxmd.com/read/28913803/doubled-haploid-transgenic-wheat-lines-by-microspore-transformation
#6
Sachin Rustgi, Nii O Ankrah, Rhoda A T Brew-Appiah, Yue Sun, Weiguo Liu, Diter von Wettstein
Microspores are preferred explant choice for genetic transformation, as their use shortens the duration of obtaining homozygous transformants. All established gene-delivery methods of particle bombardment, electroporation, and cocultivation with Agrobacterium tumefaciens were optimized on androgenic microspores or derived tissues. In the biolistic gene delivery method 35-40 days old haploid microspore embryoids were used for genetic transformation, whereas freshly isolated androgenic microspores were used for genetic transformation in the electroporation and Agrobacterium cocultivation-based methods...
2017: Methods in Molecular Biology
https://www.readbyqxmd.com/read/28910550/overview-of-craft-brewing-specificities-and-potentially-associated-microbiota
#7
Lindsey Rodhouse, Franck Carbonero
The brewing process differs slightly in craft breweries as compared to industrial breweries, as there are fewer control points. This arguably affects the microbiota of the final product. Beer contains several antimicrobial properties that protect it from pathogens, such as low pH, low oxygen and high carbon dioxide content, and the addition of hops. However, these hurdles have limited power controlling spoilage organisms. Contamination by these organisms can originate in the raw materials, persist in the environment, and be introduced by using flavoring ingredients later in the process...
September 14, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28899844/a-new-lipid-formulation-of-low-dose-ibuprofen-shows-non-inferiority-to-high-dose-standard-ibuprofen-the-flare-study-flaring-arthralgia-relief-evaluation-in-episodic-flaring-knee-pain-a-randomised-double-blind-study
#8
Sita Ma Bierma-Zeinstra, John Brew, Karen Stoner, Rosamund Wilson, Anthony Kilbourn, Philip G Conaghan
OBJECTIVE: To investigate short-term efficacy and safety of a novel lipid ibuprofen formulation 1200mg/day compared with standard ibuprofen 1200mg/day and 2400mg/day in episodic knee arthralgia/flaring pain. DESIGN: Multicentre, randomised, double-blind, 3-arm, non-inferiority trial conducted at 27 primary care centres. Adults with ≥1 knee flare episode within 12 months were recruited within 24 hours of new flare with pain severity ≥5 on a 0-10 numerical rating scale (NRS)...
September 9, 2017: Osteoarthritis and Cartilage
https://www.readbyqxmd.com/read/28898412/antioxidant-activity-of-chinese-shanxi-aged-vinegar-and-its-correlation-with-polyphenols-and-flavonoids-during-the-brewing-process
#9
Xiaolin Xie, Yu Zheng, Xian Liu, Cheng Cheng, Xianglong Zhang, Ting Xia, Songfeng Yu, Min Wang
One of the most famous Chinese vinegars, Shanxi aged vinegar (SAV), is produced with solid-state fermentation technology. Total antioxidant activity (TAC) is a special property for SAV. In this study, we investigate correlations between total antioxidant activity (TAC) and total polyphenol (TP) and total flavonoid (TF) contents of SAV, especially during the brewing process. For SAV, TAC, TP, and TF increased with the increase of aging time. The correlation coefficients between TAC and TP were 0.869 and 0.934, respectively, when analyzed with the method of ABTS and FRAP...
September 12, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28895389/study-of-nutritional-value-of-dried-tea-leaves-and-infusions-of-black-green-and-white-teas-from-chinese-plantations
#10
Maria Czernicka, Grzegorz Zaguła, Marcin Bajcar, Bogdan Saletnik, Czesław Puchalski
Background: The processing of tea leaves determines the contents of bioactive ingredients, hence it should be expected that each variety of tea, black, red or green, will represent a different package of compounds of physiological importance. Taste and aroma, as well as price and brand are the main factors impacting consumers’ preferences with regard to tea of their choice; on the other hand consumers less frequently pay attention to the chemical composition and nutritional value of tea...
2017: Roczniki Państwowego Zakładu Higieny
https://www.readbyqxmd.com/read/28894619/immunological-reactivity-using-monoclonal-and-polyclonal-antibodies-of-autoimmune-thyroid-target-sites-with-dietary-proteins
#11
Datis Kharrazian, Martha Herbert, Aristo Vojdani
Many hypothyroid and autoimmune thyroid patients experience reactions with specific foods. Additionally, food interactions may play a role in a subset of individuals who have difficulty finding a suitable thyroid hormone dosage. Our study was designed to investigate the potential role of dietary protein immune reactivity with thyroid hormones and thyroid axis target sites. We identified immune reactivity between dietary proteins and target sites on the thyroid axis that includes thyroid hormones, thyroid receptors, enzymes, and transport proteins...
2017: Journal of Thyroid Research
https://www.readbyqxmd.com/read/28887658/genetic-dissection-of-grain-traits-in-yamadanishiki-an-excellent-sake-brewing-rice-cultivar
#12
Satoshi Okada, Miki Suehiro, Kaworu Ebana, Kiyosumi Hori, Akio Onogi, Hiroyoshi Iwata, Masanori Yamasaki
The grain traits of Yamadanishiki, an excellent sake-brewing rice cultivar in Japan, are governed by multiple QTLs, namely, a total of 42 QTLs including six major QTLs. Japanese rice wine (sake) is produced using brewing rice (Oryza sativa L.) that carries traits desirable for sake-brewing, such as a larger grain size and higher white-core expression rate (WCE) compared to cooking rice cultivars. However, the genetic basis for these traits in brewing rice cultivars is still unclear. We performed analyses of quantitative trait locus (QTL) of grain and days to heading over 3 years on populations derived from crosses between Koshihikari, a cooking rice, and Yamadanishiki, an excellent sake-brewing rice...
September 8, 2017: TAG. Theoretical and Applied Genetics. Theoretische und Angewandte Genetik
https://www.readbyqxmd.com/read/28882342/the-analysis-of-aroma-flavor-compounds-in-green-tea-using-ice-concentration-linked-with-extractive-stirrer
#13
Abdullah H Alluhayb, Brian A Logue
Worldwide, green tea is one of the most popular beverages. It promotes blood circulation, liver function, and lowers the risk of cancer and cardiovascular diseases. This drink is characterized by the distinctive odors and flavors produced by its constituent compounds, with its value predicated on the amount and type of constituents extracted from the tea leaves during brewing. Ice concentration linked with extractive stirrer (ICECLES) is a novel sample preparation technique, especially applicable for the extraction of relatively polar compounds while retaining excellent extraction efficiencies for non-polar compounds...
August 25, 2017: Journal of Chromatography. A
https://www.readbyqxmd.com/read/28873752/is-cafestol-retained-on-the-paper-filter-in-the-preparation-of-filter-coffee
#14
Mery Yovana Rendón, Maria Brígida Dos Santos Scholz, Neura Bragagnolo
Coffee brew presents sensory, stimulatory and antioxidant properties highly appreciated by consumers, despite being associated with an increase in the level of blood cholesterol due to the effects of the diterpenes, especially cafestol, present in the lipid fraction. Although it is believed that the paper filter retains the brew diterpenes, new studies have shown that sometimes coffee filtered through paper can also increase the blood cholesterol level, putting in doubt the efficiency of the paper filter in retaining the diterpenes...
October 2017: Food Research International
https://www.readbyqxmd.com/read/28873056/foreground-detection-with-simultaneous-dictionary-learning-and-historical-pixel-maintenance
#15
Pei Dong, Shanshan Wang, Yong Xia, Dong Liang, David Dagan Feng
Foreground detection is fundamental in surveillance video analysis and meaningful toward object tracking and higher level tasks, such as anomaly detection and activity analysis. Nevertheless, existing methods are still limited in accurately detecting the foreground due to the complex scene settings. To robustly handle the diverse background variations and foreground challenges, this paper proposes a Background REpresentation approach With Dictionary Learning and Historical Pixel Maintenance (BREW-DLHPM). Specifically, a dictionary learning problem is formulated at the frame level to adaptively represent the background signals with the varied structure information captured, while a pixel-level maintenance is exploited to grasp the dynamic nature of historical information under the help of the learned background...
November 2016: IEEE Transactions on Image Processing: a Publication of the IEEE Signal Processing Society
https://www.readbyqxmd.com/read/28871284/hops-humulus-lupulus-l-bitter-acids-modulation-of-rumen-fermentation-and-potential-as-an-alternative-growth-promoter
#16
REVIEW
Michael D Flythe, Isabelle A Kagan, Yuxi Wang, Nelmy Narvaez
Antibiotics can improve ruminant growth and efficiency by altering rumen fermentation via selective inhibition of microorganisms. However, antibiotic use is increasingly restricted due to concerns about the spread of antibiotic-resistance. Plant-based antimicrobials are alternatives to antibiotics in animal production. The hops plant (Humulus lupulus L.) produces a range of bioactive secondary metabolites, including antimicrobial prenylated phloroglucinols, which are commonly called alpha- and beta-acids. These latter compounds can be considered phyto-ionophores, phytochemicals with a similar antimicrobial mechanism of action to ionophore antibiotics (e...
2017: Frontiers in Veterinary Science
https://www.readbyqxmd.com/read/28867948/biogas-production-from-brewer-s-yeast-using-an-anaerobic-sequencing-batch-reactor
#17
Gregor Drago Zupančič, Mario Panjičko, Bruno Zelić
Renewable energy sources are becoming increasingly important in the beverage and food industries. In the brewing industry, a significant percentage of the used raw materials finishes the process as secondary resource or waste. The research on the anaerobic digestion of brewer's yeast has been scarce until recent years. One of the reasons for this is its use as a secondary resource in the food industry and as cattle feed. Additionally, market value of brewer's yeast is higher than its energy value. Due to the increase of energy prices, brewer's yeast has become of interest as energy substrate despite its difficult degradability in anaerobic conditions...
June 2017: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/28867002/lactobacillus-cerevisiae-sp-nov-isolated-from-a-spoiled-brewery-sample
#18
Jennifer Koob, Fritz Jacob, Mareike Wenning, Mathias Hutzler
A Gram-stain-positive, non-motile, rod-shaped bacterium, designated TUM BP 140423000-2250T (=DSM 100836T=LMG 29073T), was isolated from spoiled beer. This bacterium did not form spores, and was catalase-negative and facultatively anaerobic. Its taxonomic position was determined in a polyphasic study. The 16S rRNA gene sequence similarity data showed that the strain belonged to the Lactobacillus genus with the nearest neighbours being Lactobacillus koreensis DCY50T (sequence similarity 99.5 %), Lactobacillus yonginensis THK-V8T (99...
September 4, 2017: International Journal of Systematic and Evolutionary Microbiology
https://www.readbyqxmd.com/read/28860063/production-of-a-thermostable-1-3-1-4-%C3%AE-glucanase-mutant-in-bacillus-subtilis-wb600-at-a-high-fermentation-capacity-and-its-potential-application-in-the-brewing-industry
#19
Chengtuo Niu, Chunfeng Liu, Yongxian Li, Feiyun Zheng, Jinjing Wang, Qi Li
1,3-1,4-β-glucanase was an important biotechnological aid in the brewing industry. In a previous research, a Bacillus BglTO mutant (BglTO) with high tolerance towards high temperature and low-pH conditions was constructed and expressed in Escherichia coli. However, E. coli was not a suitable host for enzyme production in food industry. Therefore, the present work aimed to achieve the high-level expression of BglTO in Bacillus subtilis WB600 and to test its effect in Congress mashing. The β-glucanase mutant was successfully expressed in B...
August 28, 2017: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/28856539/alcohol-types-and-hiv-disease-progression-among-hiv-infected-drinkers-not-yet-on-antiretroviral-therapy-in-russia-and-uganda
#20
Stephen B Asiimwe, Robin Fatch, Gregory Patts, Michael Winter, Christine Lloyd-Travaglini, Nneka Emenyonu, Winnie Muyindike, Allen Kekibiina, Elena Blokhina, Natalia Gnatienko, Evgeny Kruptisky, Debbie M Cheng, Jeffrey H Samet, Judith A Hahn
In HIV-infected drinkers, alcohol types more likely to cause inflammation could plausibly increase the risk of HIV disease progression. We therefore assessed the association between alcohol type and plasma HIV RNA level (HIV viral load) among HIV-infected drinkers not on antiretroviral therapy (ART) in Russia and Uganda. We analyzed the data of participants from cohorts in Russia and Uganda and assessed their HIV viral load at enrollment by the alcohol type predominantly consumed. We defined predominant alcohol type as the alcohol type contributing >50% of total alcohol consumption in the 1 month (Russia) or 3 months (Uganda) prior to enrollment...
August 30, 2017: AIDS and Behavior
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