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Brewers yeast

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https://www.readbyqxmd.com/read/28905226/identification-and-characterization-of-phospholipids-with-very-long-chain-fatty-acids-in-brewer-s-yeast
#1
Tomáš Řezanka, Irena Kolouchová, Lucia Gharwalová, Andrea Palyzová, Karel Sigler
Yeast lipids and fatty acids (FA) were analyzed in Saccharomyces pastorianus from seven breweries and in the dietary yeast supplement Pangamin. GC-MS identified more than 30 FA, half of which were very-long chain fatty acids (VLCFA) with hydrocarbon chain lengths of ≥22 C atoms. Positional isomers ω-9 and ω-7 were identified in FA with C18-C28 even-numbered alkyl chains. The most abundant ω-7 isomer was cis-vaccenic acid. The structure of monounsaturated FA was proved by dimethyl disulfide adducts (position of double bonds and cis geometric configuration) and by GC-MS of pyridyl carbinol esters...
September 13, 2017: Lipids
https://www.readbyqxmd.com/read/28884564/pattern-of-food-intolerance-in-patients-with-gastro-esophageal-reflux-symptoms
#2
Michele Caselli, Natalina Lo Cascio, Stefano Rabitti, Leonardo H Eusebi, Elena Zeni, Cecilia Soavi, Francesca Cassol, Giovanni Zuliani, Rocco M Zagari
BACKGROUND: Many food items have been involved in gastro-esophageal reflux disease pathogenesis and dietary modification has been proposed as first-line treatment. Test-based exclusion diets have shown to significantly reduce reflux symptoms. we aimed to assess the patterns of food intolerance in a series of patients with typical gastro-esophageal reflux symptoms (GERS). METHODS: We retrospectively evaluated all patients with typical reflux symptoms, attending the Centre Study Association on Food Intolerance and Nutrition of Ferrara from January 2010 to October 2015, who resulted positive to at least one food item at the leucocytotoxic test...
September 7, 2017: Minerva Medica
https://www.readbyqxmd.com/read/28867951/brewery-waste-reuse-for-protease-production-by-lactic-%C3%A2-acid-fermentation
#3
Thiago Rocha Dos Santos Mathias, Paula Fernandes de Aguiar, João Batista de Almeida E Silva, Pedro Paulo Moretzsohn de Mello, Eliana Flávia Camporese Sérvulo
This study evaluated the use of three solid brewery wastes: brewer's spent grain, hot trub and residual brewer's yeast, as alternative media for the cultivation of lactic acid bacteria to evaluate their potential for proteolytic enzyme production. Initially, a mixture experimental design was used to evaluate the effect of each residue, as well as different mixtures (with the protein content set at 4%) in the enzyme production. At predetermined intervals, the solid and liquid fractions were separated and the extracellular proteolytic activity was determined...
June 2017: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/28867948/biogas-production-from-brewer-s-yeast-using-an-anaerobic-sequencing-batch-reactor
#4
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/28834151/performance-of-non-conventional-yeasts-in-co-culture-with-brewers-yeast-for-steering-ethanol-and-aroma-production
#5
Irma M H van Rijswijck, Judith C M Wolkers-Rooijackers, Tjakko Abee, Eddy J Smid
Increasing interest in new beer types has stimulated the search for approaches to extend the metabolic variation of brewers' yeast. Therefore, we tested two approaches using non-conventional yeast to create a beer with lower ethanol content and a complex aroma bouquet. First, the mono-culture performance was monitored of 49 wild yeast isolates of Saccharomyces cerevisiae (16 strains), Cyberlindnera fabianii (9 strains) and Pichia kudriavzevii (24 strains). Interestingly, both C. fabianii and P. kudriavzevii isolates produced relatively more esters compared with S...
August 18, 2017: Microbial Biotechnology
https://www.readbyqxmd.com/read/28822545/effects-of-the-dose-and-viability-of-saccharomyces-cerevisiae-2-ruminal-fermentation-performance-of-lactating-dairy-cows-and-correlations-between-ruminal-bacteria-abundance-and-performance-measures
#6
Y Jiang, I M Ogunade, K G Arriola, M Qi, D Vyas, C R Staples, A T Adesogan
This study examined effects of the dose and viability of supplemented Saccharomyces cerevisiae yeast strain YE1496 on ruminal fermentation and performance of lactating dairy cows. A second objective was to examine correlations between ruminal bacteria abundance and performance measures. Four ruminally cannulated lactating cows (284 ± 18 days in milk) were assigned randomly to 1 of 4 treatment sequences in a 4 × 4 Latin square experimental design using four 21-d experimental periods. Cows were fed a nonacidotic total mixed ration comprising 22...
August 16, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28801642/extreme-anoxia-tolerance-in-crucian-carp-and-goldfish-through-neofunctionalization-of-duplicated-genes-creating-a-new-ethanol-producing-pyruvate-decarboxylase-pathway
#7
Cathrine E Fagernes, Kåre-Olav Stensløkken, Åsmund K Røhr, Michael Berenbrink, Stian Ellefsen, Göran E Nilsson
Without oxygen, most vertebrates die within minutes as they cannot meet cellular energy demands with anaerobic metabolism. However, fish of the genus Carassius (crucian carp and goldfish) have evolved a specialized metabolic system that allows them to survive prolonged periods without oxygen by producing ethanol as their metabolic end-product. Here we show that this has been made possible by the evolution of a pyruvate decarboxylase, analogous to that in brewer's yeast and the first described in vertebrates, in addition to a specialized alcohol dehydrogenase...
August 11, 2017: Scientific Reports
https://www.readbyqxmd.com/read/28763969/identification-and-determination-of-selenohomolanthionine-the-major-selenium-compound-in-torula-yeast
#8
Katarzyna Bierła, Noriyuki Suzuki, Yasumitsu Ogra, Joanna Szpunar, Ryszard Łobiński
Torula yeast (Candida utilis) was found to metabolize selenium in a totally different way to Brewer's yeast (S. cerevisiae) leading to the biosynthesis of selenohomolanthionine (SeHLan), a major selenium compound accounting for 60-80% of the total selenium. The identity of SeHLan was confirmed by retention time matching in hydrophilic ion interaction chromatography (HILIC) with inductively coupled plasma mass spectrometric detection (ICP MS) using a custom synthesized standard molecule and by HILIC - Orbitrap MS and MS-MS fragmentation...
December 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28725447/anti-saccharomyces-cerevisiae-antibodies-asca-are-associated-with-body-fat-mass-and-systemic-inflammation-but-not-with-dietary-yeast-consumption-a-cross-sectional-study
#9
Anne Stine Kvehaugen, Martin Aasbrenn, Per G Farup
BACKGROUND: Baker's/brewer's yeast, Saccharomyces cerevisiae, has been used as an alternative to antibiotic growth promoters to improve growth performance in animals. In humans, Saccharomyces cerevisiae is among the most commonly detected fungi in fecal samples and likely originates from food. Recently, an association between anti-Saccharomyces cerevisiae antibodies (ASCA) and obesity in humans was suggested, but the cause of the elevated ASCA levels is not clear. Our aim was to study ASCA in morbidly obese subjects and explore potential associations with anthropometrics, diet, co-morbidities and biomarkers of inflammation and gut permeability...
2017: BMC Obesity
https://www.readbyqxmd.com/read/28646828/spent-yeast-as-natural-source-of-functional-food-additives
#10
Rita Rakowska, Anna Sadowska, Ewa Dybkowska, Franciszek Świderski
Spent yeasts are by-products arising from beer and wine production which over many years have been chiefly used as feed additives for livestock. They contain many valuable and bioactive substances which has thereby generated much interest in their exploitation. Up till now, the main products obtained from beer-brewing yeasts are β-glucans and yeast extracts. Other like foodstuffs include dried brewer’s yeast, where this is dried and the bitterness removed to be fit for human consumption as well as mannan-oligosaccharides hitherto used in the feed industry...
2017: Roczniki Państwowego Zakładu Higieny
https://www.readbyqxmd.com/read/28643623/the-genomic-basis-of-lactobacilli-as-health-promoting-organisms
#11
Elisa Salvetti, Paul W O'Toole
Lactobacilli occupy a unique position in human culture and scientific history. Like brewer's and baker's yeast, lactobacilli have been associated with food production and preservation for thousands of years. Lactobacillus species are used in mixed microbial cultures, such as the classical Lactobacillus bulgaricus/Streptococcus thermophilus inoculum for yogurt fermentation, or combinations of diverse lactobacilli/yeasts in kefir grains. The association of lactobacilli consumption with greater longevity and improved health formed the basis for developing lactobacilli as probiotics, whose market has exploded worldwide in the past 10 years...
June 2017: Microbiology Spectrum
https://www.readbyqxmd.com/read/28636439/functional-enrichment-of-mannanase-treated-spent-brewer-yeast
#12
Ruge Cao, Xingyue Yang, Wenting Shang, Zhongkai Zhou, Padraig Strappe, Chris Blanchard
In this study, the effect of Bacillus amyloliquefaciens-produced β-mannanase on the nutrient diffusion (release) and antioxidant activity of spent brewer yeast (SBY) was investigated. Three pretreatments were performed: (1) autolysis at 50°C for 24 h; (2) autolysis at 50°C for 24 h, with the addition of β-mannanase during the autolysis; (3) autolysis at 50°C for 24 h, and the β-mannanase was added for another 12 h treatment. The pretreatments with the addition of β-mannanase caused significant cell wall degradation, markedly increased the yield of SBY extracts...
June 21, 2017: Preparative Biochemistry & Biotechnology
https://www.readbyqxmd.com/read/28593696/synergistic-analgesic-anti-pyretic-and-anti-inflammatory-effects-of-extra-virgin-olive-oil-and-ibuprofen-in-different-experimental-models-in-albino-mice
#13
Walla'a A Osman, Dina A Labib, Mona O Abdelhalim, Elsayed M Elrokh
AIM: Olive oil was used in the past as a remedy for many diseases due to its unlimited benefits in health. This study was carried out to assess the analgesic, anti-pyretic and anti-inflammatory activities of extra virgin olive oil (EVOO) at a dose of 8 mL/kg body weight and to compare it with ibuprofen (IBU) as an individual drug therapy and in combination with two different doses of IBU (therapeutic dose 100 mg/kg and low dose 40 mg/kg), on different animal models in albino mice. METHOD: A total of 132 adult healthy male Swiss albino mice were used in this study...
June 7, 2017: International Journal of Rheumatic Diseases
https://www.readbyqxmd.com/read/28587916/measurement-of-body-temperature-in-normothermic-and-febrile-rats-limitations-of-using-rectal-thermometry
#14
Rachael Dangarembizi, Kennedy H Erlwanger, Duncan Mitchell, Robyn S Hetem, Michael T Madziva, Lois M Harden
Stress-induced hyperthermia following rectal thermometry is reported in normothermic rats, but appears to be muted or even absent in febrile rats. We therefore investigated whether the use of rectal thermometry affects the accuracy of temperature responses recorded in normothermic and febrile rats. Using intra-abdominally implanted temperature-sensitive radiotelemeters we measured the temperature response to rectal temperature measurement in male Sprague Dawley rats (~200g) injected subcutaneously with Brewer's yeast (20ml/kg of a 20% Brewer's yeast solution=4000mg/kg) or saline (20ml/kg of 0...
June 3, 2017: Physiology & Behavior
https://www.readbyqxmd.com/read/28587441/evaluation-of-brewers-spent-grain-as-a-novel-media-for-yeast-growth
#15
Sachindra T Cooray, Jaslyn J L Lee, Wei Ning Chen
Brewers' spent grain (BSG) is a by-product generated from the beer manufacturing industry, which is extremely rich in protein and fiber. Here we use low cost BSG as the raw material for the production of a novel growth media, through a bioconversion process utilizing a food grade fungi to hydrolyze BSG. The novel fermentation media was tested on the yeast Rhodosporidium toruloides, a natural yeast producing carotenoid. The yeast growth was analysed using the growth curve and the production of intracellular fatty acids and carotenoids...
December 2017: AMB Express
https://www.readbyqxmd.com/read/28508436/bio-functional-properties-of-sardine-protein-hydrolysates-obtained-by-brewer-s-spent-yeast-and-commercial-proteases
#16
Elsa F Vieira, Olívia Pinho, Isabel Mplvo Ferreira
BACKGROUND: Canned sardine industry generates large amounts of protein rich waste, which demands a useful exploitation. This paper describes the potential use of muscle and viscera proteins from canned sardine by-products as substrate to obtain hydrolysates with biological and functional properties. Three enzymatic approaches, brewer's spent yeast (Bsy) proteases, Alcalase® and Neutrase® were applied to perform protein hydrolysis at the same proteolytic activity (1 U mL(-1) ), using an enzyme/substrate ratio of 20% (v/v), at 50 °C and for 7 h...
May 16, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28450459/experimental-evolution-reveals-favored-adaptive-routes-to-cell-aggregation-in-yeast
#17
Elyse A Hope, Clara J Amorosi, Aaron W Miller, Kolena Dang, Caiti Smukowski Heil, Maitreya J Dunham
Yeast flocculation is a community-building cell aggregation trait that is an important mechanism of stress resistance and a useful phenotype for brewers; however, it is also a nuisance in many industrial processes, in clinical settings, and in the laboratory. Chemostat-based evolution experiments are impaired by inadvertent selection for aggregation, which we observe in 35% of populations. These populations provide a testing ground for understanding the breadth of genetic mechanisms Saccharomyces cerevisiae uses to flocculate, and which of those mechanisms provide the biggest adaptive advantages...
June 2017: Genetics
https://www.readbyqxmd.com/read/28437805/anti-inflammatory-antipyretic-and-antinociceptive-effects-of-a-cressa-cretica-aqueous-extract
#18
Heba Mohammed Ibrahim Abdallah, Abdelsamed Ibrahim Elshamy, Abd El-Nasser Gaber El Gendy, Ahmed Mohamed Abd El-Gawad, Elsayed Abouelfotowh Omer, Marinella De Leo, Luisa Pistelli
Cressa cretica is a widely grown halophytic plant traditionally used for the treatment of different ailments. Previous investigations reported its biological activity on a wide spectrum of diseases. In this study, in vivo antinociceptive, anti-inflammatory, and antipyretic activities of C. cretica aqueous extract whole plant were evaluated. In addition, the total polyphenol content, the total flavonoid content, and the chemical characterization of the extract were performed. C. cretica showed writhing inhibition in acetic acid-induced peripheral nociception of 43 and 48 % at doses of 50 and 100 mg/kg, respectively...
April 24, 2017: Planta Medica
https://www.readbyqxmd.com/read/28417422/selection-of-an-artificial-diet-for-laboratory-rearing-of-opogona-sacchari-lepidoptera-tineidae-bojer-1856
#19
A Coelho, J M Milanez, R de Andrade Moral, C G B Demétrio, J R P Parra
The banana moth Opogona sacchari (Bojer) (Lepidoptera: Tineidae) is a polyphagous pest that can cause serious damage, in particular to banana crops in southern Brazil. The insect is a quarantine pest in several countries, including Argentina, the main consumer market for bananas from southern Brazil. Little information is available about the biology and ecology of this moth, such as a suitable diet for laboratory rearing. In order to provide support for integrated pest management of the pest, this study furnished data for selecting two diets suitable for continuous laboratory rearing of O...
April 17, 2017: Neotropical Entomology
https://www.readbyqxmd.com/read/28342612/can-by-products-replace-conventional-ingredients-in-concentrate-of-dairy-goat-diet
#20
M Romero-Huelva, M A Ramírez-Fenosa, R Planelles-González, P García-Casado, E Molina-Alcaide
Intensive dairy goat production in the Mediterranean basin is based on imported conventional ingredients to be included in concentrates. Fourteen Murciano-Granadina goats in the middle of the third lactation were allocated into 2 groups of 7 animals each fed, respectively, a control diet based on alfalfa hay and concentrate in a 40:60 ratio, and a diet in which the concentrate included tomato fruits, citrus pulp, brewer's grain and brewer's yeast (T100CBY) to study the effect of diet on nutrient utilization, ruminal fermentation, purine derivatives excretion in urine, milk yield and composition, and methane emissions...
March 22, 2017: Journal of Dairy Science
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