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yeast</title> <meta name="description" content="Search results for: yeast"> <meta name="keywords" content="yeast"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler ml-auto" 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class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="yeast"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 278</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: yeast</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">278</span> The Isolation and Performance Evaluation of Yeast (Saccharomyces cerevisiae) from Raffia Palm (Raphia hookeri) Wine Used at Different Concentrations for Proofing of Bread Dough</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Elizabeth%20Chinyere%20Amadi">Elizabeth Chinyere Amadi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Yeast (sacchoromyces cerevisiae) was isolated from the fermenting sap of raffia palm (Raphia hookeri) wine. Different concerntrations of the yeast isolate were used to produce bread samples – B, C, D, E, F containing (2, 3, 4, 5, 6) g of yeast isolate respectively, other ingredients were kept constant. Sample A, containing 2g of commercial baker yeast served as control. The proof heights, weights, volumes and specific volume of the dough and bread samples were determined. The bread samples were also subjected to sensory evaluation using a 9–point hedonic scale. Results showed that proof height increased with increased concentration of the yeast isolate; that is direct proportion. Sample B with the least concentration of the yeast isolate had the least loaf height and volume of 2.80c m and 200 cm³ respectively but exhibited the highest loaf weight of 205.50g. However, Sample A, (commercial bakers’ yeast) had the highest loaf height and volume of 5.00 cm and 400 cm³ respectively. The sensory evaluation results showed sample D compared favorably with sample A in all the organoleptic attributes-(appearance, taste, crumb texture, crust colour and overall acceptability) tested for (P< 0.05). It was recommended that 4g compressed yeast isolate per 100g flour could be used to proof dough as a substitute for commercial bakers’ yeast and produce acceptable bread loaves. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=isolation%20of%20yeast" title="isolation of yeast">isolation of yeast</a>, <a href="https://publications.waset.org/abstracts/search?q=performance%20evaluation%20of%20yeast" title=" performance evaluation of yeast"> performance evaluation of yeast</a>, <a href="https://publications.waset.org/abstracts/search?q=Raffia%20palm%20wine" title=" Raffia palm wine"> Raffia palm wine</a>, <a href="https://publications.waset.org/abstracts/search?q=used%20at%20different%20concentrations" title=" used at different concentrations"> used at different concentrations</a>, <a href="https://publications.waset.org/abstracts/search?q=proofing%20of%20bread%20dough" title=" proofing of bread dough"> proofing of bread dough</a> </p> <a href="https://publications.waset.org/abstracts/51506/the-isolation-and-performance-evaluation-of-yeast-saccharomyces-cerevisiae-from-raffia-palm-raphia-hookeri-wine-used-at-different-concentrations-for-proofing-of-bread-dough" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/51506.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">318</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">277</span> The Creation of a Yeast Model for 5-oxoproline Accumulation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Pratiksha%20Dubey">Pratiksha Dubey</a>, <a href="https://publications.waset.org/abstracts/search?q=Praveen%20Singh"> Praveen Singh</a>, <a href="https://publications.waset.org/abstracts/search?q=Shantanu%20Sen%20Gupta"> Shantanu Sen Gupta</a>, <a href="https://publications.waset.org/abstracts/search?q=Anand%20K.%20Bachhawat"> Anand K. Bachhawat</a> </p> <p class="card-text"><strong>Abstract:</strong></p> 5-oxoproline (pyroglutamic acid) is a cyclic lactam of glutamic acid. In the cell, it can be produced by several different pathways and is metabolized into glutamate with the help of the 5-oxoprolinase enzyme (OPLAH or OXP1). The inhibition of 5-oxoprolinase enzyme in mammals was found to result in heart failure and is thought to be a consequence of oxidative stress [1]. To analyze the consequences of 5-oxoproline accumulation more clearly, we are generating models for 5-oxoproline accumulation in yeast. The 5-oxoproline accumulation model in yeast is being developed by two different strategies. The first one is by overexpression of the mouse  -glutamylcyclotransferase enzyme. It degrades -glu-met dipeptide into 5-oxoproline and methionine taken by the cell from the medium. The second strategy is by providing high concentration of 5-oxoproline externally to the yeast cells. The intracellular 5-oxoproline levels in both models are being evaluated. In addition, the metabolic and cellular consequences are being investigated. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=5-oxoproline" title="5-oxoproline">5-oxoproline</a>, <a href="https://publications.waset.org/abstracts/search?q=pyroglutamic%20acid" title=" pyroglutamic acid"> pyroglutamic acid</a>, <a href="https://publications.waset.org/abstracts/search?q=yeast" title=" yeast"> yeast</a>, <a href="https://publications.waset.org/abstracts/search?q=genetics" title=" genetics"> genetics</a> </p> <a href="https://publications.waset.org/abstracts/171881/the-creation-of-a-yeast-model-for-5-oxoproline-accumulation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/171881.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">87</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">276</span> Improvement of Monacolin K. and Decreasing of Citrinin Content in Korkor 6 (RD 6) Red Yeast Rice </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Emon%20Chairote">Emon Chairote</a>, <a href="https://publications.waset.org/abstracts/search?q=Panatda%20Jannoey"> Panatda Jannoey</a>, <a href="https://publications.waset.org/abstracts/search?q=Griangsak%20Chairote"> Griangsak Chairote</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A strain of Monascus purpureus CMU001 was used to prepared red yeast rice from Thai glutinous rice Korkor 6 (RD 6). Adding of different amounts of histidine (156, 312, 625, and 1250 mg in 100 g of rice grains)) under aerobic and air limitation (air-lock) condition were used in solid fermentation. Determination of the yield as well as monacolin K content was done. Citrinin content was also determined in order to confirm the safety use of prepared red yeast rice. It was found that under air-lock condition with 1250 mg of histidine addition gave the highest yield of 37.40 g of dried red yeast rice prepared from 100 g of rice. Highest 5.72 mg content of monacolin K was obtained under air-lock condition with 312 mg histidine addition. In the other hand, citrinin content was found to be less than 24462 ng/g of all dried red yeast rice samples under the experimental methods used in this work. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=red%20yeast%20rice" title="red yeast rice">red yeast rice</a>, <a href="https://publications.waset.org/abstracts/search?q=Thai%20glutinous%20rice" title=" Thai glutinous rice"> Thai glutinous rice</a>, <a href="https://publications.waset.org/abstracts/search?q=monacolin%20K." title=" monacolin K."> monacolin K.</a>, <a href="https://publications.waset.org/abstracts/search?q=citrinin" title=" citrinin"> citrinin</a> </p> <a href="https://publications.waset.org/abstracts/14323/improvement-of-monacolin-k-and-decreasing-of-citrinin-content-in-korkor-6-rd-6-red-yeast-rice" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/14323.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">247</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">275</span> Stability of Ochratoxin a During Bread Making Process</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sara%20Heidari">Sara Heidari</a>, <a href="https://publications.waset.org/abstracts/search?q=Jafar%20Mohammadzadeh%20Milani"> Jafar Mohammadzadeh Milani</a>, <a href="https://publications.waset.org/abstracts/search?q=Elmira%20Pouladi%20Borj"> Elmira Pouladi Borj</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this research, stability of Ochratoxin A (OTA) during bread making process including fermentation with yeasts (Saccharomyces cerevisiae) and Sourdough (Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus acidophilus and Lactobacillus fermentum) and baking at 200°C were examined. Bread was prepared on a pilot-plant scale by using wheat flour spiked with standard solution of OTA. During this process, mycotoxin levels were determined after fermentation of the dough with sourdough and three types of yeast including active dry yeast, instant dry yeast and compressed yeast after further baking 200°C by high performance liquid chromatography (HPLC) with ﬂuorescence detector after extraction and clean-up on an immunoafﬁnity column. According to the results, the highest stability of was observed in the first fermentation (first proof), while the lowest stability was observed in the baking stage in comparison to contaminated flour. In addition, compressed yeast showed the maximum impact on stability of OTA during bread making process. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ochratoxin%20A" title="Ochratoxin A">Ochratoxin A</a>, <a href="https://publications.waset.org/abstracts/search?q=bread" title=" bread"> bread</a>, <a href="https://publications.waset.org/abstracts/search?q=dough" title=" dough"> dough</a>, <a href="https://publications.waset.org/abstracts/search?q=yeast" title=" yeast"> yeast</a>, <a href="https://publications.waset.org/abstracts/search?q=sourdough" title=" sourdough"> sourdough</a> </p> <a href="https://publications.waset.org/abstracts/25928/stability-of-ochratoxin-a-during-bread-making-process" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/25928.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">576</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">274</span> Removal of Samarium in Environmental Water Samples by Modified Yeast Cells</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Homayon%20Ahmad%20Panahi">Homayon Ahmad Panahi</a>, <a href="https://publications.waset.org/abstracts/search?q=Seyed%20Mehdi%20Seyed%20Nejad"> Seyed Mehdi Seyed Nejad</a>, <a href="https://publications.waset.org/abstracts/search?q=Elham%20Moniri"> Elham Moniri</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A novel bio-adsorbent is fabricated by attaching a cibacron blue to yeast cells. The modified bio-sorbent has been characterized by some techniques like Fourier transform infrared spectroscopy (FT-IR) and elemental analysis (CHN) and applied for the preconcentration and determination of samarium from aqueous water samples. The best pH value for adsorption of the brilliant crecyle blue by yeast cells- cibacron blue was 7. The sorption capacity of modified biosorbent was 18.5 mg. g⁻¹. A recovery of 95.3% was obtained for Sm(III) when eluted with 0.5 M nitric acid. The method was applied for Sm(III) preconcentration and determination in river water sample. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=samarium" title="samarium">samarium</a>, <a href="https://publications.waset.org/abstracts/search?q=solid%20phase%20extraction" title=" solid phase extraction"> solid phase extraction</a>, <a href="https://publications.waset.org/abstracts/search?q=yeast%20cells" title=" yeast cells"> yeast cells</a>, <a href="https://publications.waset.org/abstracts/search?q=water%20sample" title=" water sample"> water sample</a>, <a href="https://publications.waset.org/abstracts/search?q=removal" title=" removal"> removal</a> </p> <a href="https://publications.waset.org/abstracts/76122/removal-of-samarium-in-environmental-water-samples-by-modified-yeast-cells" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/76122.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">255</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">273</span> Chemical Modification of Biosorbent for Prconcentation of Cadmium in Water Sample</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Homayon%20Ahmad%20Panahi">Homayon Ahmad Panahi</a>, <a href="https://publications.waset.org/abstracts/search?q=Niusha%20Mohseni%20Darabi"> Niusha Mohseni Darabi</a>, <a href="https://publications.waset.org/abstracts/search?q=Elham%20Moniri"> Elham Moniri</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A new biosorbent is prepared by coupling a cibacron blue to yeast cells. The modified yeast cells with cibacron blue has been characterized by Fourier transform infrared spectroscopy (FT-IR) and elemental analysis and applied for the preconcentration and solid phase extraction of trace cadmium ion from water samples. The optimum pH value for sorption of the cadmium ions by yeast cells- cibacron blue was 5.5. The sorption capacity of modified biosorbent was 45 mg. g−1. A recovery of 98.2% was obtained for Cd(II) when eluted with 0.5 M nitric acid. The method was applied for Cd(II) preconcentration and determination in sea water sample. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=solid%20phase%20extraction" title="solid phase extraction">solid phase extraction</a>, <a href="https://publications.waset.org/abstracts/search?q=yeast%20cells" title=" yeast cells"> yeast cells</a>, <a href="https://publications.waset.org/abstracts/search?q=Nickl" title=" Nickl"> Nickl</a>, <a href="https://publications.waset.org/abstracts/search?q=isotherm%20study" title=" isotherm study"> isotherm study</a> </p> <a href="https://publications.waset.org/abstracts/52871/chemical-modification-of-biosorbent-for-prconcentation-of-cadmium-in-water-sample" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/52871.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">264</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">272</span> Statistical Modeling for Permeabilization of a Novel Yeast Isolate for β-Galactosidase Activity Using Organic Solvents</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Shweta%20Kumari">Shweta Kumari</a>, <a href="https://publications.waset.org/abstracts/search?q=Parmjit%20S.%20Panesar"> Parmjit S. Panesar</a>, <a href="https://publications.waset.org/abstracts/search?q=Manab%20B.%20Bera"> Manab B. Bera</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The hydrolysis of lactose using β-galactosidase is one of the most promising biotechnological applications, which has wide range of potential applications in food processing industries. However, due to intracellular location of the yeast enzyme, and expensive extraction methods, the industrial applications of enzymatic hydrolysis processes are being hampered. The use of permeabilization technique can help to overcome the problems associated with enzyme extraction and purification of yeast cells and to develop the economically viable process for the utilization of whole cell biocatalysts in food industries. In the present investigation, standardization of permeabilization process of novel yeast isolate was carried out using a statistical model approach known as Response Surface Methodology (RSM) to achieve maximal b-galactosidase activity. The optimum operating conditions for permeabilization process for optimal β-galactosidase activity obtained by RSM were 1:1 ratio of toluene (25%, v/v) and ethanol (50%, v/v), 25.0 oC temperature and treatment time of 12 min, which displayed enzyme activity of 1.71 IU /mg DW. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=%CE%B2-galactosidase" title="β-galactosidase">β-galactosidase</a>, <a href="https://publications.waset.org/abstracts/search?q=optimization" title=" optimization"> optimization</a>, <a href="https://publications.waset.org/abstracts/search?q=permeabilization" title=" permeabilization"> permeabilization</a>, <a href="https://publications.waset.org/abstracts/search?q=response%20surface%20methodology" title=" response surface methodology"> response surface methodology</a>, <a href="https://publications.waset.org/abstracts/search?q=yeast" title=" yeast"> yeast</a> </p> <a href="https://publications.waset.org/abstracts/7218/statistical-modeling-for-permeabilization-of-a-novel-yeast-isolate-for-v-galactosidase-activity-using-organic-solvents" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/7218.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">254</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">271</span> Antimicrobial Agents Produced by Yeasts</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=T.%20B%C3%BCy%C3%BCks%C4%B1r%C4%B1t">T. Büyüksırıt</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20Kulea%C5%9Fan"> H. Kuleaşan </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Natural antimicrobials are used to preserve foods that can be found in plants, animals, and microorganisms. Antimicrobial substances are natural or artificial agents that produced by microorganisms or obtained semi/total chemical synthesis are used at low concentrations to inhibit the growth of other microorganisms. Food borne pathogens and spoilage microorganisms are inactivated by the use of antagonistic microorganisms and their metabolites. Yeasts can produce toxic proteins or glycoproteins (toxins) that cause inhibition of sensitive bacteria and yeast species. Antimicrobial substance producing phenotypes belonging different yeast genus were isolated from different sources. Toxins secreted by many yeast strains inhibiting the growth of other yeast strains. These strains show antimicrobial activity, inhibiting the growth of mold and bacteria. The effect of antimicrobial agents produced by yeasts can be extremely fast, and therefore may be used in various treatment procedures. Rapid inhibition of microorganisms is possibly caused by microbial cell membrane lipopolysaccharide binding and in activation (neutralization) effect. Antimicrobial agents inhibit the target cells via different mechanisms of action. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20agents" title="antimicrobial agents">antimicrobial agents</a>, <a href="https://publications.waset.org/abstracts/search?q=yeast" title=" yeast"> yeast</a>, <a href="https://publications.waset.org/abstracts/search?q=toxic%20protein" title=" toxic protein"> toxic protein</a>, <a href="https://publications.waset.org/abstracts/search?q=glycoprotein" title=" glycoprotein"> glycoprotein</a> </p> <a href="https://publications.waset.org/abstracts/9513/antimicrobial-agents-produced-by-yeasts" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/9513.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">362</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">270</span> Utilization of Whey for the Production of β-Galactosidase Using Yeast and Fungal Culture</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rupinder%20Kaur">Rupinder Kaur</a>, <a href="https://publications.waset.org/abstracts/search?q=Parmjit%20S.%20Panesar"> Parmjit S. Panesar</a>, <a href="https://publications.waset.org/abstracts/search?q=Ram%20S.%20Singh"> Ram S. Singh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Whey is the lactose rich by-product of the dairy industry, having good amount of nutrient reservoir. Most abundant nutrients are lactose, soluble proteins, lipids and mineral salts. Disposing of whey by most of milk plants which do not have proper pre-treatment system is the major issue. As a result of which, there can be significant loss of potential food and energy source. Thus, whey has been explored as the substrate for the synthesis of different value added products such as enzymes. β-galactosidase is one of the important enzymes and has become the major focus of research due to its ability to catalyze both hydrolytic as well as transgalactosylation reaction simultaneously. The enzyme is widely used in dairy industry as it catalyzes the transformation of lactose to glucose and galactose, making it suitable for the lactose intolerant people. The enzyme is intracellular in both bacteria and yeast, whereas for molds, it has an extracellular location. The present work was carried to utilize the whey for the production of β-galactosidase enzyme using both yeast and fungal cultures. The yeast isolate Kluyveromyces marxianus WIG2 and various fungal strains have been used in the present study. Different disruption techniques have also been investigated for the extraction of the enzyme produced intracellularly from yeast cells. Among the different methods tested for the disruption of yeast cells, SDS-chloroform showed the maximum β-galactosidase activity. In case of the tested fungal cultures, Aureobasidium pullulans NCIM 1050, was observed to be the maximum extracellular enzyme producer. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=%CE%B2-galactosidase" title="β-galactosidase">β-galactosidase</a>, <a href="https://publications.waset.org/abstracts/search?q=fungus" title=" fungus"> fungus</a>, <a href="https://publications.waset.org/abstracts/search?q=yeast" title=" yeast"> yeast</a>, <a href="https://publications.waset.org/abstracts/search?q=whey" title=" whey"> whey</a> </p> <a href="https://publications.waset.org/abstracts/26112/utilization-of-whey-for-the-production-of-v-galactosidase-using-yeast-and-fungal-culture" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/26112.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">325</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">269</span> Application of Chitosan as a Natural Antimicrobial Compound in Stirred Yoghurt</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Javad%20Hesari">Javad Hesari</a>, <a href="https://publications.waset.org/abstracts/search?q=Tahereh%20Donyatalab"> Tahereh Donyatalab</a>, <a href="https://publications.waset.org/abstracts/search?q=Sodeif%20Azadmard%20Damirchi"> Sodeif Azadmard Damirchi</a>, <a href="https://publications.waset.org/abstracts/search?q=Reza%20Rezaii%20Mokaram"> Reza Rezaii Mokaram</a>, <a href="https://publications.waset.org/abstracts/search?q=Abbas%20Rafat"> Abbas Rafat</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The main objective of this research was to increase shelf life of stirred yoghurt by adding chitosan as a naturally antimicrobial compound. Chitosan were added at different concentrations (0.1, 0.3 and 0.6%) to the stirred yoghurt. Samples were stored at refrigerator and room temperature for 3 weeks and tested with respect of microbial properties (counts of starter bacteria, mold and yeast, coliforms and E. coli). Starter bacteria and yeast counts in samples containing chitosan was significantly (p<0.05) lower than those in control samples and its antibacterial and anti-yeast effects increased with increasing concentration of chitosan. The lowest counts of starter bacteria and yeast were observed at samples whit 0.6% of chitosan. The Results showed Chitosan had a positive effect on increasing shelf life and controlling of yeasts and therefore can be used as a natural preservative in stirred yogurt. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chitosan" title="chitosan">chitosan</a>, <a href="https://publications.waset.org/abstracts/search?q=natural%20preservative" title=" natural preservative"> natural preservative</a>, <a href="https://publications.waset.org/abstracts/search?q=stirred%20yoghurt" title=" stirred yoghurt"> stirred yoghurt</a>, <a href="https://publications.waset.org/abstracts/search?q=self-life" title=" self-life"> self-life</a> </p> <a href="https://publications.waset.org/abstracts/32001/application-of-chitosan-as-a-natural-antimicrobial-compound-in-stirred-yoghurt" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/32001.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">465</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">268</span> Dependence of the Electro-Stimulation of Saccharomyces cerevisiae by Pulsed Electric Field at the Yeast Growth Phase</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jessy%20Mattar">Jessy Mattar</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohamad%20Turk"> Mohamad Turk</a>, <a href="https://publications.waset.org/abstracts/search?q=Maurice%20Nonus"> Maurice Nonus</a>, <a href="https://publications.waset.org/abstracts/search?q=Nikolai%20Lebovka"> Nikolai Lebovka</a>, <a href="https://publications.waset.org/abstracts/search?q=Henri%20El%20Zakhem"> Henri El Zakhem</a>, <a href="https://publications.waset.org/abstracts/search?q=Eugene%20Vorobiev"> Eugene Vorobiev</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The effects of electro-stimulation of S. cerevisiae cells in colloidal suspension by Pulsed Electric Fields ‎‎(PEF) with electric field strength E = 20 – 2000 V.cm-1 and effective PEF treatment time tPEF = 10^−5 – 1 s were ‎investigated. The applied experimental procedure includes variations in the preliminary fermentation time and ‎electro-stimulation by PEF-treatment. Plate counting was performed.‎ At relatively high electric fields (E ≥ 1000 V.cm-1) and moderate PEF treatment time (tPEF > 100 µs), the ‎extraction of ionic components from yeast was observed by conductivity measurements, which can be related to ‎electroporation of cell membranes. Cell counting revealed a dependency of the colonies’ size on the time of ‎preliminary fermentation tf and the power consumption W, however no dependencies were noticeable by varying the initial yeast concentration in the treated suspensions.‎ <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=intensification" title="intensification">intensification</a>, <a href="https://publications.waset.org/abstracts/search?q=yeast" title=" yeast"> yeast</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation"> fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=electroporation" title=" electroporation"> electroporation</a>, <a href="https://publications.waset.org/abstracts/search?q=biotechnology" title=" biotechnology"> biotechnology</a> </p> <a href="https://publications.waset.org/abstracts/10470/dependence-of-the-electro-stimulation-of-saccharomyces-cerevisiae-by-pulsed-electric-field-at-the-yeast-growth-phase" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/10470.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">469</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">267</span> Preservation of Coconut Toddy Sediments as a Leavening Agent for Bakery Products</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=B.%20R.%20Madushan">B. R. Madushan</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20B.%20Navaratne"> S. B. Navaratne</a>, <a href="https://publications.waset.org/abstracts/search?q=I.%20Wickramasinge"> I. Wickramasinge</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Toddy sediment (TS) was cultured in a PDA medium to determine initial yeast load, and also it was undergone sun, shade, solar, dehumidified cold air (DCA) and hot air oven (at 400, 500 and 60oC) drying with a view to preserve viability of yeast. Thereafter, this study was conducted according to two factor factorial design in order to determine best preservation method. Therein the dried TS from the best drying method was taken and divided into two portions. One portion was mixed with 3: 7 ratio of TS: rice flour and the mixture was divided in to two again. While one portion was kept under in house condition the other was in a refrigerator. Same procedure was followed to the rest portion of TS too but it was at the same ratio of corn flour. All treatments were vacuum packed in triple laminate pouches and the best preservation method was determined in terms of leavening index (LI). The TS obtained from the best preservation method was used to make foods (bread and hopper) and organoleptic properties of it were evaluated against same of ordinary foods using sensory panel with a five point hedonic scale. Results revealed that yeast load or fresh TS was 58×106 CFU/g. The best drying method in preserving viability of yeast was DCA because LI of this treatment (96%) is higher than that of other three treatments. Organoleptic properties of foods prepared from best preservation method are as same as ordinary foods according to Duo trio test. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biological%20leavening%20agent" title="biological leavening agent">biological leavening agent</a>, <a href="https://publications.waset.org/abstracts/search?q=coconut%20toddy" title=" coconut toddy"> coconut toddy</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation"> fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=yeast" title=" yeast "> yeast </a> </p> <a href="https://publications.waset.org/abstracts/28341/preservation-of-coconut-toddy-sediments-as-a-leavening-agent-for-bakery-products" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/28341.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">342</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">266</span> Development of Probiotic Edible Film Coated Extruded Food Product</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Manab%20Bandhu%20Bera">Manab Bandhu Bera</a>, <a href="https://publications.waset.org/abstracts/search?q=Navdeep%20Singh"> Navdeep Singh</a>, <a href="https://publications.waset.org/abstracts/search?q=Paramjit%20Singh%20Panesar"> Paramjit Singh Panesar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In view of exploiting the health benefits of probiotic yeast S.boulardii NCDC 363 and make it available in the form of non-dairy food products, study was undertaken. In this, probiotic yeast S.boulardii NCDC 363 was incorporated in the edible film made from sodium alginate (SA), whey protein concentrate (WPC) and glycerol (50%). Response surface methodology was used to optimize process variables such as; concentration of SA (0.25-0.75%), WPC (1-2%) and temperature (70-80°C) and also to investigate effect of these process variables on viability of probiotic yeast and hardness when applied as an edible coat on extruded food products. Accelerated storage stability of optimized probiotic extruded food products samples was determined at 38 C and 90% RH. The optimized products were packed in high-density polyethylene (HDPE) and aluminum laminated polyethylene (ALP) pouches at 38°C and relative humidity maintained was 90%. It was observed that product stored in ALP had better stability in terms of moisture absorption, hardness and viability. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=probiotic%20yeast" title="probiotic yeast">probiotic yeast</a>, <a href="https://publications.waset.org/abstracts/search?q=extruded%20food%20product" title=" extruded food product"> extruded food product</a>, <a href="https://publications.waset.org/abstracts/search?q=WPC" title=" WPC"> WPC</a>, <a href="https://publications.waset.org/abstracts/search?q=RSM" title=" RSM"> RSM</a> </p> <a href="https://publications.waset.org/abstracts/51806/development-of-probiotic-edible-film-coated-extruded-food-product" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/51806.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">275</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">265</span> Decolorization and Phenol Removal of Palm Oil Mill Effluent by Termite-Associated Yeast</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=P.%20Chaijak">P. Chaijak</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Lertworapreecha"> M. Lertworapreecha</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20Sukkasem"> C. Sukkasem</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A huge of dark color palm oil mill effluent (POME) cannot pass the discharge standard. It has been identified as the major contributor to the pollution load into ground water. Here, lignin-degrading yeast isolated from a termite nest was tested to treat the POME. Its lignin-degrading and decolorizing ability was determined. The result illustrated that <em>Galactomyces </em>sp. was successfully grown in POME. The decolorizing test demonstrated that 40% of <em>Galactomyces </em>sp. could reduce the color of POME (50% v/v) about 74-75% in 5 days without nutrient supplement. The result suggested that <em>G. reessii </em>has a potential to apply for decolorizing the dark wastewater like POME and other industrial wastewaters. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=decolorization" title="decolorization">decolorization</a>, <a href="https://publications.waset.org/abstracts/search?q=palm%20oil%20mill%20effluent" title=" palm oil mill effluent"> palm oil mill effluent</a>, <a href="https://publications.waset.org/abstracts/search?q=termite" title=" termite"> termite</a>, <a href="https://publications.waset.org/abstracts/search?q=yeast" title=" yeast"> yeast</a> </p> <a href="https://publications.waset.org/abstracts/64437/decolorization-and-phenol-removal-of-palm-oil-mill-effluent-by-termite-associated-yeast" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/64437.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">209</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">264</span> Ultrasonic Treatment of Baker’s Yeast Effluent</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Emine%20Y%C4%B1lmaz">Emine Yılmaz</a>, <a href="https://publications.waset.org/abstracts/search?q=Serap%20F%C4%B1nd%C4%B1k"> Serap Fındık</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Baker’s yeast industry uses molasses as a raw material. Molasses is end product of sugar industry. Wastewater from molasses processing presents large amount of coloured substances that give dark brown color and high organic load to the effluents. The main coloured compounds are known as melanoidins. Melanoidins are product of Maillard reaction between amino acid and carbonyl groups in molasses. Dark colour prevents sunlight penetration and reduces photosynthetic activity and dissolved oxygen level of surface waters. Various methods like biological processes (aerobic and anaerobic), ozonation, wet air oxidation, coagulation/flocculation are used to treatment of baker’s yeast effluent. Before effluent is discharged adequate treatment is imperative. In addition to this, increasingly stringent environmental regulations are forcing distilleries to improve existing treatment and also to find alternative methods of effluent management or combination of treatment methods. Sonochemical oxidation is one of the alternative methods. Sonochemical oxidation employs ultrasound resulting in cavitation phenomena. In this study, decolorization of baker’s yeast effluent was investigated by using ultrasound. Baker’s yeast effluent was supplied from a factory which is located in the north of Turkey. An ultrasonic homogenizator used for this study. Its operating frequency is 20 kHz. TiO2-ZnO catalyst has been used as sonocatalyst. The effects of molar proportion of TiO2-ZnO, calcination temperature and time, catalyst amount were investigated on the decolorization of baker’s yeast effluent. The results showed that prepared composite TiO2-ZnO with 4:1 molar proportion treated at 700°C for 90 min provides better result. Initial decolorization rate at 15 min is 3% without catalyst, 14,5% with catalyst treated at 700°C for 90 min respectively. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=baker%E2%80%99s%20yeast%20effluent" title="baker’s yeast effluent">baker’s yeast effluent</a>, <a href="https://publications.waset.org/abstracts/search?q=decolorization" title=" decolorization"> decolorization</a>, <a href="https://publications.waset.org/abstracts/search?q=sonocatalyst" title=" sonocatalyst"> sonocatalyst</a>, <a href="https://publications.waset.org/abstracts/search?q=ultrasound" title=" ultrasound"> ultrasound</a> </p> <a href="https://publications.waset.org/abstracts/7535/ultrasonic-treatment-of-bakers-yeast-effluent" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/7535.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">474</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">263</span> Antimicrobial Effect of Natamycin against Food Spoilage Fungi and Yeast Contaminated Fermented Foods</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Pervin%20Basaran%20Akocak">Pervin Basaran Akocak</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Food antimicrobials are compounds that are incorporated into food matrixes in order to cause death or delay the growth of spoilage or pathogenic microorganisms. As a result, microbiological deterioration is prevented throughout storage and food distribution. In this study, the effect of natural antimycotic natamycin (C33H47NO13, with a molecular mass of 665.725), a GRAS (Generally Recognized As Safe) commercial compound produced by different strains of Streptomyces sp., was tested against various fermented food contamination fungi and yeast species. At the concentration of 100 µg/ml, natamycin exhibited stronger antifungal activity against fungi than yeast species tested. The exposure time of natamycin for complete inhibition of the species tested were found to be between 100-180 min at 300-750 µg/ml concentration. SEM observations of fungal species demonstrated that natamycin distorted and damaged the conidia and hyphae by inhibiting spore germination and mycelial growth. Natamycin can be considered as a potential candidate in hurdle food treatments for preventing fungal and yeast invasion and resulting deterioration of fermented products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=natamycin" title="natamycin">natamycin</a>, <a href="https://publications.waset.org/abstracts/search?q=antifungal" title=" antifungal"> antifungal</a>, <a href="https://publications.waset.org/abstracts/search?q=fermented%20food" title=" fermented food"> fermented food</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20spoilage%20fungi" title=" food spoilage fungi"> food spoilage fungi</a> </p> <a href="https://publications.waset.org/abstracts/22389/antimicrobial-effect-of-natamycin-against-food-spoilage-fungi-and-yeast-contaminated-fermented-foods" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/22389.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">515</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">262</span> Effect of Yeast Culture (Saccharomyces cerevisiae) Supplementation on Growth Performance, Nutrients Digestibility, and Blood Metabolites in Beetal Male Goats</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Saeed%20Ahmed">Saeed Ahmed</a>, <a href="https://publications.waset.org/abstracts/search?q=Tamoor%20Abbas"> Tamoor Abbas</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Amir"> M. Amir</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20S.%20Iqbal"> M. S. Iqbal</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20Hussain"> D. Hussain</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was conducted to evaluate the effect of supplementation of different levels of yeast culture (Saccharomyces cerevisiae) in Beetal male goats diets on growth performance, digestibility of nutrients and selected blood metabolites. Another objective was to determine the inclusion level of yeast culture for optimal growth performance of Beetal male goats. Eighteen (n=18) Beetal male goats were randomly assigned to three total mixed ration treatments (n=6 goats/treatment): T1, T2 and T3 containing 0gm, 3gm and 6gm/day yeast culture (YC) mixed with total mixed ration (TMR). The diets were iso-nitrogenous and iso-caloric having crude protein 15.2% and ME 2.6Mcal/kg. The total duration of the experiment was 8 weeks. Beetal bucks were fed on TMR diets (T1, T2 and T3) having blend of oat silage, Lucerne hay and concentrate mixed with yeast culture (YC). Bucks were housed individually and feed was offered @ 4% of body weight on dry matter basis. Samples of fresh feed and refusal were collected twice weekly of moisture percentage using hot air oven. Data for daily dry matter intake, body weight gain, nutrient digestibility and selected blood metabolites were analyzed through one-way ANOVA technique under Complete randomised design (SAS Institute Inc, 2002-03). Results were declared significant at P≤0.05. Overall, DMI was not affected (P≥0.05) by dietary treatments. Body weight gain, digestibility of crude protein and crude fibre were improved. Blood glucose concentration was detected higher in the group having supplementation of yeast culture (YC) 6gm/day compared to other two dietary treatments. This study suggested the positive impact of inclusion of yeast culture (YC) up to 6gm/day in the TMR diet for optimal growth performance and digestibility of nutrients in Beetal male goats. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=yeast%20culture" title="yeast culture">yeast culture</a>, <a href="https://publications.waset.org/abstracts/search?q=growth%20performance" title=" growth performance"> growth performance</a>, <a href="https://publications.waset.org/abstracts/search?q=digestibility" title=" digestibility"> digestibility</a>, <a href="https://publications.waset.org/abstracts/search?q=beetle%20goat" title=" beetle goat"> beetle goat</a> </p> <a href="https://publications.waset.org/abstracts/96210/effect-of-yeast-culture-saccharomyces-cerevisiae-supplementation-on-growth-performance-nutrients-digestibility-and-blood-metabolites-in-beetal-male-goats" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/96210.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">194</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">261</span> Understanding the Thermal Resistance of Active Dry Yeast by Differential Scanning Calorimetry Approach</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Pauline%20Ribert">Pauline Ribert</a>, <a href="https://publications.waset.org/abstracts/search?q=Gaelle%20Roudaut"> Gaelle Roudaut</a>, <a href="https://publications.waset.org/abstracts/search?q=Sebastien%20Dupont"> Sebastien Dupont</a>, <a href="https://publications.waset.org/abstracts/search?q=Laurent%20Beney"> Laurent Beney</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Yeasts, anhydrobiotic organisms, can survive extreme water disturbances, thanks to the prolonged and reversible suspension of their cellular activity as well as the establishment of a defense arsenal. This property is exploited by many industrialists. One of the protection systems implemented by yeast is the vitrification of its cytoplasm by trehalose. The thermal resistance of dry yeasts is a crucial parameter for their use. However, studies on the thermal resistance of dry yeasts are often based on yeasts produced in laboratory conditions with non-optimal drying processes. We, therefore, propose a study on the thermal resistance of industrial dry yeasts in relation to their thermophysical properties. Heat stress was applied at three temperatures (50, 75, and 100°C) for 10, 30, or 60-minute treatments. The survival of yeasts to these treatments was estimated, and their thermophysical properties were studied by differential scanning calorimetry. The industrial dry yeasts resisted 60 minutes at 50°C and 75°C and 10 minutes at a temperature close to 100°C. At 100°C, yeast was above their glass transition temperature. Industrial dry yeasts are therefore capable of withstanding high thermal stress if maintained in a specific thermophysical state. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dry%20yeast" title="dry yeast">dry yeast</a>, <a href="https://publications.waset.org/abstracts/search?q=glass%20transition" title=" glass transition"> glass transition</a>, <a href="https://publications.waset.org/abstracts/search?q=thermal%20resistance" title=" thermal resistance"> thermal resistance</a>, <a href="https://publications.waset.org/abstracts/search?q=vitrification" title=" vitrification"> vitrification</a> </p> <a href="https://publications.waset.org/abstracts/128376/understanding-the-thermal-resistance-of-active-dry-yeast-by-differential-scanning-calorimetry-approach" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/128376.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">150</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">260</span> Effect of Texturised Soy Protein and Yeast on the Instrumental and Sensory Quality of Hybrid Beef Meatballs</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Simona%20Grasso">Simona Grasso</a>, <a href="https://publications.waset.org/abstracts/search?q=Gabrielle%20Smith"> Gabrielle Smith</a>, <a href="https://publications.waset.org/abstracts/search?q=Sophie%20Bowers"> Sophie Bowers</a>, <a href="https://publications.waset.org/abstracts/search?q=Oluseyi%20Moses%20Ajayi"> Oluseyi Moses Ajayi</a>, <a href="https://publications.waset.org/abstracts/search?q=Mark%20Swainson"> Mark Swainson</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Hybrid meat analogues are meat products whereby a proportion of meat has been partially replaced by more sustainable protein sources. These products could bridge the gap between meat and meat-free products, providing convenience, and allowing consumers to continue using meat products as they conventionally would, while lowering their overall meat intake. The study aimed to investigate the effect of introducing texturized soy protein (TSP) at different levels (15% and 30%) with and without nutritional yeast as flavour enhancer on the sensory and instrumental quality of beef meatballs, compared to a soy and yeast-free control. Proximate analysis, yield, colour, instrumental texture, and sensory quality were investigated. The addition of soy and yeast did not have significant effects on the overall protein content, but the total fat and moisture content went down with increasing soy substitution. Samples with 30% TSP had significantly higher yield than the other recipes. In terms of colour, a* redness values tended to go down and b* yellowness values tended to go up with increasing soy addition. The addition of increasing levels of soy and yeast modified the structure of meatballs resulting in a progressive decrease in hardness and chewiness compared to control. Sixty participants assessed the samples using Check-all-that-apply (CATA) questions and hedonic scales. The texture of all TSP-containing samples received significantly higher acceptability scores than control, while 15% TSP with yeast received significantly higher flavour and overall acceptability scores than control. Control samples were significantly more often associated than the other recipes to the term 'hard' and the least associated to 'soft' and 'crumbly and easy to cut'. All recipes were similarly associated to the terms 'weak meaty', 'strong meaty', 'characteristic' and 'unusual'. Correspondence analysis separated the meatballs in three distinct groups: 1) control; 2) 30%TSP with yeast; and 3) 15%TSP, 15%TSP with yeast and 30%TSP located together on the sensory map, showing similarity. Adding 15-30% TSP with or without yeast inclusion could be beneficial for the development of future meat hybrids with acceptable sensory quality. These results can provide encouragement for the use of the hybrid concept by the meat industry to promote the partial substitution of meat in flexitarians’ diets. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=CATA" title="CATA">CATA</a>, <a href="https://publications.waset.org/abstracts/search?q=hybrid%20meat%20products" title=" hybrid meat products"> hybrid meat products</a>, <a href="https://publications.waset.org/abstracts/search?q=texturised%20soy%20protein" title=" texturised soy protein"> texturised soy protein</a>, <a href="https://publications.waset.org/abstracts/search?q=yeast" title=" yeast"> yeast</a> </p> <a href="https://publications.waset.org/abstracts/98965/effect-of-texturised-soy-protein-and-yeast-on-the-instrumental-and-sensory-quality-of-hybrid-beef-meatballs" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/98965.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">165</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">259</span> Influence of Yeast Strains on Microbiological Stability of Wheat Bread</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=E.%20Soboleva">E. Soboleva</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Sergachyova"> E. Sergachyova</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20G.%20Davydenko"> S. G. Davydenko</a>, <a href="https://publications.waset.org/abstracts/search?q=T.%20V.%20Meledina"> T. V. Meledina</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Problem of food preservation is extremely important for mankind. Viscous damage ("illness") of bread results from development of Bacillus spp. bacteria. High temperature resistant spores of this microorganism are steady against 120°C) and remain in bread during pastries, potentially causing spoilage of the final product. Scientists are interested in further characterization of bread spoiling Bacillus spp. species. Our aim was to find weather yeast Saccharomyces cerevisiae strains that are able to produce natural antimicrobial killer factor can preserve bread illness. By diffusion method, we showed yeast antagonistic activity against spore-forming bacteria. Experimental technological parameters were the same as for bakers' yeasts production on the industrial scale. Risograph test during dough fermentation demonstrated gas production. The major finding of the study was a clear indication of the presence of killer yeast strain antagonistic activity against rope in bread causing bacteria. After demonstrating antagonistic effect of S. cerevisiae on bacteria using solid nutrient medium, we tested baked bread under provocative conditions. We also measured formation of carbon dioxide in the dough, dough-making duration and quality of the final products, when using different strains of S. cerevisiae. It is determined that the use of yeast S. cerevisiae RCAM 01730 killer strain inhibits appearance of rope in bread. Thus, natural yeast antimicrobial killer toxin, produced by some S. cerevisiae strains is an anti-rope in bread protector. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bakers%27%20yeasts" title="bakers' yeasts">bakers' yeasts</a>, <a href="https://publications.waset.org/abstracts/search?q=killer%20toxin" title="killer toxin">killer toxin</a>, <a href="https://publications.waset.org/abstracts/search?q=rope%20in%20bread" title="rope in bread">rope in bread</a>, <a href="https://publications.waset.org/abstracts/search?q=Saccharomyces%20cerevisi%C3%A6" title=" Saccharomyces cerevisiæ"> Saccharomyces cerevisiæ</a> </p> <a href="https://publications.waset.org/abstracts/44902/influence-of-yeast-strains-on-microbiological-stability-of-wheat-bread" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/44902.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">235</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">258</span> Construction of Genetic Recombinant Yeasts with High Environmental Tolerance by Accumulation of Trehalose and Detoxication of Aldehyde</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Yun-Chin%20Chung">Yun-Chin Chung</a>, <a href="https://publications.waset.org/abstracts/search?q=Nileema%20Divate"> Nileema Divate</a>, <a href="https://publications.waset.org/abstracts/search?q=Gen-Hung%20Chen"> Gen-Hung Chen</a>, <a href="https://publications.waset.org/abstracts/search?q=Pei-Ru%20Huang"> Pei-Ru Huang</a>, <a href="https://publications.waset.org/abstracts/search?q=Rupesh%20Divate"> Rupesh Divate</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Many environmental factors, such as glucose concentration, ethanol, temperature, osmotic pressure and pH, decrease the production rate of ethanol using yeast as a starter. Fermentation starters with high tolerance to various stresses are always demanded for brewing industry. Trehalose, a storage carbohydrate in cell wall of yeast, plays an important role in tolerance of environmental stress by preserving integrity of plasma membrane and stabilizing proteins. Furan aldehydes are toxic to yeast and the growth rate of yeast is significantly reduced if furan aldehydes were present in the fermentation medium. In yeast, aldehyde reductase is involved in the detoxification of reactive aldehydes and consequently the growth of yeast is improved. The aims of this study were to construct a genetic recombinant Saccharomyces cerevisiae or Pichia pastoris with furfural and HMF degrading and high ethanol tolerance capacities. Yeast strains were engineered by genetic recombination for overexpression of trehalose-6-phosphate synthase gene (tps1) and aldehyde reductase gene (ari1). TPS1 gene was cloned from S. cerevisiae by reverse transcription-polymerase chain reaction (RT-PCR) and then ligated with pGAPZαC vector. The constructed vector, pGAPZC-tps1, was transformed to recombinant yeasts strain with overexpression of ari1. The transformants with pGAPZC-tps1-ari1 were generated called STA (S. cerevisiae) and PTA (P. pastoris) with overexpression of tps1, ari1. PCR with tps1-specific primers and western blot with his-tag confirmed the gene insertion and protein expression of tps1 in the transformants, respectively. The neutral trehalase gene (nth1) of STA was successfully deleted and the novel strain STAΔN will be used for further study, including the measurement of trehalose concentration and ethanol, furfural tolerance assay. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=genetic%20recombinant" title="genetic recombinant">genetic recombinant</a>, <a href="https://publications.waset.org/abstracts/search?q=yeast" title=" yeast"> yeast</a>, <a href="https://publications.waset.org/abstracts/search?q=ethanol%20tolerance" title=" ethanol tolerance"> ethanol tolerance</a>, <a href="https://publications.waset.org/abstracts/search?q=trehalase" title=" trehalase"> trehalase</a>, <a href="https://publications.waset.org/abstracts/search?q=aldehyde%20reductase" title=" aldehyde reductase"> aldehyde reductase</a> </p> <a href="https://publications.waset.org/abstracts/24569/construction-of-genetic-recombinant-yeasts-with-high-environmental-tolerance-by-accumulation-of-trehalose-and-detoxication-of-aldehyde" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/24569.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">422</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">257</span> Use of Yeast-Chitosan Bio-Microcapsules with Ultrafiltration Membrane to Remove Ammonia Nitrogen and Organic Matter in Raw Water</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Chao%20Ding">Chao Ding</a>, <a href="https://publications.waset.org/abstracts/search?q=Jun%20Shi"> Jun Shi</a>, <a href="https://publications.waset.org/abstracts/search?q=Huiping%20Deng"> Huiping Deng</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study reports the preparation of a new type yeast-chitosan bio-microcapsule coating sodium alginate and chitosan, with good biocompatibility and mechanical strength. Focusing on the optimum preparation conditions of bio-microcapsule, a dynamic test of yeast-chitosan bio-microcapsule combined with ultrafiltration membrane was established to evaluate both the removal efficiency of major pollutants from raw water and the applicability of this system. The results of orthogonal experiments showed that the optimum preparation procedure are as follows: mix sodium alginate solution (3%) with bacteria liquid in specific proportion, drop in calcium chloride solution (4%) and solidify for 30 min; put the plastic beads into chitosan liquid (1.8%) to overlay film for 10 min and then into glutaraldehyde solution (1%) to get cross-linked for 5 min. In dynamic test, the microcapsules were effective as soon as were added in the system, without any start-up time. The removal efficiency of turbidity, ammonia nitrogen and organic matter was 60%, 80%, and 40%. Besides, the bio-microcapsules were prospective adsorbent for heavy metal; they adsorb Pb and Cr⁶⁺ in water while maintaining high biological activity to degrade ammonia nitrogen and small molecular organics through assimilation. With the presence of bio-microcapsules, the internal yeast strains’ adaptability on the external environment and resistance ability on toxic pollutants will be increased. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ammonia%20nitrogen" title="ammonia nitrogen">ammonia nitrogen</a>, <a href="https://publications.waset.org/abstracts/search?q=bio-microcapsules" title=" bio-microcapsules"> bio-microcapsules</a>, <a href="https://publications.waset.org/abstracts/search?q=ultrafiltration%20membrane" title=" ultrafiltration membrane"> ultrafiltration membrane</a>, <a href="https://publications.waset.org/abstracts/search?q=yeast-chitosan" title=" yeast-chitosan"> yeast-chitosan</a> </p> <a href="https://publications.waset.org/abstracts/64034/use-of-yeast-chitosan-bio-microcapsules-with-ultrafiltration-membrane-to-remove-ammonia-nitrogen-and-organic-matter-in-raw-water" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/64034.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">346</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">256</span> Perspectives and Challenges Functional Bread with Yeast Extract to Improve Human Diet</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jelena%20Filipovi%C4%87">Jelena Filipović</a>, <a href="https://publications.waset.org/abstracts/search?q=Milenko%20Ko%C5%A1uti%C4%87"> Milenko Košutić</a>, <a href="https://publications.waset.org/abstracts/search?q=Vladimir%20Filipovi%C4%87"> Vladimir Filipović</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In the last decades, the urban population has been characterized by sedentary lifestyles, low physical activity, and "fast food". These changes in diet and physical nonactivity have been associated with an increase in chronic diseases. Bread is one of the most popular wheat products consumed worldwide. Spelt wheat has shown potential in various food applications, including bread, pasta, breakfast cereal, and other products of altered nutritional characteristics compared to conventional wheat products. It has very high protein content and even 30 to 60% higher concentration of mineral elements Fe, Zn, Cu, Mg and P compared to Triticum Aestivum. Spelt wheat is growing without the use of pesticides in harsh ecological conditions and it is an old cultivar. So it can be used for organic and health-safe food. Changes in the formulation of bread with the aim of improving its nutritional and functional properties usually lead to changes in the dough's properties, which are related to the quality of the finished product. The aim of this paper is to research the impact of adding yeast extract to bread on sensory characteristics and consumer acceptance of a new product as a key factor for the successful marketing of a distinct product. The sensory analysis of bread with 5% yeast extract is as follows: the technological quality is very good (3.8), and the color of the product is excellent (4.85). Based on data, consumers' survey declared that they liked the taste of bread with 5% yeast extract (74%), consumers marked the product as likable (70%), and 75% of the total number of respondents would buy this new product. This paper is promoting a type of bread with 5% yeast extract (Z score 0.80) to improve diet and a product intended for consumers conscious about their health and diet. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bread" title="bread">bread</a>, <a href="https://publications.waset.org/abstracts/search?q=yeast%20extract" title=" yeast extract"> yeast extract</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20analysis" title=" sensory analysis"> sensory analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=consumer%20survey" title=" consumer survey"> consumer survey</a>, <a href="https://publications.waset.org/abstracts/search?q=score%20analysis" title=" score analysis"> score analysis</a> </p> <a href="https://publications.waset.org/abstracts/182434/perspectives-and-challenges-functional-bread-with-yeast-extract-to-improve-human-diet" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/182434.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">60</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">255</span> Comparison of Methods for the Detection of Biofilm Formation in Yeast and Lactic Acid Bacteria Species Isolated from Dairy Products</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Goksen%20Arik">Goksen Arik</a>, <a href="https://publications.waset.org/abstracts/search?q=Mihriban%20Korukluoglu"> Mihriban Korukluoglu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Lactic acid bacteria (LAB) and some yeast species are common microorganisms found in dairy products and most of them are responsible for the fermentation of foods. Such cultures are isolated and used as a starter culture in the food industry because of providing standardisation of the final product during the food processing. Choice of starter culture is the most important step for the production of fermented food. Isolated LAB and yeast cultures which have the ability to create a biofilm layer can be preferred as a starter in the food industry. The biofilm formation could be beneficial to extend the period of usage time of microorganisms as a starter. On the other hand, it is an undesirable property in pathogens, since biofilm structure allows a microorganism become more resistant to stress conditions such as antibiotic presence. It is thought that the resistance mechanism could be turned into an advantage by promoting the effective microorganisms which are used in the food industry as starter culture and also which have potential to stimulate the gastrointestinal system. Development of the biofilm layer is observed in some LAB and yeast strains. The resistance could make LAB and yeast strains dominant microflora in the human gastrointestinal system; thus, competition against pathogen microorganisms can be provided more easily. Based on this circumstance, in the study, 10 LAB and 10 yeast strains were isolated from various dairy products, such as cheese, yoghurt, kefir, and cream. Samples were obtained from farmer markets and bazaars in Bursa, Turkey. As a part of this research, all isolated strains were identified and their ability of biofilm formation was detected with two different methods and compared with each other. The first goal of this research was to determine whether <em>isolates</em> have the potential for <em>biofilm</em> production, and the second was to compare the validity of two different methods, which are known as “Tube method” and “96-well plate-based method”. This study may offer an insight into developing a point of view about biofilm formation and its beneficial properties in LAB and yeast cultures used as a starter in the food industry. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biofilm" title="biofilm">biofilm</a>, <a href="https://publications.waset.org/abstracts/search?q=dairy%20products" title=" dairy products"> dairy products</a>, <a href="https://publications.waset.org/abstracts/search?q=lactic%20acid%20bacteria" title=" lactic acid bacteria"> lactic acid bacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=yeast" title=" yeast"> yeast</a> </p> <a href="https://publications.waset.org/abstracts/61705/comparison-of-methods-for-the-detection-of-biofilm-formation-in-yeast-and-lactic-acid-bacteria-species-isolated-from-dairy-products" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/61705.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">263</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">254</span> Perspectives and Challenges a Functional Bread With Yeast Extract to Improve Human Diet</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jelena%20Filipovi%C4%87">Jelena Filipović</a>, <a href="https://publications.waset.org/abstracts/search?q=Milenko%20Ko%C5%A1uti%C4%87"> Milenko Košutić</a>, <a href="https://publications.waset.org/abstracts/search?q=Vladimir%20Filipovi%C4%87"> Vladimir Filipović</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In the last decades urban population is characterized by sedentary lifestyles, low physical activity and "fast food". These changes in diet and physical non activity have been associated with the increase of chronic non diseases. Bread is one of the most popularly wheat products consumed worldwide. Spelt wheat has shown potential in various food applications, including bread, pasta, breakfast cereal and other products of altered nutritional characteristics compared to conventional wheat products. It has very high protein content and even 30 to 60% higher concentration of mineral elements Fe, Zn, Cu, Mg and P compared to Triticum Aestivum. Spelt wheat is growing without the use of pesticides in harsh ecological conditions and it is an old cultivar. So it can be used for organic and health safe food. Changes in the formulation of bread with the aim to improve their nutritional and functional properties usually lead to changes in the dough properties which is related reflected to the quality of the finished product. The aim of this paper is researching the impact of adding yeast extract to bread on sensory characteristics and consumer acceptance of a new product as a key factor for successful marketing of a new product. The sensory analysis of bread with 5% yeast extract is as follows: the technological quality is very good (3.8) and the color of the product is excellent (4.85). Based on data consumers survey declared that they liked the taste of bread with 5% yeast extract (74%), consumers marked the product as likeable (70%), and 75% of the total number of respondents would buy this new product. This paper is promoting a new type of bread with 5% yeast extract (Z score 0.80) to improve diet and novel functional product which intended for consumers conscious about their health and diet. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bread" title="bread">bread</a>, <a href="https://publications.waset.org/abstracts/search?q=yeast%20extract" title=" yeast extract"> yeast extract</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20analysis" title=" sensory analysis"> sensory analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=consumer%20survey" title=" consumer survey"> consumer survey</a>, <a href="https://publications.waset.org/abstracts/search?q=score%20analysis%20Z" title=" score analysis Z"> score analysis Z</a> </p> <a href="https://publications.waset.org/abstracts/181543/perspectives-and-challenges-a-functional-bread-with-yeast-extract-to-improve-human-diet" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/181543.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">56</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">253</span> Evaluation of Microbial Community, Biochemical and Physiological Properties of Korean Black Raspberry (Rubus coreanus Miquel) Vinegar Manufacturing Process</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nho-Eul%20Song">Nho-Eul Song</a>, <a href="https://publications.waset.org/abstracts/search?q=Sang-Ho%20Baik"> Sang-Ho Baik</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fermentation characteristics of black raspberry vinegar by using static cultures without any additives were has been investigated to establish of vinegar manufacturing conditions and improve the quality of vinegar by optimization the vinegar manufacturing process. The two vinegar manufacturing conditions were prepared; one-step fermentation condition only using mother vinegar that prepared naturally occurring black raspberry vinegar without starter yeast for alcohol fermentation (traditional method) and two-step fermentation condition using commercial wine yeast and mother vinegar for acetic acid fermentation. Approximately 12% ethanol was produced after 35 days fermentation with log 7.6 CFU/mL of yeast population in one-step fermentation, resulting sugar reduction from 14 to 6oBrix whereas in two-step fermentation, ethanol concentration was reached up to 8% after 27 days with continuous increasing yeast until log 7.0 CFU/mL. In addition, yeast and ethanol were decreased after day 60 accompanied with proliferation of acetic acid bacteria (log 5.8 CFU/mL) and titratable acidity; 4.4% in traditional method and 6% in two-step fermentation method. DGGE analysis showed that S. cerevisiae was detected until 77 days of traditional fermentation and gradually changed to AAB, Acetobacter pasteurianus, as dominant species and Komagataeibacter xylinus at the end of the fermentation. However, S. cerevisiae and A. pasteurianus was dominant in two-step fermentation process. The prepared two-step fermentation showed enhanced total polyphenol and flavonoid content significantly resulting in higher radical scavenging activity. Our studies firstly revealed the microbial community change with chemical change and demonstrated a suitable fermentation system for black raspberry vinegar by the static surface method. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bacteria" title="bacteria">bacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=black%20raspberry" title=" black raspberry"> black raspberry</a>, <a href="https://publications.waset.org/abstracts/search?q=vinegar%20fermentation" title=" vinegar fermentation"> vinegar fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=yeast" title=" yeast"> yeast</a> </p> <a href="https://publications.waset.org/abstracts/40982/evaluation-of-microbial-community-biochemical-and-physiological-properties-of-korean-black-raspberry-rubus-coreanus-miquel-vinegar-manufacturing-process" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/40982.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">450</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">252</span> Optimisation of Wastewater Treatment for Yeast Processing Effluent Using Response Surface Methodology</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Shepherd%20Manhokwe">Shepherd Manhokwe</a>, <a href="https://publications.waset.org/abstracts/search?q=Sheron%20Shoko"> Sheron Shoko</a>, <a href="https://publications.waset.org/abstracts/search?q=Cuthbert%20Zvidzai"> Cuthbert Zvidzai</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In the present study, the interactive effects of temperature and cultured bacteria on the performance of a biological treatment system of yeast processing wastewater were investigated. The main objective of this study was to investigate and optimize the operating parameters that reduce organic load and colour. Experiments were conducted based on a Central Composite Design (CCD) and analysed using Response Surface Methodology (RSM). Three dependent parameters were either directly measured or calculated as response. These parameters were total Chemical Oxygen Demand (COD) removal, colour reduction and total solids. COD removal efficiency of 26 % and decolourization efficiency of 44 % were recorded for the wastewater treatment. The optimized conditions for the biological treatment were found to be at 20 g/l cultured bacteria and 25 °C for COD reduction. For colour reduction optimum conditions were temperature of 30.35°C and bacterial formulation of 20g/l. Biological treatment of baker’s yeast processing effluent is a suitable process for the removal of organic load and colour from wastewater, especially when the operating parameters are optimized. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=COD%20reduction" title="COD reduction">COD reduction</a>, <a href="https://publications.waset.org/abstracts/search?q=optimisation" title=" optimisation"> optimisation</a>, <a href="https://publications.waset.org/abstracts/search?q=response%20surface%20methodology" title=" response surface methodology"> response surface methodology</a>, <a href="https://publications.waset.org/abstracts/search?q=yeast%20processing%20wastewater" title=" yeast processing wastewater"> yeast processing wastewater</a> </p> <a href="https://publications.waset.org/abstracts/69508/optimisation-of-wastewater-treatment-for-yeast-processing-effluent-using-response-surface-methodology" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/69508.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">344</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">251</span> Effects of Live Yeast Supplementation to Reduce Oxidative Stress and Increase Lactation Performance of Dairy Cattle during the Summer Season</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ahmad%20Nawid%20Mirzad">Ahmad Nawid Mirzad</a>, <a href="https://publications.waset.org/abstracts/search?q=Akira%20Goto"> Akira Goto</a>, <a href="https://publications.waset.org/abstracts/search?q=Takuto%20Endo"> Takuto Endo</a>, <a href="https://publications.waset.org/abstracts/search?q=Hitoshi%20Ano"> Hitoshi Ano</a>, <a href="https://publications.waset.org/abstracts/search?q=Hiromu%20Katamoto"> Hiromu Katamoto</a>, <a href="https://publications.waset.org/abstracts/search?q=Takenori%20Yamauchi"> Takenori Yamauchi </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The objective of this study was to evaluate the effects of live yeast supplementation on oxidative stress biomarker and antioxidant vitamin levels as well as lactation performance in Holstein Friesian cows during the summer season in Fukuoka prefecture. Sixteen lactating cows weighing 707.50 ± 13.09 kg (Mean ± SE) were used and randomly assigned to either supplemented (n = 8) or control (n = 8) group. The cows in supplemented group were administered with live yeast product at 10 g/d per cow from middle of July to middle of September for eight weeks. In treatment group, serum levels of derivatives of reactive oxygen metabolites (d-ROMs) were lower at week six. In addition, serum levels of glucose and retinol were higher at week eight and those of α-tocopherol were higher at week 2 in treatment group. During study period daily average milk yield decreased in both groups. Daily average milk yield 63 days after the onset of supplementation in treatment and control groups were 23.5 and 22.2 kg, respectively. The reduction rate of milk yield in treatment group tended to be lower (17.6 vs. 20.0%). These results suggest that live yeast supplementation may reduce oxidative stress and improve energy metabolism in lactating dairy cows during the summer season. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cow" title="cow">cow</a>, <a href="https://publications.waset.org/abstracts/search?q=live%20yeast" title=" live yeast"> live yeast</a>, <a href="https://publications.waset.org/abstracts/search?q=milk" title=" milk"> milk</a>, <a href="https://publications.waset.org/abstracts/search?q=oxidative%20stress" title=" oxidative stress"> oxidative stress</a>, <a href="https://publications.waset.org/abstracts/search?q=summer%20season" title=" summer season"> summer season</a> </p> <a href="https://publications.waset.org/abstracts/102176/effects-of-live-yeast-supplementation-to-reduce-oxidative-stress-and-increase-lactation-performance-of-dairy-cattle-during-the-summer-season" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/102176.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">160</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">250</span> Selection of Green Fluorescent Protein and mCherry Nanobodies Using the Yeast Surface Display Method</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lavinia%20Ruta">Lavinia Ruta</a>, <a href="https://publications.waset.org/abstracts/search?q=Ileana%20Farcasanu"> Ileana Farcasanu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The yeast surface display (YSD) technique enables the expression of proteins on yeast cell surfaces, facilitating the identification and isolation of proteins with targeted binding properties, such as nanobodies. Nanobodies, derived from camelid species, are single-domain antibody fragments renowned for their high affinity and specificity towards target proteins, making them valuable in research and potentially in therapeutics. Their advantages include a compact size (~15 kDa), robust stability, and the ability to target challenging epitopes. The project endeavors to establish and validate a platform for producing Green Fluorescent Protein (GFP) and mCherry nanobodies using the yeast surface display method. mCherry, a prevalent red fluorescent protein sourced from coral species, is commonly utilized as a genetic marker in biological studies due to its vibrant red fluorescence. The GFP-nanobody, a single variable domain of heavy-chain antibodies (VHH), exhibits specific binding to GFP, offering a potent means for isolating and engineering fluorescent protein fusions across various biological research domains. Both GFP and mCherry nanobodies find specific utility in cellular imaging and protein analysis applications. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=YSD" title="YSD">YSD</a>, <a href="https://publications.waset.org/abstracts/search?q=nanobodies" title=" nanobodies"> nanobodies</a>, <a href="https://publications.waset.org/abstracts/search?q=GFP" title=" GFP"> GFP</a>, <a href="https://publications.waset.org/abstracts/search?q=Saccharomyces%20cerevisiae" title=" Saccharomyces cerevisiae"> Saccharomyces cerevisiae</a> </p> <a href="https://publications.waset.org/abstracts/184472/selection-of-green-fluorescent-protein-and-mcherry-nanobodies-using-the-yeast-surface-display-method" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/184472.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">61</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">249</span> Combained Cultivation of Endemic Strains of Lactic Acid Bacteria and Yeast with Antimicrobial Properties</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20M.%20Isakhanyan">A. M. Isakhanyan</a>, <a href="https://publications.waset.org/abstracts/search?q=F.%20N.%20Tkhruni"> F. N. Tkhruni</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20N.%20Yakimovich"> N. N. Yakimovich</a>, <a href="https://publications.waset.org/abstracts/search?q=Z.%20I.%20Kuvaeva"> Z. I. Kuvaeva</a>, <a href="https://publications.waset.org/abstracts/search?q=T.%20V.%20Khachatryan"> T. V. Khachatryan </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction: At present, the simbiotics based on different genera and species of lactic acid bacteria (LAB) and yeasts are used. One of the basic properties of probiotics is presence of antimicrobial activity and therefore selection of LAB and yeast strains for their co-cultivation with the aim of increasing of the activity is topical. Since probiotic yeast and bacteria have different mechanisms of action, natural synergies between species, higher viability and increasing of antimicrobial activity might be expected from mixing both types of probiotics. Endemic strains of LAB Enterococcus faecium БТK-64, Lactobaccilus plantarum БТK-66, Pediococcus pentosus БТK-28, Lactobacillus rhamnosus БТK-109 and Kluyveromyces lactis БТX-412, Saccharomycopsis sp. БТX- 151 strains of yeast, with probiotic properties and hight antimicrobial activity, were selected. Strains are deposited in "Microbial Depository Center" (MDC) SPC "Armbiotechnology". Methods: LAB and yeast strains were isolated from different dairy products from rural households of Armenia. The genotyping by 16S rRNA sequencing for LAB and 26S RNA sequencing for yeast were used. Combined cultivation of LAB and yeast strains was carried out in the nutrient media on the basis of milk whey, in anaerobic conditions (without shaker, in a thermostat at 37oC, 48 hours). The complex preparations were obtained by purification of cell free culture broth (CFC) broth by the combination of ion-exchange chromatography and gel filtration methods. The spot-on-lawn method was applied for determination of antimicrobial activity and expressed in arbitrary units (AU/ml). Results. The obtained data showed that at the combined growth of bacteria and yeasts, the cultivation conditions (medium composition, time of growth, genera of LAB and yeasts) affected the display of antimicrobial activity. Purification of CFC broth allowed obtaining partially purified antimicrobial complex preparation which contains metabiotics from both bacteria and yeast. The complex preparation inhibited the growth of pathogenic and conditionally pathogenic bacteria, isolated from various internal organs from diseased animals and poultry with greater efficiency than the preparations derived individually alone from yeast and LAB strains. Discussion. Thus, our data shown perspectives of creation of a new class of antimicrobial preparations on the basis of combined cultivation of endemic strains of LAB and yeast. Obtained results suggest the prospect of use of the partially purified complex preparations instead antibiotics in the agriculture and for food safety. Acknowledgments: This work was supported by the RA MES State Committee of Science and Belarus National Foundation for Basic Research in the frames of the joint Armenian - Belarusian joint research project 13РБ-064. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=co-cultivation" title="co-cultivation">co-cultivation</a>, <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20activity" title=" antimicrobial activity"> antimicrobial activity</a>, <a href="https://publications.waset.org/abstracts/search?q=biosafety" title=" biosafety"> biosafety</a>, <a href="https://publications.waset.org/abstracts/search?q=metabiotics" title=" metabiotics"> metabiotics</a>, <a href="https://publications.waset.org/abstracts/search?q=lactic%20acid%20bacteria" title=" lactic acid bacteria"> lactic acid bacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=yeast" title=" yeast"> yeast</a> </p> <a href="https://publications.waset.org/abstracts/25512/combained-cultivation-of-endemic-strains-of-lactic-acid-bacteria-and-yeast-with-antimicrobial-properties" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/25512.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">339</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=yeast&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=yeast&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=yeast&page=4">4</a></li> <li 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