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extract</title> <meta name="description" content="Search results for: yeast extract"> <meta name="keywords" content="yeast extract"> <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 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style="font-size:.9rem"><span class="badge badge-info">2316</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">2315</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">2314</span> Isolation, Identification and Characterization of the Bacteria and Yeast from the Fermented Stevia Extract</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Asato%20Takaishi">Asato Takaishi</a>, <a href="https://publications.waset.org/abstracts/search?q=Masashi%20Nasuhara"> Masashi Nasuhara</a>, <a href="https://publications.waset.org/abstracts/search?q=Ayuko%20Itsuki"> Ayuko Itsuki</a>, <a href="https://publications.waset.org/abstracts/search?q=Kenichi%20Suga"> Kenichi Suga</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Stevia (Stevia rebaudiana Bertoni) is a composite plant native to Paraguay. Stevia sweetener is derived from a hot water extract of Stevia (Stevia extract), which has some effects such as histamine decomposition, antioxidative effect, and blood sugar level-lowering function. The steviol glycosides in the Stevia extract are considered to contribute to these effects. In addition, these effects increase by the fermentation. However, it takes a long time for fermentation of Stevia extract and the fermentation liquid sometimes decays during the fermentation process because natural fermentation method is used. The aim of this study is to perform the fermentation of Stevia extract in a shorter period, and to produce the fermentation liquid in stable quality. From the natural fermentation liquid of Stevia extract, the four strains of useful (good taste) microorganisms were isolated using dilution plate count method and some properties were determined. The base sequences of 16S rDNA and 28S rDNA revealed three bacteria (two Lactobacillus sp. and Microbacterium sp.) and one yeast (Issatchenkia sp.). This result has corresponded that several kinds of lactic bacterium such as Lactobacillus pentosus and Lactobacillus buchneri were isolated from Stevia leaves. Liquid chromatography/mass spectrometory (LC/MS/MS) and High-Performance Liquid Chromatography (HPLC) were used to determine the contents of steviol glycosides and neutral sugars. When these strains were cultured in the sterile Stevia extract, the steviol and stevioside were increased in the fermented Stevia extract. So, it was suggested that the rebaudioside A and the mixture of steviol glycosides in the Stevia extract were decomposed into stevioside and steviol by microbial metabolism. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fermentation" title="fermentation">fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=lactobacillus" title=" lactobacillus"> lactobacillus</a>, <a href="https://publications.waset.org/abstracts/search?q=Stevia" title=" Stevia"> Stevia</a>, <a href="https://publications.waset.org/abstracts/search?q=steviol%20glycosides" title=" steviol glycosides"> steviol glycosides</a>, <a href="https://publications.waset.org/abstracts/search?q=yeast" title=" yeast"> yeast</a> </p> <a href="https://publications.waset.org/abstracts/62007/isolation-identification-and-characterization-of-the-bacteria-and-yeast-from-the-fermented-stevia-extract" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/62007.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">564</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">2313</span> Analgesic and Antipyretic Activity of Thunbergia laurifolia Lindl. Extract </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nantawan%20Soonklang">Nantawan Soonklang</a>, <a href="https://publications.waset.org/abstracts/search?q=Linda%20Chularojanamontri"> Linda Chularojanamontri</a>, <a href="https://publications.waset.org/abstracts/search?q=Urarat%20Nanna"> Urarat Nanna</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Ethnopharmacological relevance: Thunbergia laurifolia Lindl. belongs to the family Acanthaceae commonly known as Rang jeud in Thailand. This plant is traditionally used in Thailand for centuries as an antidote for several poisons and drug overdose. Aim of the study: This research aimed to study the analgesic and antipyretic activities of T. laurifolia water extract by using animal models. Materials and Methods: The analgesic activity was studied using 2 methods of pain induction including acetic acid and heat induced pain. And the antipyretic activity study was performed by yeast-induced hyperthermia. Results: The results showed that the administration of T. laurifolia extract possessed analgesic activity by reducing acetic acid-induced writhing response and heat-induced pain as well as showed antipyretic activity by decreasing body temperature of hyperthermic rats induced by brewer’s yeast. Conclusion: The study indicates that the T. laurifolia extract possesses analgesic and antipyretic activities in animals. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Thunbergia%20laurifolia%20extract" title="Thunbergia laurifolia extract">Thunbergia laurifolia extract</a>, <a href="https://publications.waset.org/abstracts/search?q=analgesic%20activity" title=" analgesic activity"> analgesic activity</a>, <a href="https://publications.waset.org/abstracts/search?q=antipyretic%20activity" title=" antipyretic activity"> antipyretic activity</a>, <a href="https://publications.waset.org/abstracts/search?q=hyperthermia" title=" hyperthermia"> hyperthermia</a> </p> <a href="https://publications.waset.org/abstracts/69528/analgesic-and-antipyretic-activity-of-thunbergia-laurifolia-lindl-extract" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/69528.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">385</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">2312</span> Effects of Brewer's Yeast Peptide Extract on the Growth of Probiotics and Gut Microbiota</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Manuela%20Amorim">Manuela Amorim</a>, <a href="https://publications.waset.org/abstracts/search?q=Cl%C3%A1udia%20S.%20Marques"> Cláudia S. Marques</a>, <a href="https://publications.waset.org/abstracts/search?q=Maria%20Concei%C3%A7%C3%A3o%20Calhau"> Maria Conceição Calhau</a>, <a href="https://publications.waset.org/abstracts/search?q=H%C3%A9lder%20J.%20Pinheiro"> Hélder J. Pinheiro</a>, <a href="https://publications.waset.org/abstracts/search?q=Maria%20Manuela%20Pintado"> Maria Manuela Pintado</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Recently it has been recognized peptides from different food sources with biological activities. However, no relevant study has proven the potential of brewer yeast peptides in the modulation of gut microbiota. The importance of human intestinal microbiota in maintaining host health is well known. Probiotics, prebiotics and the combination of these two components, can contribute to support an adequate balance of the bacterial population in the human large intestine. The survival of many bacterial species inhabiting the large bowel depends essentially on the substrates made available to them, most of which come directly from the diet. Some of these substrates can be selectively considered as prebiotics, which are food ingredients that can stimulate beneficial bacteria such as Lactobacilli or Bifidobacteria growth in the colon. Moreover, conventional food can be used as vehicle to intake bioactive compounds that provide those health benefits and increase people well-being. In this way, the main objective of this work was to study the potential prebiotic activity of brewer yeast peptide extract (BYP) obtained via hydrolysis of yeast proteins by cardosins present in Cynara cardunculus extract for possible use as a functional ingredient. To evaluate the effect of BYP on the modulation of gut microbiota in diet-induced obesity model, Wistar rats were fed either with a standard or a high-fat diet. Quantified via 16S ribosomal RNA (rRNA) expression by quantitative PCR (qPCR), genera of beneficial bacteria (Lactobacillus spp. and Bifidobacterium spp.) and three main phyla (Firmicutes, Bacteroidetes and Actinobacteria) were assessed. Results showed relative abundance of Lactobacillus spp., Bifidobacterium spp. and Bacteroidetes was significantly increased (P < 0.05) by BYP. Consequently, the potential health-promoting effects of WPE through modulation of gut microbiota were demonstrated in vivo. Altogether, these findings highlight the possible intervention of BYP as gut microbiota enhancer, promoting healthy life style, and the incorporation in new food products, leads them bringing associated benefits endorsing a new trend in the improvement of new value-added food products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=functional%20ingredients" title="functional ingredients">functional ingredients</a>, <a href="https://publications.waset.org/abstracts/search?q=gut%20microbiota" title=" gut microbiota"> gut microbiota</a>, <a href="https://publications.waset.org/abstracts/search?q=prebiotics" title=" prebiotics"> prebiotics</a>, <a href="https://publications.waset.org/abstracts/search?q=brewer%20yeast%20peptide%20extract" title=" brewer yeast peptide extract"> brewer yeast peptide extract</a> </p> <a href="https://publications.waset.org/abstracts/31141/effects-of-brewers-yeast-peptide-extract-on-the-growth-of-probiotics-and-gut-microbiota" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/31141.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">500</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">2311</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">2310</span> Biomass and Lipid Enhancement by Response Surface Methodology in High Lipid Accumulating Indigenous Strain Rhodococcus opacus and Biodiesel Study</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kulvinder%20Bajwa">Kulvinder Bajwa</a>, <a href="https://publications.waset.org/abstracts/search?q=Narsi%20R.%20Bishnoi"> Narsi R. Bishnoi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Finding a sustainable alternative for today’s petrochemical industry is a major challenge facing by researchers, scientists, chemical engineers, and society at the global level. Microorganisms are considered to be sustainable feedstock for 3rd generation biofuel production. In this study, we have investigated the potential of a native bacterial strain isolated from a petrol contaminated site for the production of biodiesel. The bacterium was identified to be Rhodococcus opacus by biochemical test and 16S rRNA. Compositional analysis of bacterial biomass has been carried out by Fourier transform infrared spectroscopy (FTIR) in order to confirm lipid profile. Lipid and biomass were optimized by combination with Box Behnken design (BBD) of response surface methodology. The factors selected for the optimization of growth condition were glucose, yeast extract, and ammonium nitrate concentration. The experimental model developed through RSM in terms of effective operational factors (BBD) was found to be suitable to describe the lipid and biomass production, which indicated higher lipid and biomass with a minimum concentration of ammonium nitrate, yeast extract, and quite higher dose of glucose supplementation. Optimum results of the experiments were found to be 2.88 gL⁻¹ biomass and lipid content 38.75% at glucose 20 gL⁻¹, ammonium nitrate 0.5 gL⁻¹ and yeast extract 1.25 gL⁻¹. Furthermore, GCMS study revealed that Rhodococcus opacus has favorable fatty acid profile for biodiesel production. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biofuel" title="biofuel">biofuel</a>, <a href="https://publications.waset.org/abstracts/search?q=Oleaginious%20bacteria" title=" Oleaginious bacteria"> Oleaginious bacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=Rhodococcus%20opacus" title=" Rhodococcus opacus"> Rhodococcus opacus</a>, <a href="https://publications.waset.org/abstracts/search?q=FTIR" title=" FTIR"> FTIR</a>, <a href="https://publications.waset.org/abstracts/search?q=BBD" title=" BBD"> BBD</a>, <a href="https://publications.waset.org/abstracts/search?q=free%20fatty%20acids" title=" free fatty acids"> free fatty acids</a> </p> <a href="https://publications.waset.org/abstracts/138198/biomass-and-lipid-enhancement-by-response-surface-methodology-in-high-lipid-accumulating-indigenous-strain-rhodococcus-opacus-and-biodiesel-study" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/138198.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">136</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">2309</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">2308</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">2307</span> Ethanol and Biomass Production from Spent Sulfite Liquor by Filamentous Fungi</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20T.%20Asadollahzadeh">M. T. Asadollahzadeh</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Ghasemian"> A. Ghasemian</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20R.%20Saraeian"> A. R. Saraeian</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20Resalati"> H. Resalati</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20R.%20Lennartsson"> P. R. Lennartsson</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20J.%20Taherzadeh"> M. J. Taherzadeh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Since filamentous fungi are capable of assimilating several types of sugars (hexoses and pentoses), they are potential candidates for bioconversion of spent sulfite liquor (SSL). Three filamentous fungi such as <em>Aspergillus oryzae</em>, <em>Mucor indicus</em>, and <em>Rhizopus oryzae</em> were investigated in this work. The SSL was diluted in order to obtain concentrations of 50, 60, 70, 80, and 90% and supplemented with two types of nutrients. The results from cultivations in shake flask showed that <em>A. oryzae</em> and <em>M. indicus</em> were not able to grow in pure SSL and SSL90% while <em>R. oryzae</em> could grow only in SSL50% and SSL60%. Cultivation with <em>A. oryzae</em> resulted in the highest yield of produced fungal biomass, while <em>R. oryzae</em> cultivation resulted in the lowest fungal biomass yield. Although, the mediums containing yeast extract, (NH<sub>4</sub>)<sub>2</sub>SO<sub>4</sub>, KH<sub>2</sub>PO<sub>4</sub>, CaCl<sub>2</sub>∙2H<sub>2</sub>O, and MgSO<sub>4</sub>∙7H<sub>2</sub>O as nutrients supplementations produced higher fungal biomass compared to the mediums containing NH<sub>4</sub>H<sub>2</sub>PO<sub>4</sub> and ammonia, but there was no significant difference between two types of nutrients in terms of sugars and acetic acid consumption rate. The sugars consumption in <em>M. indicus</em> cultivation was faster than <em>A. oryzae</em> and <em>R. oryzae</em> cultivation. Acetic acid present in SSL was completely consumed during cultivation of all fungi. <em>M. indicus</em> was the best and fastest ethanol producer from SSL among the fungi examined, when yeast extract and salts were used as nutrients supplementations. Furthermore, no further improvement in ethanol concentration and rate of sugars consumption was obtained in medium supplemented with NH<sub>4</sub>H<sub>2</sub>PO<sub>4</sub> and ammonia compared to medium containing yeast extract, (NH<sub>4</sub>)<sub>2</sub>SO<sub>4</sub>, KH<sub>2</sub>PO<sub>4</sub>, CaCl<sub>2</sub>∙2H<sub>2</sub>O, and MgSO<sub>4</sub>∙7H<sub>2</sub>O. On the other hand, the higher dilution of SSL resulted in a better fermentability, and better consumption of sugars and acetic acid. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ethanol" title="ethanol">ethanol</a>, <a href="https://publications.waset.org/abstracts/search?q=filamentous%20fungi" title=" filamentous fungi"> filamentous fungi</a>, <a href="https://publications.waset.org/abstracts/search?q=fungal%20biomass" title=" fungal biomass"> fungal biomass</a>, <a href="https://publications.waset.org/abstracts/search?q=spent%20sulfite%20liquor" title=" spent sulfite liquor"> spent sulfite liquor</a> </p> <a href="https://publications.waset.org/abstracts/53168/ethanol-and-biomass-production-from-spent-sulfite-liquor-by-filamentous-fungi" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/53168.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">2306</span> Production of Ginseng Berry Wines and Analysis of Their Properties</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jae%20Hee%20Choi">Jae Hee Choi</a>, <a href="https://publications.waset.org/abstracts/search?q=Seung%20Il%20Ahn"> Seung Il Ahn</a>, <a href="https://publications.waset.org/abstracts/search?q=Sae%20Kyul%20Kim"> Sae Kyul Kim</a>, <a href="https://publications.waset.org/abstracts/search?q=Byung%20Wook%20Yang"> Byung Wook Yang</a>, <a href="https://publications.waset.org/abstracts/search?q=Bong%20Sun%20Park"> Bong Sun Park</a>, <a href="https://publications.waset.org/abstracts/search?q=Hwan%20Sup%20Kim"> Hwan Sup Kim</a>, <a href="https://publications.waset.org/abstracts/search?q=Young%20Tae%20Hahm"> Young Tae Hahm</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The root of Panax ginseng C. A. MEYER, commonly known as Korean ginseng, has several physiologic effects as a cure-all or a panacea. Among the ginseng, ginseng berry can be obtained from 3 or 4-year-old ginseng plant. Ginseng berry contains the high amount of ginsenoside Re, compared with other ginsenosides. Ginseng berry wine was manufactured with berry extract. The concentration of ginsenoside in ginseng berry extract obtained from Anseong Ginseng Nonghyup was 3.6 mg/g. Ethanol content of ginseng berry wine was 15.00±1.00%. Total polyphenol content was 1.62±0.12 mg/ml. In analysis of organic acids, acetic acid was high in ginseng berry extract whereas malic acid in ginseng berry wine was high.Ginseng berry rice wine was manufactured with berry extract with traditional nuruk (yeast). When the ginseng berry rice wine was manufactured, ginseng berry extract was diluted into 5% of total volume of wine. pH values and total acidity were 3.30±0.03 and 1.28±0.0 %, respectively. Residual sugar content was 8.8 ± 0.0 °Brix and ethanol content was 14.00 %. Any residual pesticides were not detected over acceptable range. Overall, the ginseng berry extract were valuable food stuffs for the manufacture of new ginseng product. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ginseng%20berry" title="ginseng berry">ginseng berry</a>, <a href="https://publications.waset.org/abstracts/search?q=ginseng%20berry%20wine" title=" ginseng berry wine"> ginseng berry wine</a>, <a href="https://publications.waset.org/abstracts/search?q=ginsenoside" title=" ginsenoside"> ginsenoside</a>, <a href="https://publications.waset.org/abstracts/search?q=panax%20ginseng" title=" panax ginseng"> panax ginseng</a> </p> <a href="https://publications.waset.org/abstracts/53357/production-of-ginseng-berry-wines-and-analysis-of-their-properties" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/53357.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">297</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">2305</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">2304</span> Statistical Optimization of Vanillin Production by Pycnoporus Cinnabarinus 1181</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Swarali%20Hingse">Swarali Hingse</a>, <a href="https://publications.waset.org/abstracts/search?q=Shraddha%20Digole"> Shraddha Digole</a>, <a href="https://publications.waset.org/abstracts/search?q=Uday%20Annapure"> Uday Annapure</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The present study investigates the biotransformation of ferulic acid to vanillin by Pycnoporus cinnabarinus and its optimization using one-factor-at-a-time method as well as statistical approach. Effect of various physicochemical parameters and medium components was studied using one-factor-at-a-time method. Screening of the significant factors was carried out using L25 Taguchi orthogonal array and then these selected significant factors were further optimized using response surface methodology (RSM). Significant media components obtained using Taguchi L25 orthogonal array were glucose, KH2PO4 and yeast extract. Further, a Box Behnken design was used to investigate the interactive effects of the three most significant media components. The final medium obtained after optimization using RSM containing glucose (34.89 g/L), diammonium tartrate (1 g/L), yeast extract (1.47 g/L), MgSO4•7H2O (0.5 g/L), KH2PO4 (0.15 g/L), and CaCl2•2H2O (20 mg/L) resulted in amplification of vanillin production from 30.88 mg/L to 187.63 mg/L. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ferulic%20acid" title="ferulic acid">ferulic acid</a>, <a href="https://publications.waset.org/abstracts/search?q=pycnoporus%20cinnabarinus" title=" pycnoporus cinnabarinus"> pycnoporus cinnabarinus</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=vanillin" title=" vanillin"> vanillin</a> </p> <a href="https://publications.waset.org/abstracts/20013/statistical-optimization-of-vanillin-production-by-pycnoporus-cinnabarinus-1181" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/20013.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">383</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">2303</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">2302</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">2301</span> The Antimicrobrial Effect of Alkaloids (Harmin, Harmalin) Extracted from Peganum harmala (L) Seeds in the South of Algeria (Bousaada)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nassima%20Behidj-Benyounes">Nassima Behidj-Benyounes</a>, <a href="https://publications.waset.org/abstracts/search?q=Thoraya%20Dahmene"> Thoraya Dahmene</a>, <a href="https://publications.waset.org/abstracts/search?q=Nadjiba%20Chebout"> Nadjiba Chebout </a> </p> <p class="card-text"><strong>Abstract:</strong></p> This work examines the study of the antimicrobrial effect of alkaloids extracted from the seeds of Peganum harmala L (Zygophyllaceae). This natural substance is extracted by using different solvents (aqueous, ethanolic, and hexane). The evaluation of the antimicrobial activity has only dealt with alkaloids. The antimicrobial effect of alkaloids is evaluated on several microorganisms. It has been tested on eight bacterial strains. The extract has been studied by using two yeasts. Finally, three molds have been studied. It should be noted that these agents are characterized by a high frequency of contamination and pathogenicity. Through this study, we note that Staphylococcus aureus, Saccharomyces cerievisae and E. coli are very sensitive in respect of the ethanol extract. Pseudomonas aerogenosa and Penicillium sp. are resistant to this extract. The other microorganisms are moderately sensitive. The study of the antimicrobial activity of different extracts of the Harmel has shown an optimal activity with the ethanol extract. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Peganum%20harmala%20L." title="Peganum harmala L.">Peganum harmala L.</a>, <a href="https://publications.waset.org/abstracts/search?q=seeds" title=" seeds"> seeds</a>, <a href="https://publications.waset.org/abstracts/search?q=alkaloids" title=" alkaloids"> alkaloids</a>, <a href="https://publications.waset.org/abstracts/search?q=bacteria" title=" bacteria"> bacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=fungi" title=" fungi"> fungi</a>, <a href="https://publications.waset.org/abstracts/search?q=yeast" title=" yeast"> yeast</a>, <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20activity" title=" antimicrobial activity"> antimicrobial activity</a> </p> <a href="https://publications.waset.org/abstracts/1737/the-antimicrobrial-effect-of-alkaloids-harmin-harmalin-extracted-from-peganum-harmala-l-seeds-in-the-south-of-algeria-bousaada" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/1737.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">400</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">2300</span> Comparison of Filamentous Fungus (Monascus purpureus)Growth in Submerged and Solid State Culture</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Shafieeh%20Mansoori">Shafieeh Mansoori</a>, <a href="https://publications.waset.org/abstracts/search?q=Fatemeh%20Yazdian"> Fatemeh Yazdian</a>, <a href="https://publications.waset.org/abstracts/search?q=Ashrafsadat%20Hatamian"> Ashrafsadat Hatamian</a>, <a href="https://publications.waset.org/abstracts/search?q=Majid%20Azizi"> Majid Azizi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Monascus purpureus, which has a special metabolite with many therapeutic and medicinal properties including antioxidant, antibiotic, anti-hypercholesterolemia, and immunosuppressive properties, is a traditional Chinese fermentation fungus and is used as a natural dietary supplement. Production of desired metabolites actually determined by optimized growth which is supported by some factors such as substrates and Monascus strains type, moisture content of the fermentation mixture, aeration, and control of contamination issues. In this experiment, M. purpureus PTCC5305 was cultured in both the liquid and solid culture medium. The former medium contain YMP (yeast extract, maltose and peptone), PGC (peptone, glucose complex), and GYP (glucose, yeast extract and peptone) medium. After 8 days, the best medium for the cell production was PGC agar medium on solid culture with 0.28 g dry weight of cell mass whereas the best liquid culture was GYP medium with 3.5 g/l dry weight of cell mass. The lowest cell production was on YMP agar with 0.1 g dry weight of cell mass and then YMP medium with 2.5 g/l dry cell weight. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Monascus%20purpureus" title="Monascus purpureus">Monascus purpureus</a>, <a href="https://publications.waset.org/abstracts/search?q=solid%20state%20fermentation" title=" solid state fermentation"> solid state fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=submerged%20culture" title=" submerged culture"> submerged culture</a>, <a href="https://publications.waset.org/abstracts/search?q=Chinese%20fermentation%20fungus" title=" Chinese fermentation fungus"> Chinese fermentation fungus</a> </p> <a href="https://publications.waset.org/abstracts/2598/comparison-of-filamentous-fungus-monascus-purpureusgrowth-in-submerged-and-solid-state-culture" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/2598.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">407</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">2299</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">2298</span> In vivo Anti-inflammatory, Analgesic, and Antipyretic Activities of Aqueous Extract of Leaves of Brocchia cinerea (Vis.)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nisrine%20Chlif">Nisrine Chlif</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohammed%20Diouri"> Mohammed Diouri</a>, <a href="https://publications.waset.org/abstracts/search?q=Amar%20Bentayeb"> Amar Bentayeb</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: The Leaves of Brocchia cinerea (Vis.) (Asteraceae) is used traditionally and ethnomedicinally to alleviate pain, fever, and inflammation conditions. Objective: The current study investigates the anti-inflammatory, analgesic, and antipyretic activities of aqueous extract of the leaves of Brocchia cinerea (LBC). Material and methods: The extract was screened for anti-inflammatory (carrageenan-induced paw edema) and analgesic (acetic acid-induced writhing) activities in Wistar rats. Before acetic acid or carrageenan injection, rats were orally fed LBC (200 and 400 mg/ kg), Indomethacin (10 mg/kg), or Aspirin (100 mg/kg). The antipyretic effect was studied in brewer’s yeast-induced pyrexia model in rats using Paracetamol (100 mg/kg) as a standard drug. Results: The crude extract tested significantly prevented the increase in paw volume as compared to the control at 200 mg/kg and 400 mg/kg. The LBC treatment significantly inhibited pain at 400 mg/kg with a percent inhibition of 55.82%, as well as showing a significant reduction in hyperpyrexia in rats at 400 mg/kg. LBC extract produced a comparable activity to paracetamol at 100 mg/kg (p <0.01). Conclusion: The results of the present study that the leaves of B. cinerea extract exhibited strongly anti-inflammatory, analgesic, and antipyretic properties and justify the traditional use of this plant in inflammation, pain, and fever. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=analgesic" title="analgesic">analgesic</a>, <a href="https://publications.waset.org/abstracts/search?q=anti-inflammation" title=" anti-inflammation"> anti-inflammation</a>, <a href="https://publications.waset.org/abstracts/search?q=antipyretic" title=" antipyretic"> antipyretic</a>, <a href="https://publications.waset.org/abstracts/search?q=brocchia%20cinerea" title=" brocchia cinerea"> brocchia cinerea</a> </p> <a href="https://publications.waset.org/abstracts/145552/in-vivo-anti-inflammatory-analgesic-and-antipyretic-activities-of-aqueous-extract-of-leaves-of-brocchia-cinerea-vis" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/145552.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">159</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">2297</span> Phenolic Analysis, Antioxidant Capacity and Antimicrobial Activity of Origanum glandulosum Desf Extract from Algeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Abdelkader%20Basli">Abdelkader Basli</a>, <a href="https://publications.waset.org/abstracts/search?q=Jean-Claude%20Delaunay"> Jean-Claude Delaunay</a>, <a href="https://publications.waset.org/abstracts/search?q=Eric%20Pedrot"> Eric Pedrot</a>, <a href="https://publications.waset.org/abstracts/search?q=Jean-Michel%20M%C3%A9rillon"> Jean-Michel Mérillon</a>, <a href="https://publications.waset.org/abstracts/search?q=Jean-Pierre%20Monti"> Jean-Pierre Monti</a>, <a href="https://publications.waset.org/abstracts/search?q=Khodir%20Madani"> Khodir Madani</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohamed%20Chibane"> Mohamed Chibane</a>, <a href="https://publications.waset.org/abstracts/search?q=Tristan%20Richard"> Tristan Richard</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The antioxidant and antimicrobial activities of Origanum glandulosum collected in Algeria have been studied. Extract was prepared from aerial part of endemic Algerian oregano. The produced extract has been characterized in terms of total phenols (using Folin method), total flavonoid, antioxidant activities (using the DPPH radical scavenging method and ORAC assay) and microbial activity against four bacteria: Streptococcus aureus, Bacillus subtilis, Escherichia coli, Klebsiella pneumoniae one yeast: Candida albicans and one fungi: Aspergillus niger. The results pointed the antioxidant activities of the extract of O. glandulosum and antimicrobial activities against all bacteria and C. Candida, but no effect on A. niger. High performance liquid chromatography combined with mass spectrometry (LC-MS) and nuclear magnetic resonance (LC-NMR) were used to separate and identify the major compounds present in the oregano extract. Rosmarinic acid, globoidnan A and B, lithospermic acid B and three flavonoids were identified. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=origanum%20glandulosum" title="origanum glandulosum">origanum glandulosum</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant" title=" antioxidant"> antioxidant</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial%20activity" title=" microbial activity"> microbial activity</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenol" title=" polyphenol"> polyphenol</a>, <a href="https://publications.waset.org/abstracts/search?q=LC-MS" title=" LC-MS"> LC-MS</a>, <a href="https://publications.waset.org/abstracts/search?q=LC-NMR" title=" LC-NMR"> LC-NMR</a> </p> <a href="https://publications.waset.org/abstracts/21987/phenolic-analysis-antioxidant-capacity-and-antimicrobial-activity-of-origanum-glandulosum-desf-extract-from-algeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/21987.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">645</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">2296</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">2295</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">2294</span> Anti-Inflammatory, Analgesic and Antipyretic Activity of Terminalia arjuna Roxb. Extract in Animal Models</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Linda%20Chularojmontri">Linda Chularojmontri</a>, <a href="https://publications.waset.org/abstracts/search?q=Seewaboon%20Sireeratawong"> Seewaboon Sireeratawong</a>, <a href="https://publications.waset.org/abstracts/search?q=Suvara%20Wattanapitayakul"> Suvara Wattanapitayakul</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Terminalia arjuna Roxb. (family Combretaceae) is commonly known as ‘Sa maw thet’ in Thai. The fruit is used in traditional medicine as natural mild laxatives, carminative and expectorant. Aim of the study: This research aims to study the anti-inflammatory, analgesic and antipyretic activities of Terminalia arjuna extract by using animal models in comparison to the reference drugs. Materials and Methods: The anti-inflammatory study was conducted by two experimental animal models namely ethyl phenylpropionate (EPP)-induced ear edema and carrageenan-induced paw edema. The study of analgesic activity used two methods of pain induction including acetic acid and heat-induced pain. In addition, the antipyretic activity study was performed by induced hyperthermia with yeast. Results: The results showed that the oral administration of Terminalia arjuna extract possessed acute anti-inflammatory effect in carrageenan-induced paw edema. Terminalia arjuna extract showed the analgesic activity in acetic acid-induced writhing response and heat-induced pain. This indicates its peripheral effect by inhibiting the biosynthesis and/or release of some pain mediators and some mechanism through Central nervous system. Moreover, Terminalia arjuna extract at the dose of 1000 and 1500 mg/kg body weight showed the antipyretic activity, which might be because of the inhibition of prostaglandins. Conclusion: The findings of this study indicated that the Terminalia arjuna extract possesses the anti-inflammatory, analgesic and antipyretic activities in animals. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=analgesic%20activity" title="analgesic activity">analgesic activity</a>, <a href="https://publications.waset.org/abstracts/search?q=anti-inflammatory%20activity" title=" anti-inflammatory activity"> anti-inflammatory activity</a>, <a href="https://publications.waset.org/abstracts/search?q=antipyretic%20activity" title=" antipyretic activity"> antipyretic activity</a>, <a href="https://publications.waset.org/abstracts/search?q=Terminalia%20arjuna%20extract" title=" Terminalia arjuna extract"> Terminalia arjuna extract</a> </p> <a href="https://publications.waset.org/abstracts/69530/anti-inflammatory-analgesic-and-antipyretic-activity-of-terminalia-arjuna-roxb-extract-in-animal-models" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/69530.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">2293</span> Analgesic, Toxicity and Anti-Pyretic Activities of Methanolic Extract from Hyoscyamus albus Leaves in Albinos Rats</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Yahia%20Massinissa">Yahia Massinissa</a>, <a href="https://publications.waset.org/abstracts/search?q=Henhouda%20Affaf"> Henhouda Affaf</a>, <a href="https://publications.waset.org/abstracts/search?q=Yahia%20Mouloud"> Yahia Mouloud</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of this study was to investigate the toxicity; analgesic and anti-pyretic properties of standardized HA methanolic extract (HAMeOH) in vivo. The acute toxicity study was performed on rats while adopting the OECD-420 Guidelines (fixed dose procedure). Assessment of analgesic activity was performed in rats with two analgesic models. One was acetic acid induced writhing response and the other formalin-induced paw licking. The anti-pyretic effect was tested by brewer’s yeast induced fever in rats. For the acute toxicity test, the higher dose administration of 2000 mg/kg bw. of Hyoscyamus albus did not produce any toxic signs or deaths in rats. There were no significant differences (p>0.05) in the body and organ weights between control and treated groups. The (LD50) of Hyoscyamus albus was higher than 2000 g/kg bw. In subacute toxicity study, no mortality and toxic signs were observed with the doses of 100 and 200 mg/kg bw. of extracts of for 28 consecutive days. These analgesic experimental results indicated that HAMeOH (100 mg/kg and 200 mg/kg) decreased the acetic acid-induced writhing responses and HAMeOH (100 mg/kg and 200 mg/kg) decreased the licking time in the second phase of the formalin test. Moreover, in the model of yeast induced elevation of the body temperature HAMeOH showed dose-dependent lowering of the body temperature up to 3h at both the doses these results obtained, were comparable to that of paracetamol. The present findings indicate that the leaves of Hyoscyamus albus L. possess potent analgesic and antipyretic activity. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hyoscyamus%20albus" title="Hyoscyamus albus">Hyoscyamus albus</a>, <a href="https://publications.waset.org/abstracts/search?q=methanolic%20extract" title=" methanolic extract"> methanolic extract</a>, <a href="https://publications.waset.org/abstracts/search?q=toxicity" title=" toxicity"> toxicity</a>, <a href="https://publications.waset.org/abstracts/search?q=analgesic%20activity" title=" analgesic activity"> analgesic activity</a>, <a href="https://publications.waset.org/abstracts/search?q=antipyretic%20activity" title=" antipyretic activity"> antipyretic activity</a>, <a href="https://publications.waset.org/abstracts/search?q=formalin%20test" title=" formalin test"> formalin test</a> </p> <a href="https://publications.waset.org/abstracts/10566/analgesic-toxicity-and-anti-pyretic-activities-of-methanolic-extract-from-hyoscyamus-albus-leaves-in-albinos-rats" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/10566.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> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2292</span> Comparison of Inexpensive Cell Disruption Techniques for an Oleaginous Yeast</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Scott%20Nielsen">Scott Nielsen</a>, <a href="https://publications.waset.org/abstracts/search?q=Luca%20Longanesi"> Luca Longanesi</a>, <a href="https://publications.waset.org/abstracts/search?q=Chris%20Chuck"> Chris Chuck</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Palm oil is obtained from the flesh and kernel of the fruit of oil palms and is the most productive and inexpensive oil crop. The global demand for palm oil is approximately 75 million metric tonnes, a 29% increase in global production of palm oil since 2016. This expansion of oil palm cultivation has resulted in mass deforestation, vast biodiversity destruction and increasing net greenhouse gas emissions. One possible alternative is to produce a saturated oil, similar to palm, from microbes such as oleaginous yeast. The yeasts can be cultured on sugars derived from second-generation sources and do not compete with tropical forests for land. One highly promising oleaginous yeast for this application is Metschnikowia pulcherrima. However, recent techno-economic modeling has shown that cell lysis and standard lipid extraction are major contributors to the cost of the oil. Typical cell disruption techniques to extract either single cell oils or proteins have been based around bead-beating, homogenization and acid lysis. However, these can have a detrimental effect on lipid quality and are energy-intensive. In this study, a vortex separator, which produces high sheer with minimal energy input, was investigated as a potential low energy method of lysing cells. This was compared to four more traditional methods (thermal lysis, acid lysis, alkaline lysis, and osmotic lysis). For each method, the yeast loading was also examined at 1 g/L, 10 g/L and 100 g/L. The quality of the cell disruption was measured by optical cell density, cell counting and the particle size distribution profile comparison over a 2-hour period. This study demonstrates that the vortex separator is highly effective at lysing the cells and could potentially be used as a simple apparatus for lipid recovery in an oleaginous yeast process. The further development of this technology could potentially reduce the overall cost of microbial lipids in the future. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=palm%20oil%20substitute" title="palm oil substitute">palm oil substitute</a>, <a href="https://publications.waset.org/abstracts/search?q=metschnikowia%20pulcherrima" title=" metschnikowia pulcherrima"> metschnikowia pulcherrima</a>, <a href="https://publications.waset.org/abstracts/search?q=cell%20disruption" title=" cell disruption"> cell disruption</a>, <a href="https://publications.waset.org/abstracts/search?q=cell%20lysis" title=" cell lysis"> cell lysis</a> </p> <a href="https://publications.waset.org/abstracts/136695/comparison-of-inexpensive-cell-disruption-techniques-for-an-oleaginous-yeast" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/136695.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">205</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">2291</span> Toxicity, Analgesic, and Anti-Pyretic Activities of Methanolic Extract from Hyoscyamus albus’ Leaves in Albinos Rats</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Yahia%20Massinissa">Yahia Massinissa</a>, <a href="https://publications.waset.org/abstracts/search?q=Afaf%20Benhouda"> Afaf Benhouda</a>, <a href="https://publications.waset.org/abstracts/search?q=Mouloud%20Yahia"> Mouloud Yahia</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Objective: The aim of this study was to investigate the toxicity; analgesic and anti-pyretic properties of standardized HA methanolic extract (HAMeOH) in vivo. Methods: The acute toxicity study was performed on rats while adopting the OECD-420 Guidelines (fixed dose procedure). Assessment of analgesic activity was performed in rats with two analgesic models. One was acetic acid induced writhing response and the other formalin-induced paw licking. The anti-pyretic effect was tested by Brewer’s yeast induced fever in rats. Results: For the acute toxicity test, the higher dose administration of 2000 mg/kg bw. of H.albus did not produce any toxic signs or deaths in rats. There were no significant differences (p>0.05) in the body and organ weights between control and treated groups. The (LD50) of 'H. albus' was higher than 2000 g/kg bw. In subacute toxicity study, no mortality and toxic signs were observed with the doses of 100 and 200 mg/kg bw. of extracts of for 28 consecutive days. These analgesic experimental results indicated that HAMeOH (100 mg/kg and 200 mg/kg) decreased the acetic acid-induced writhing responses and HAMeOH (100 mg/kg and 200 mg/kg) decreased the licking time in the second phase of the formalin test. Moreover, in the model of yeast-induced elevation of the body temperature HAMeOH showed dose-dependent lowering of the body temperature up to 3h at both the doses these results obtained, were comparable to that of paracetamol. Conclusion: The present findings indicate that the leaves of Hyoscyamus albus L. possess potent analgesic and antipyretic activity. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hyoscyamus%20albus" title="Hyoscyamus albus">Hyoscyamus albus</a>, <a href="https://publications.waset.org/abstracts/search?q=Umbilicus%20rupestris" title=" Umbilicus rupestris"> Umbilicus rupestris</a>, <a href="https://publications.waset.org/abstracts/search?q=secondary%20metabolites" title=" secondary metabolites"> secondary metabolites</a>, <a href="https://publications.waset.org/abstracts/search?q=NMR%20with%20protons" title=" NMR with protons"> NMR with protons</a>, <a href="https://publications.waset.org/abstracts/search?q=pharmacobiologic%20activities" title=" pharmacobiologic activities"> pharmacobiologic activities</a>, <a href="https://publications.waset.org/abstracts/search?q=methanolic%20extract" title=" methanolic extract"> methanolic extract</a> </p> <a href="https://publications.waset.org/abstracts/45535/toxicity-analgesic-and-anti-pyretic-activities-of-methanolic-extract-from-hyoscyamus-albus-leaves-in-albinos-rats" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/45535.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">423</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">2290</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">2289</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">2288</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">2287</span> Effect of Inoculum Ratio on Dark Fermentative Hydrogen Production</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Zeynep%20Yilmazer%20Hitit">Zeynep Yilmazer Hitit</a>, <a href="https://publications.waset.org/abstracts/search?q=Patrick%20C.%20Hallenbeck"> Patrick C. Hallenbeck</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fuel reserve requirements due to depletion of fossil fuels have increased interest in biohydrogen since the 1990’s. In fermentative hydrogen production, pure, mixed, and co-cultures can be used to produce hydrogen. Several previous studies have evaluated hydrogen production by pure cultures of Clostridium butyricum or Enterobacter aerogenes. Evaluating hydrogen production by co-culture of these microorganisms is an interestıng approach since E. aerogenes is a facultative microorganism with resistance to oxygen in contrast to the strict anaerobe C. butyricum, and therefore has the ability to maintain anaerobic conditions. It was found that using co-cultures of facultative E. aerogenes (as a reducing agent and H2 producer) and the obligate anaerobe C. butyricum for producing hydrogen increases the yield of hydrogen by about 50% compared to C. butyricum by itself. Also, using different types of microorganisms for hydrogen production eliminates the need to use expensive reducing agents. C. butyricum strain pre-cultured anaerobically at 37 0C for 15h by inoculating 100 mL of GP medium (pH 6.8) consisting of 1% glucose, 2% polypeptone, 0.2% KH2PO4, 0.05% yeast extract, 0.05% MgSO4. 7H2O and E. aerogenes strain was pre-cultured aerobically at 30 0C, 150 rpm for 9 h by inoculating 100 mL of TGY medium (pH 6.8), consisting of 0.1% glucose, 0.5% tryptone, 0.1% K2HPO4, 0.5% yeast extract. All duplicate batch experiments were conducted in 100 mL bottles with different inoculum ratios of Clostridium butyricum and Enterobater aerogenes (C:E) using 5x diluted rich media (GP) consisting of 2 g/L glucose, 4g/L polypeptone, 0.4 g/L KH2PO4, 0.1 g/L yeast extract, 0.1 MgSO4.7H2O. The range of inoculum ratio of C. butyricum to E. aerogenes were 2:1,4:1,8:1, 1:2,1:4, 1:8, 1:0, 0:1. Using glucose as a carbon source aided in the observation of microbial behavior as well as making the effect of inoculum ratio more evident. Nearly all the glucose in the medium was used to produce hydrogen, except at a 1:0 ratio of inoculum (i.e. containing only C. butyricum). Low glucose consumption leads to a higher hydrogen yield due to cumulative hydrogen production and consumption of glucose, but not as much as C:E, 8:1. The lowest hydrogen yield was achieved in 1:8 inoculum ratio of C:E, 71.9 mL, 1.007±0.01 mol H2/mol glucose and the highest cumulative hydrogen, hydrogen yield and dry cell weight were achieved in 8:1 inoculum ratio of C:E, 117.4 mL, 2.035±0.082 mol H2/mol glucose, 0.4 g/L respectively. In this study effect of inoculum ratio on dark fermentative biohydrogen production using C. butyricum and E. aerogenes was investigated. The maximum hydrogen yield of 2.035mol H2/mol glucose was obtained using 2g/L glucose, an initial pH of 6 and an inoculum ratio of C. butyricum to E. aerogenes of 8:1. Results showed that inoculum ratio is an important parameter on hydrogen production due to competition between the two microorganisms in using substrate for growth and production of by-products. The results presented here could be of great significance for further waste management studies using co-culture hydrogen production. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biohydrogen" title="biohydrogen">biohydrogen</a>, <a href="https://publications.waset.org/abstracts/search?q=Clostridium%20butyricum" title=" Clostridium butyricum"> Clostridium butyricum</a>, <a href="https://publications.waset.org/abstracts/search?q=dark%20fermentation" title=" dark fermentation"> dark fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=Enterobacter%20aerogenes" title=" Enterobacter aerogenes"> Enterobacter aerogenes</a>, <a href="https://publications.waset.org/abstracts/search?q=inoculum%20ratio%20in%20biohydrogen%20production" title=" inoculum ratio in biohydrogen production"> inoculum ratio in biohydrogen production</a> </p> <a 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