The objectives of this study were to clarify whether the wild yeast isolated from fruits and humus is suitable forbread making. Using colony PCR, assimilation of carbohydrate and 18S rRNA sequencing, seven strains fromamong 70 samples were identified as Saccharomyces cerevisiae. The ethanol and CO2 production by the 10-2 wild yeast strain were highest among the strains. The pH and utilized gluc...

In this protocol, gene expression in yeast (Saccharomyces cerevisiae) is changed after exposure to oxidative stress induced by the addition of hydrogen peroxide (H₂O₂), an oxidizing agent. In the experiment, yeast is grown for 48 hours in 1/2X YPD broth containing 3X glucose. The culture is split into a control and treated group. The experiment culture is treated with 0.5 mM H₂O₂ in Hanks Buffe...

In the present study rotifer Brachionus plicatilis was cultured under controlled laboratory conditions, in Marine Science Center, Dept. of Biology, temperature 22 ºC. The rotifers feeding on two type food, first baker's yeast and second animal manure. General, used manure better than yeast. density culture at ºC which fed 145 ind /ml, while growth rate 2.67 doubling time 0.25 day. While, densit...

Non-Saccharomyces yeasts represent a great source of biodiversity for the production new beer styles, since they can be used in different industrial areas, as pure culture starters, co-fermentation with Saccharomyces, and spontaneous fermentation (lambic gueuze production, main contribution Brettanomyces yeast). The process lambic is characterized by phases characteristic predominance microorga...