The scattering effects in the infrared (IR) spectra of single, isolated bread yeast cells (Saccharomyces cerevisiae) on a ZnSe substrate and in metal microchannels have been probed by Fourier transform infrared imaging microspectroscopy. Absolute extinction [(3.4±0.6)×10(-7) cm(2) at 3178 cm(-1)], scattering, and absorption cross sections for a single yeast cell and a vibrational absorption spe...

Identification of current food sources of energy and nutrients among US adults is needed to help with public health efforts to implement feasible and appropriate dietary recommendations. To determine the food sources of energy and 26 nutrients consumed by US adults the 2003-2006 National Health and Nutrition Examination Survey (NHANES) 24-h recall (Day 1) dietary intake data from a nationally r...

Human beings have been preparing fermented beverages for more than 5000 years. Materials excavated from Egyptian tombs dating to the third millennium B.C. demonstrate the operations used in making beer and leavened bread. The history of fermentation, whereby sugar is converted to ethanol by the action of yeast, is also a history of chemistry. The word gas was coined by van Helmont in 1610 to de...

Bread is a valuable food product that accepted as basic throughout the world and consumed frequently lovingly. Bread, which meets large amount of daily nutritional energy needs in societies where it at every meal, has long-term labor-intensive production process. The physical structure, technological equipment capacity, hygienic condition bakeries breads are produced, professional knowledge exp...

Strains of the yeast Saccharomyces cerevisiae serve critical roles in the production of many food staples such as beer, bread and wine. The fermentation of beer or wine yeast converts complex mixtures of sugars, amino acids, peptides, proteins, nucleic acids and numerous other compounds into alcohol, carbon dioxide and the desired fl avors of the intended beverage. The ability to obtain the des...

Some pathogens can be naturally recognized and internalized by antigen presentation cells (APCs) in vivo, providing a platform for efficient vaccine delivery. However, the biosafety concerns discourage the clinical applications of live pathogens. Here, yeast-derived microparticles were prepared for cancer vaccine delivery. By chemical treatment of bread yeast, capsular yeast shell (YS) micropar...

Salt rising bread (SRB) is an Appalachian traditional bread made without yeast, using a starter derived from flour, milk and potatoes. The “rising agent” has been identified as Clostridium perfringens, not salt, and is presumably derived from the environment. Although no cases of illness have been attributed to SRB, C. perfringens type A is a common cause of food poisoning from meats and gravie...

Yeasts have been used by humans to produce foods for thousands of years. Bread, wine, sake and beer are made with the essential contribution of yeasts, especially from the species Saccharomyces cerevisiae. The first references to humans using yeasts were found in Caucasian and Mesopotamian regions and date back to approximately 7000 BC. However, it was not until 1845 when Louis Pasteur discover...