Yeast is the primary organism responsible for leavening of doughs. In this study, yeast samples were isolated from palm wine collected Nkpa in Abia State. The cultured on malt extract agar (MEA) medium at room temperature 28 o C to isolate three ascosporogenous strains ( Saccharomyces fragilis, cerevisiae, Pichia spp ) culture by using identification techniques such as their morphological, ferm...

Yeasts, especially Saccharomyces cerevisiae, are one of the oldest organisms with broad spectrum of applications, owing to their unique genetics and physiology. Yeast extract, i.e. the product of yeast cells, is extensively used as nutritional resource in bacterial culture media. The aim of this study was to develop a simple, rapid and cost benefit process to produce the yeast extract. In this ...

The present work consists of producing bioethanol from potato (Solanum tuberosum L.) peels using Saccharomyces cerevisiae. different physicochemical and biochemical analyses showed that are rich in nutritional elements make them favorable to alcohol fermentation. total soluble sugars content, the pH value ethanol content were evaluated. results indicated limited production. addition yeast extra...

This paper analyses yeast diversity and dynamics during the production of Asturian cider. Yeasts were isolated from apple juice and at different stages of fermentation in a cellar in Villaviciosa during two Asturian cider-apple harvests. The species identified by ITS-RFLP corresponded to Hanseniaspora valbyensis, Hanseniaspora uvarum, Metschnikowia pulcherrima, Pichia guilliermondii, Candida pa...

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...

artemia plays a major role in aquaculture as one of the most important live foods used in larval rearing. the aim of this study was to determine the optimum level of feeding in artemia urmiana with baker's yeast (saccharomyces cerevisiae). triplicate groups were fed with different levels of s. cerevisiae yeast 0.625 (control), 1.25 (t1), 2.50 (t2), 5.0 (t3) (mg yeast per 1000 nauplii) for ...

The influence of different yeast (Saccharomyces cerevisiae) cellular fractions was studied in an attempt to gain knowledge on the feasibility of trehalose crystallization in yeast cells. Certain constituents of S. cerevisiae cells inhibited/delayed trehalose crystallization upon humidification at high relative humidities.

___________________________________________________________________________________________ Abstract In commercial ethanol production producers often use sugarcane or sugar beet molasses as raw material due to their abundance and low costs. The most employed microorganism used for fermentation is Saccharomyces cerevisiae yeast due to its ability to hydrolyze sucrose from cane or beet molasses i...

Nitrogen sources in the must are important for yeast metabolism, growth, and performance, and wine volatile compounds profile. Yeast assimilable nitrogen (YAN) deficiencies in grape must are one of the main causes of stuck and sluggish fermentation. The nitrogen requirement of Saccharomyces cerevisiae metabolism has been described in detail. However, the YAN preferences of non-Saccharomyces yea...

Problem of food preservation is extremely important for mankind. Viscous damage ("illness") of bread results from development of Bacillus spp. bacteria. High temperature resistant spores of this microorganism are steady against 120°C) and remain in bread during pastries, potentially causing spoilage of the final product. Scientists are interested in further characterization of bread spoiling Ba...