Beer is one of the oldest alcoholic beverages and is produced by the fermentation of sugars derived from starches present in cereal grains. Contrary to lager beers, made by bottom-fermenting strains of Saccharomyces pastorianus, a hybrid yeast, ale beers are closer to the ancient beer type and are fermented by S. cerevisiae, a top-fermenting yeast. Here, we use population genomics to investigat...

In order to address human zinc deficiency, fortifying staple foods with is a safe and cost-effective solution. To ensure the nutritional properties quality of final product, tolerance microorganisms involved in fermentation necessary. Bread, which widely consumed, occupies substantial place many people’s diets, often based on sourdough making process; thus, it might be an important headlining p...

Bottle fermented and brewed beers are reaching more recognition in present days due to their high sensory complexity. These beers normally are produced by an initial tank fermentation to metabolize the sugars obtaining the typical alcoholic degree, and later the foam and CO2 pressure is produced by subsequent bottle fermentation. The sensory profile is improved by the formation of some fermenta...

Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity. Cassava is widely available in the region, but bread quality is impaired when large amounts of cassava are used in the bread formulation. Effect of differently processed cassavas (sun-dried, roasted and fermented) on composite cassava-wheat-...

OBJECTIVE To investigate dietary and non-dietary characteristics of wholegrain bread eaters in the Norwegian Women and Cancer study. DESIGN Cross-sectional study using an FFQ. SETTING Women were divided into two groups according to wholegrain bread consumption. SUBJECTS Adult women (n 69 471). RESULTS Median daily consumption of standardized slices of wholegrain bread was 2·5 in the low...

Yeasts have been known to humans for thousands of years as they have been used in traditional fermentation processes like wine, beer and bread making. Today, yeasts are also used as alternative sources of high nutritional value proteins, enzymes and vitamins, and have numerous applications in the health food industry as food additives, conditioners and flavouring agents, for the production of m...

Fermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7% of wheat flour to make bread. No difference in proximate composition, texture profile and contents of non-volatile taste components was observed among bread samples. White bread and bread supplemented with mycelium and ferm...

Abstract Dumping of food wastes into the landfill resulted in major environmental pollution. However, attempted had been made to develop these a new renewable and sustainable energy. Liquid biofuels, bioethanol can be produced from variety feedstock including biomass crops or wastes. Therefore, this study, starchy bread, rice potatoes were utilized as potential for production. Yeast Saccharomyc...

A case of a mixed fungal yeast infection involving Saccharomyces cerevisiae - well known for its use in the bread and wine industries - and Candida albicans, is described in an intensive care unit patient. Mortality due to mixed fungal infections in the intensive care unit is high. An elderly smoker patient with chronic pulmonary obstructive disease and untreated bladder neoplasm was admitted t...

Results: Before the WIC revisions, when no bread or rice was provided through WIC, white bread dominated bread purchases among WIC households (78% of volume), and almost all rice purchased was white (94%). As a result of theWIC revisions, the share of 100% whole-grain bread in total bread purchases tripled (from 8% to 24%), replacing purchases of white bread; the share of brown rice rose to 30%...